Start by washing and slicing the zucchini into thick, even rounds so they hold their shape on the skewers and cook evenly without becoming too soft. If using wooden skewers, soak them in water for about 20–30 minutes to prevent burning during grilling.

In a small bowl, prepare the garlic butter mixture by combining melted butter, olive oil, minced garlic, Italian herbs, paprika, salt, and black pepper. Mix well until everything is fully blended and fragrant.

Thread the zucchini pieces onto the skewers, leaving a little space between each piece so heat can circulate and create a nice char. Once assembled, brush the zucchini generously with the garlic butter mixture, making sure all sides are coated.

Preheat your grill or grill pan to medium-high heat and lightly oil the surface. Place the skewers on the grill and cook for about 8–12 minutes, turning occasionally to ensure even cooking. As they grill, brush with more garlic butter to build flavor and keep them juicy.

Cook until the zucchini is tender and has golden grill marks on all sides. Be careful not to overcook, as zucchini can become too soft quickly.

Remove from the grill and immediately drizzle with fresh lemon juice, then sprinkle with chopped parsley for a fresh, bright finish.