Note: 4 medium-ish zucchini usually results in 6 to 8 skewers for me. This will all depend on how thin you slice the zucchini. I highly suggest using a vegetable peeler or mandolin. If you try to slice it with a knife, the pieces will most likely be too thick and will break when you try to skewer them.
Preheat the grill to medium-high heat. If using a grill pan, spray or brush it with olive oil.
Stand each zucchini up at its base and use a vegetable peeler from the top down to create thin ribbons of squash. It’s okay if they aren’t perfect! You’re going to skewer them anyway. Lay the ribbons out on a baking sheet or cutting board in a single layer.
Brush the lemon butter over one side of the squash. Then take each slice and fold it back and forth a few times, skewering it through the center. I use 8 to 10 thin sliced on each skewer, but you can use more or less! Just make sure they are skewered through the center and close together. Place each skewer either on a baking sheet or directly on a grill pan to transfer to the grill.
When all the skewers are ready, give them a final brush with the lemon butter. (If you have leftovers, you can also brush more on after!) Place the skewers on the grill and cook for 2 to 3 minutes before rotating. Cook for another 2 to 3 minutes then rotate one more time and cook for another 2 to 3 minutes.
Remove the skewers and brush with even more of the lemon butter if you wish! Sprinkle with the fresh herbs. You can serve these on the skewer or you can easily slice the zucchini off onto your plate.