Grilled Zucchini Pizza Slices
Grilled Zucchini Pizza Slices are a low-carb and gluten-free pizza option that just might satisfy that pizza craving. And this tasty five-ingredient recipe for zucchini pizza is probably going to be a hit with the whole family!
Click here to PIN the Zucchini Pizza!
These Grilled Zucchini Pizza Slices have not only been hugely popular on the blog, but they’re perfect to make when those giant zucchinis start to show up overnight in the garden. This zucchini pizza is a great way to fight that pizza craving, and it can be loaded with pepperoni and cheese without the carbs.
The idea for grilled zucchini as a base for low-carb Zucchini Pizza is one of those cooking ideas that just start swirling around in my head, and sometimes I’m never sure if I thought of it or saw it somewhere else. But when I decided to arrange a marriage between Grilled Zucchini and my sister Val’s Broiled Zucchini with Mozzarella and Pepperoni, I loved this result, with the offspring having some serious pizza personality.
This is definitely one of my Recipes for Extra Large Zucchini, and I cut big slices of zucchini that were nearly 4 inches across and about 3/4 inch thick to make this. If you don’t have a huge zucchini to slice for the pizza base, use smaller zucchini sliced lengthwise. And if pepperoni is not your jam, use any toppings you prefer on the zucchini pizza you make!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- large zucchini slices
- olive oil
- Rao’s Pizza Sauce (affiliate link)
- Mozzarella cheese
- pepperoni
What other toppings can you use on zucchini pizza?
This is only a recipe in the very loosest sense of the word, because anything you like on pizza could be cooked on top of a thick slice of grilled or broiled zucchini. I’m a pepperoni girl, so of course I had to have that, but the topping options are endless here. Things like mushrooms, peppers, or sausage would need to be precooked. You could use roasted red pepper, olives, or Canadian Bacon right out of the package.
Can you make the Grilled Zucchini Pizza without an outdoor grill?
If you don’t have an outdoor grill or it’s too cold to grill outside, you can definitely make this zucchini pizza on a Stovetop Grill Pan (affiliate link).
More low-carb recipes with pizza flavors:
- Julia Child’s Eggplant Pizzas
- Zucchini Crust Pizza Margherita
- Cauliflower Crust Vegetarian Pizza
- Deconstructed Pizza Casserole
- Sausage and Pepperoni Layered Pizza Bake.
Want even more ideas for low-carb pizza?
Check out my huge round-up of Low-Carb Pizza Recipes for lots more low-carb, Keto, and gluten-free ideas with pizza flavors.
How to Make Grilled Zucchini Pizza Slices:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I ‘m a fan of Rao’s Pizza Sauce (affiliate link) which only has 3 carbs in 1/4 cup, but I found another sauce from my neighborhood grocer that was also pretty low in sugar. You’re only using one tablespoon of sauce on each zucchini slice. (I think Basil Pesto or some type of white sauce would also taste great on this.)
- I used an over-sized 8-Ball zucchini to make my pizza the first time, but now I’m a fan of making this with those overly-large zucchinis that show up in the fall. (I wouldn’t use the enormous zucchinis that are mostly seeds inside.) If you don’t have a zucchini that can make large enough slices, I would cut it lengthwise.
- Cut slices of zucchini that are 3-4 inches across and about 3/4 inch thick, then brush both sides lightly with olive oil.
- Grill the zucchini slices on one side for about 7-8 minutes, or until there are some grill marks and the zucchini is starting to get tender. (If the slice has one side that’s larger, grill that side first so it’s the top of the pizza.) If you don’t have a grill, this could definitely be cooked under the broiler.
- I put 1 T pizza sauce on the top of each zucchini slice, but you might want a tiny bit more, depend on how big your slices of zucchini are. You can heat the sauce if you’d like, but next time I wouldn’t bother.
- Then put other toppings as desired on top of the sauce. I added one tablespoon of Mozzarella cheese, about 4 slices of pepperoni, and then a slight sprinkle of additional cheese. (You can see there was no food stylist for this shot. Sorry about the messy photo, but you get the idea.)
- Then put the topped pizzas back on the grill (or under the broiler) and cook for 7-8 minutes more (or probably less time for broiling.)
- Remove pizza from the grill and serve hot!
- These photos show four pizzas that I made to take photos, but the recipe is for eight Zucchini Pizza Slices. I am considering two slices to be a serving.
The zucchini pizza will be a hit with zucchini-loving adults who like pizza. I’m not sure if kids who were real picky about veggies would eat this, but I’m guessing quite some kids will like it.
More Ideas for Zucchini from Kalyn’s Kitchen:
- The Top Ten Low-Carb Zucchini Recipes
- Low-Carb and Keto Grilled Zucchini Recipes
- 50 Amazing Zucchini Recipes
- Recipes for Extra Large Zucchini
- Keto Recipes with Zucchini Noodles
Grilled Zucchini Pizza Slices
Grilled Zucchini Pizza Slices are a healthier way to satisfy that pizza craving, and this zucchini pizza is perfect to make with overly-large zucchini that shows up in the fall.
Ingredients
- 8 large round zucchini slices (about 3-4 inches across and 3/4 inch thick)
- 3 T olive oil
- 8 T Rao's Pizza Sauce
- 12 T grated Mozzarella cheese
- 32 slices pepperoni (see notes)
Instructions
- Oil the grill grates (I use a bit of oil on a paper towel), then preheat grill to medium-high.
- Cut a large zucchini into thick slices about 3/4 inch thick. (I first used 8-Ball zucchini, which made lovely round slices, but now I've made this many times with large late-season zucchini that makes slices about 4 inches across. If you don't have a zucchini that makes large round slices, you can cut the zucchini into lengthwise slices. I wouldn’t use enormous zucchini with large seeds for this recipe.)
- Grill the zucchini slices 7 minutes total, or until there are some grill marks on the bottom side and it’s starting to be tender. (The second side will get cooked after you add the toppings.)
- If the zucchini has a side that’s slightly larger, grill that first so it will be the “top.”
- If desired, you can heat the sauce while the zucchini grills. (I did, but next time I wouldn't bother.)
- Remove zucchini from the grill, putting them grilled-side up on a cutting board you can use to take them to the kitchen.
- Add 1 tablespoon sauce to each zucchini slices.
- Then top with one tablespoon Mozzarella cheese cheese
- Put 4 slices pepperoni over the cheese (or other toppings as desired.)
- Put a tiny bit more cheese over the pepperoni.
- Put loaded zucchini slices back on the grill and cook 7 minutes on the second side with the grill lid closed. (Check them every few minutes to see when the cheese is melted and the toppings are lightly browned.)
- Remove zucchini pizzas from grill and serve hot.
- I doubt this would reheat that well, but if anyone has leftovers and tries reheating it I’d love to hear how it works.
Notes
You can use any pizza toppings of your choice. I love pepperoni, but you can also use sauteed mushrooms, Canadian bacon, cooked sausage, caramelized onions, sliced olives, anchovies, sauteed bell peppers, or any other toppings you’d enjoy on pizza.
I thought about using grilled zucchini as a base for pizza for a while, and this recipe was the happy result.
Nutrition Information
Yield
4Serving Size
2 slicesAmount Per Serving Calories 289Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 32mgSodium 502mgCarbohydrates 10gFiber 3gSugar 6gProtein 11g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using grilled zucchini instead of a crust makes Grilled Zucchini Pizza Slices a low-carb pizza option, and this should work for low-carb and Keto diets, especially with full-fat cheese and pepperoni. You need to use toppings that aren’t too high in fat if you’re making this for the original South Beach Diet.
Find More Recipes Like This One:
Use Grilling or Pizza to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for slices of grilled zucchini made into pizza was first posted in 2010, and it’s literally been a hit ever since then! The recipe was updated in 2014 and was last updated with more information in 2023.
150 Comments on “Grilled Zucchini Pizza Slices”
This recipe was a great success the first time and the second time when I reheated it. I reheated it in the oven on a greased cookie sheet at 350° for 10 minutes checking them periodically.
Great recipe. Thank you for posting it. My 5yo niece thought they were “delicious “.
Glad to hear it was a hit for you!
Maybe reheat leftovers in an airfryer.
You could try it, but I wonder if the cheese will melt and make a mess.
There is no ‘jump to recipe’ at top of page and there is no ‘scroll to bottom for printable version’ either. Wasted a lot of my time when i could have been cooking!
GRILLED ZUCCHINI PIZZA SLICES (VIDEO)
AUGUST 15, 2019 — last updated AUGUST 15, 2023 by KALYN DENNY 143 comments » EDIT
K (Keto) IconGF (Gluten Free) IconLC (Low Carb) IconSB (South Beach) Icon
JUMP TO RECIPE
I copied that from the top of this post. It only copies the text, not the graphics formatting, but you can see that there IS a JUMP TO RECIPE link at the top of this recipe, and every recipe on my site. It is right under the nutritional icons which are right under the date, which is right under the title of the post.
Not sure why you didn’t see that but I promise it is there.
Julia Child does a similar “pizza” with eggplant so I figured someone would have tried it with zucchini and found your zucchini recipe. I was so glad to know I could do something with the huge zucchini my neighbour gave me without taking out the seeds. I did half with salmon and smoked gouda cheese, and half with pepperoni and parmesan. I bbq’d it for longer than 6 minutes but it was a lovely light dinner. I wont ever be picking out the seeds again. Thank you for posting your ideas and recipes
Glad you liked it! I do have a recipe on the site for Julia Child’s Eggplant Pizza too if you use the search bar (slightly adapted from her recipe.)
These are so good! Honestly they cured my pizza cravings!
Yaay, so glad you enjoyed them!
I make these as a quick lunch all the time. I skip the grill though and use my air fryer for them. Just layer the sauce, cheese and toppings and air fry for 6-10 min depending on how brown you like your cheese. Delicious! Easy peasy.
So brilliant, I MUST try this in the air fryer! Thanks for sharing that!
What temp do you use on the air fryer
I don’t think a person will come back from 2020 and answer that and I haven’t made it in the Air Fryer so I can’t tell you either. But a stovetop grill pan will work great with this recipe. Or just experiment in the Air fryer.
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Really tasty. Easy cook. I used sliced provlone and just cut it up. Used regular size zucchini. Have enough to lunch tomorrow. Also, l used Wolfgang puck electric indoor grill and it worked fine . Will do this again.
So glad you liked it.
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Absolutely NO NEED to leave a rude comment if a recipe doesn't appeal to you. Just move on to the next blog.
Thanks for the recipe! Made this and blogged about it here:
https://kerrybush.wordpress.com/2015/10/08/zucchini-pizza-slices/
So glad you enjoyed the recipe!
June Baby, hope you enjoy!
Those look fabulous! Such a great way to use zucchini, and tasty looking too! 🙂
Soccer Mom, so glad most of you enjoyed it. And not a surprise that those who don't like zucchini won't be fans of this.
I made this last night with the abundance of zucchini I had from my garden! Results? 4 out of 6 loved them! My husband and I, my 22 year old daughter, and my 18 month old grandson all thought they were delicious. My 19 year old ate 1, then joined her 14 year old sister (who wouldn't even try it) in making bagel pizzas. I used sharp cheddar cheese on half of them and mozzarella on the other half. Both were delicious! Will make it again (and provide an alternative for those who don't care for that much zucchini!)
Karen
Shari my goal is to make it lower in carbs, so potatoes won't work for that. But if you don't care about that it might taste good.
What an amazing idea! I bet you can make this on potato slices, as well.
Alicia, seems obvious to me that if you don't like zucchini you're not going to like this. Sorry you were disappointed.
We made these tonight on the grill and we were pretty disappointed. My gluten free 6 y/o tried to just eat the pepperoni off them and then decided to just eat his potatoes instead. My 10 y/o ate two and asked to not have any more. My 15 y/o ate four but said the taste was too much zucchini and thought maybe if they were super thin they wouldn't dominate. My husband liked them okay but he's pretty easy. 🙂 I ate a few but I don't think I'll make them again. This is a fine idea if you really like the taste of zucchini but if you have a pizza craving it's just not going to do the trick for some folks, I'm afraid.
Thank you so much for sharing this recipe! Great alternative to the traditional!!!
That looks so delicious! I will try it today for dinner! Thanks for sharing the recipe!
Wonderful low-carb pizza. Must try this one tonight. Will be wonderful with mushrooms and garlic instead of salami and a nice pesto!
Heather, the polenta would not be SBD friendly for me, but it does sound delicious!
I made this today, but I made layers of the grilled zucchini with polenta, fresh mozzarella cheese and marinara. De-LISH-ous.
Bonnie, so glad this can feed your urge for pizza!
After looking at endless pizza-type recipes tonight that I can't eat as I can't have the crust, it was such a relief to stumble upon this recipe! Can't wait to try it… thank you!
Jamie, I can't allow my recipes to be reposted in other places on the web, because that interferes with my google search results. However, you can make the recipe, rewrite it in your own words and share it with your own photos if you credit me as the original source. I also don't mind if you use my photo and share it with a link to the recipe on my site, as long as you don't reprint the recipe.
Thanks so much for the great recipe! My family loves it! Would you mind if I featured it @ Mormon Mavens?
Thanks for this fabulous recipe! My family loves it! Would you mind if I feature this on our recipe blog @ MormonMavens?
I am so excited by this idea… what a great recipe!
Enjoyed these tonight. Couldn't find 8-ball zucchini, so just used regular zucchini. I sliced them in half and took off a bit on each underside so they would sit on the pan. Since it's winter-time I broiled them… they turned out really yummy! Thank you for sharing your recipe. I will make them again!
Glad you like it!
What a super great idea! I think I may make these as hour'dourves for my next party. Maybe use all three, eggplant, zucchini and the yellow squash for variety and color on a tray. How cool is this? Thanks for the great suggestion.
What a fantastic idea!
Elle, you're welcome. And if this recipe gets the kids to eat zucchini, I'd say that's a good thing!
Just made these yesterday for the first time – these are so great! everybody loved them – including the kids who don't usually eat zuccini.
THANKS FOR SHARING THIS RECIPE!
Emm, if using a broiler I'd broil one side for a little shorter time than in the recipe, then turn it over and broil the other side, then put the toppings on one of the broiled sides. I'd watch it carefully in the broiler and maybe not put it too close to the heat when you do the final broiling with the toppings on.
Kalyn, I was wondering if these were made in the oven (broiling them), which side would you put the toppings on? I see that when you grill them you put the toppings on the grilled side, would the oven be the same?
Thanks Tasha. Glad to hear you liked it.
I had this the other night and OMG it was delicious!!!
Kalyn, what a wonderful idea and the dish came out fantastic.
Jessy, so glad you liked it!
Great idea! I love zucchini, it's such a versatile vegetable.
Kate, so glad it works for you!
I'm always looking for some great gluten free options that aren't always sub regular flour for GF flour. This is a legitimate change, that I think my gluten-eating husband would like too!
Kirsty, interesting idea. You will have to let us know how it turns out with roasted pumpkin.
I also found this on Pinterest and it looks great! I'm going to be cooking this tonight but am swapping the zucchini for pumpkin (I love roasted pumpkin skin so I think it will be a nice alternative, I hope!).
Kathy, that would be so cool! I'm keeping my fingers crossed!
These are so cool! I definitely would like to try to see if I can get my otherwise vegetable-avoiding toddler to try them (he just might!).
Thanks for sharing your experiments with eggplant and portobellas. They both sound great to me.
It is totally delish with eggplant, just make sure to peel it, and even better with portobellos. My Italian husband was speechless at the mushroom pizza …
I haven't tried it with eggplant, but there is a comment from someone here who made it with eggplant and said it worked well. I think eggplant is a bit softer after it's grilled so I might cut it a bit thicker and maybe cook a slightly shorter time.
Can I do this same recipe with eggplant?
Jess, so glad you enjoyed the recipe!
Kalyn – I found this on Pinterest and we just had them tonight – EXCELLENT! I'm not much of a plain zucchini fan, so this was perfect for me – thanks!
Sarah, so glad you liked it, and I love the sound of your version with pesto too.
As always, I love your recipes! Tried these tonight with 2 versions. One set I did the pepperoni kind, the other I did pesto sauce, six-blend shredded italian cheese and sun dried tomato. I couldn't pick a favorite, they were both so delicious! Additionally I did 2 large portabella mushrooms of each version… the mushrooms were awesome, but the zucchini knocked it outta the ballpark!
You're so welcome; so glad you liked it and that it was a hit with the little one too.
On day 3 of SBD and made these tonight. DELICIOUS!! Added some red bell pepper and some romano cheese for flavor. Even my 2 year old son was excited for his "pee-puhs" for dinner! 🙂 Thanks for the recipe and for this blog! Love it 🙂
Kristen, hope you like it!
I am totally making this this weekend. What a great idea!
I love the idea of making this with eggplant (or portobellos too, that would be a wow for me!) So glad it is kid approved!
Just gave this a shot with eggplant, three boys aged 15, 12 and 4 all had seconds. Total hit! Love it! I like the idea of trying it with portobellos ….
Thanks Jackie!
Oh my. They look delish! Must try…
Helen, lucky you to have zucchini this early. Still months away here. Hope you enjoy the recipe.
Hi Kalyn,
Our Zucchini in our garden is blooming. I can't wait to use some of it for your wonderful pizza slices recipe. What a great idea, it looks delicious! Thanks for sharing and have a great week!
Kelly, so glad you liked it!
I just made these – best pizzas ever! Thank you so much for the awesome recipe. 😀
These look awesome. I found a very low carb option for the sauce… Sun-dried Tomato Vinaigrette from Kroger. Tastes awesome and is a great tomato sauce substitute.
Barbara, you can make this with larger zucchini cut in slices, but the 8-ball zucchini are really perfect and the flesh is firmer (not like the big zucchini with a lot of seeds in the middle. And they're great for plain grilled zucchini too.
This recipe makes me want to plant 8 ball zucchini next year. It sounds fabulous!
Campbell, so glad you liked them!
I just made these and they were so delicious! What a great idea! They didn't have the eight ball zucchini at my grocery so I just used zucchini squash and made mini pizzas. Absolutely loved them, thanks so much!
Katie, love the sound of this with eggplant and portabellos both, and so glad the recipes are helpful.
I made this with Eggplant instead of Zucchini's because of the abundance of it we have been getting from our farm share. It is fantastic! My husband loves it too. A co-worker tried it with the eggplant and loved it. She also replaced the eggplant/zucchini with a portabella mushroom and said it gave a larger surface and was delicious. Thank you for all of your SB phase 1 recipies. It has been helping us for weeks!!!!!!!!
Faith, thanks for that info, even better!
A belated thank you for the link.
By the way, although the zuke pizza you link to is made with matzoh meal, it can easily be adapted to cornmeal or flour.
thanks again.
Faith
Kevin, thanks! It was definitely tasty.
I like the sound of a zucchini pizza!
Debs, I must try with eggplant. Unfortunately my eggplant isn't growing well at all this year.
I've made a similar recipe using aubergine (eggplant) as a base.
That was yummy too!
Paula, it was definitely good!
I looove that idea! I`m going to make this soon 🙂
Thanks nic! Hope you will try it.
Yummm, these look great!
Thanks Ann. Hopefully you will have more zucchini soon.
Wow that's like the best idea ever! I had huge influx of zucchini recently, and I wish I had known about this. Great concept, well executed. : )
Katie, they were very tasty, although I don't think I'd use a zucchini quite that big!
I had an 8-ball get to basketball size (it was buried under the leaves). These looks sinfully delicious and not at all veggie like!
Cara, you could have been describing me as well!
As a lover of grilled veggies and anything with sauce and cheese, this sounds great to me 🙂
Oooh, now I want some mini-pepperoni. I haven't seen that!
This is incredibly brilliant! Sometimes I buy the mini pepperoni and that would be so cute on these.
Carrie, thanks! I'm a big pepperoni fan too, so I loved using it like this.
What a fantastic idea! I'm always trying to think of low carb pizza-like ideas. And anything with pepperoni and I'm in 🙂 They look great.
Thanks Erin. Glad you like the idea.
Wow! I love this idea. Very cute and great use of veggies and alternate pizzas! LOVE IT.
Thanks for sharing
Erin @ EKat's Kitchen
Sarah, glad you like it. Regular zucchini slices would make great appetizers.
Marlis, I usually buy Muir Glen Organic pizza sauce, but I made this on impulse, and my regular store didn't have that. Actually I was surprised how tasty the Chef Boyardee sauce was, lol!
Christine, I have to try it with eggplant!
I do this with roasted eggplant as a base, which is tasty, but I really like your recipe better!
Fab idea but Chef B as a sauce??? I'll substitute but I'll definitely try your idea. I've never met a zucchini I didn't like and this is awesome indeed!
I am so serving these as appetizers next time I have drinks. What an ace idea!
Vanessa, thanks! Glad you like the idea.
Great idea! Pizza in any form get's me everytime!! It's my absolute favorite.
Thanks Karina. (You rock too!)
What a clever idea! I love it. And it's a fun treat for gluten-free folks. You rock. xox
Donna, I'm blushing here. And come over any time for dinner!
Once again, your culinary genius is inspiring. Such a brilliant idea!
When can I come over for dinner?
Dana, I love the idea of a portobello pizza too! I need to try that!
Carolyn, great idea to use eggplant as a burger bun! I did run across some recipes for pizza crust with grated zucchini, and I thought that sounded interesting too.
Cynthia, thanks! I have to say, it was really good.
Susan, hope they can get the niece to eat it!
What a fun idea! I've got to tell my SIL about this. It might just pass the lips of my ever-so-picky niece! If not, my SIL and brother would love them.
Who needs pizza when they can have these! Oh gosh, zucchini never looked this good!
Great idea! I've seen zucchini used in a pizza crust, all grated and made with eggs and such, but this simplifies the whole thing immensely. And eggplant would be gorgeous in it too. I used eggplant as a burger bun this summer, just impromptu, and it got me thinking about some great uses for eggplant.
This sounds great! I've had "portabella pizzas," but have never used zucchini as crust. I'll have to try it!
Jessica, Blogger is messing me up again, sending the comments slowly. Didn't mean to reply to Maria and not you. I agree, I think eggplant would be very good.
Kim, so many grilling recipes, so little time, huh?
This is ingenious! I can't wait to try it! The last thing I need is another reason to get grilling!
Thanks Maria! Hope you like it.
Zucchini pizza is such a great idea! I bet it would taste yummy with eggplant as a base too 🙂
Genius idea! I can't wait to make a zucchini pizza.
Thanks CJ. And they were definitely tasty!
Shirley, so perfect for gluten-free pizza. Hope you like it!
Oh, how appetizing and what a brilliant idea, Kalyn! Healthy pizza bites and another way to use zucchini. 🙂 Now I want to get a zucchini just to try this recipe/concept! 😉
Shirley
Great idea! They look sooo tasty too!
Barbara, we will meet someday, I just know it. I really want to come to Australia.
Joanne, it did the trick for me. I especially like using turkey pepperoni in this (love the turkey pepperoni!)
Saee, they would be snack sized if you sliced a long zucchini into rounds. Mine were about the size of a piece of bread.
Susan, thanks!
Brilliant!
They look perfect! They'd make great appetizers or cocktail snacks!
Healthiest pizza slices ever! These are so cute and would work so well to satisfy pizza cravings without breaking the calorie bank. Love it.
Kalyn this is such a great idea.So much healthier than the usual pizza.
BTW I loved your voice on my birthday video from Sam. hope we get to meet someday.
Thanks Elaine! Your dinner sounded brilliant on Twitter. Wish I had been there.
Laura, thank you! You are too kind. Sometimes I have no idea where these ideas come from.
This is an amazing idea! I'm constantly blown away by your ideas! I have no idea where I would be without your blog!
This makes so much sense. Brilliant.
WC, thanks (I know just what you mean; I feel that way all the time when I see things people have come up with!)
Princess Aioli, I'm having a hard time imagining this with acorn squash, since you can't eat the skin, but yellow squash and other types of summer squash would work for sure.
What a smart idea! Do you think any other squash would work? Acorn squash came to mind…
I love this idea. It's one of those perfectly simple dishes that make me wonder why I never thought of that.
Thanks Dara! The new grill gets so hot, it makes good grill marks. I hope your kids like it if you try it.
What a fun idea! I think that these would get my kids excited about zucchini. Those grill marks are perfect.
Thanks Bron. I am enjoying the cooler weather here, but not ready for winter! Hope the girls like the zucchini pizza!
Awesome Kalyn, they almost make me look forward to my zucchini glut 😉
We're soooo ready for summer down here, let me tell you!
My girls will love these, such a fantastic idea.
Lydia, it was a good way to use those 8-Ball zucchinis that got a big larger than I wanted!
Thanks Beth, it satisfied my pizza craving very well!
Those are so cute!! What a fantastic idea 😀
Those are absolutely adorable, and perfect for the eight ball zucchini. I'd substitute mushrooms for the pepperoni to make my own favorite "pizza" topping.