Wash 2-3 medium zucchinis under cool running water. Slice them into thick rounds or half-moons, about 1-inch thick.

In a small saucepan, melt 4 tablespoons of unsalted butter over low heat. Add 2-3 cloves of minced garlic and cook for 1-2 minutes until fragrant.

Transfer the zucchini to a bowl, pour in the melted garlic butter, drizzle with olive oil, and season with salt and pepper. Toss until evenly coated.

If using wooden skewers, soak them in water for about 30 minutes. Thread zucchini pieces onto skewers, packing closely without crowding.

Preheat grill to medium-high heat, around 400°F (200°C). Grill the zucchini skewers for 8-10 minutes, turning occasionally.

Remove from grill and drizzle with fresh lemon juice before serving hot.