Wash the zucchini thoroughly and slice into thick rounds or half-moons, about 1 inch thick.

Melt 4 tablespoons of unsalted butter over low heat and add 2-3 minced garlic cloves; simmer for 2-3 minutes until fragrant.

In a large bowl, combine zucchini slices with 2 tablespoons olive oil, the garlic butter mixture, and season with salt and pepper.

Thread zucchini pieces onto skewers, leaving space between each piece.

Preheat grill to medium-high heat (around 400°F). Grill skewers for 8-10 minutes, turning occasionally.

After grilling, drizzle with lemon juice and serve warm.