Anti-Inflammatory Garlic Butter Zucchini Skewers
These zucchini skewers are perfectly charred on the outside, tender on the inside, and drenched in a rich, herb-infused garlic butter.
- Prep time: 10 minutes
- Cook time: 8–10 minutes
- Servings: 2–4
- Net Carbs: ~3g per serving
Ingredients
- 2 large zucchini, cut into thick, bite-sized rounds or chunks
- 2 tbsp butter, melted (or ghee)
- 1 tbsp olive oil
- 3 cloves garlic, finely minced
- 1 tsp turmeric (optional, for an extra anti-inflammatory boost)
- 2 tbsp fresh parsley, finely chopped
- Salt and freshly cracked black pepper, to taste
- Wooden or metal skewers (if using wooden, soak them in water for 20 minutes beforehand)
Instructions
1. Prep the Veggies
Cut the zucchini into thick, uniform chunks so they hold up well on the skewers and don't get mushy. Thread the zucchini pieces evenly onto your skewers.
2. Make the Garlic Butter Glaze
In a small bowl, whisk together the melted butter, olive oil, minced garlic, turmeric (if using), salt, and black pepper. Stir in half of the chopped parsley.
3. Grill or Sear
- Grill/Griddle Method: Preheat your grill or a cast-iron grill pan to medium-high heat. Brush the skewers generously with the garlic butter mixture. Grill for 3 to 4 minutes per side, turning occasionally, until beautiful char marks appear and the zucchini is tender-crisp.
- Oven Method: Alternatively, roast them at 400°F (200°C) for about 12–15 minutes, flipping halfway through, finishing under the broiler for 1–2 minutes to get that charred look.
4. Finish and Serve
Remove from the heat, arrange on a serving platter, and pour any remaining garlic butter from the pan right over the top. Garnish with the rest of the fresh parsley and an extra pinch of black pepper.