Begin by washing the zucchini under cool water to remove any dirt, then slice them into thick rounds or half-moons, about 1-inch thick. Set aside.

In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and simmer for 2-3 minutes until fragrant, then remove from heat.

In a large mixing bowl, toss the sliced zucchini with olive oil, salt, and black pepper. Drizzle the garlic butter over the zucchini and mix thoroughly.

Soak the wooden skewers in water for at least 30 minutes, then thread the zucchini slices onto them, filling each skewer with 4-5 pieces.

Preheat your grill to medium-high heat, about 400°F (200°C). Cook the skewers on the grill for 8-10 minutes, turning occasionally.

Remove the skewers from the grill and drizzle fresh lemon juice over them before serving.