Begin by slicing the zucchini into uniform half-inch thick rounds or half-moons. Sprinkle a little salt over the pieces and let sit for about 10 minutes to draw out excess moisture. Pat dry.

While the zucchini is sitting, place the bamboo skewers in a bowl of water to soak for at least 30 minutes.

After soaking, carefully thread the zucchini pieces onto the skewers, leaving space for even cooking.

Preheat your grill to high heat, about 400°F (200°C). Test the heat by holding your hand just above the grill.

In a small bowl, melt unsalted butter and stir in the minced garlic, lemon juice, and parsley until well combined.

Brush the zucchini skewers generously with the garlic butter sauce and grill for about 2 to 3 minutes on each side.

Once grilled, remove the skewers from the grill and let them rest for a minute. Serve immediately.