Grilled Zucchini Pizza Slices
These Grilled Zucchini Pizza Slices from 2010 have not only been hugely popular on the blog, but they’re perfect to make this time of year when those giant zucchinis seem to spring up overnight in the garden. If you don’t have a huge zucchini to slice for the pizza base, use smaller zucchini sliced lengthwise. This is a great way to fight that pizza craving, and using low-fat turkey pepperoni makes it a pretty diet-friendly recipe for a dish that’s loaded with pepperoni and cheese.
The idea for grilled zucchini used as a base for pizza toppings in these Grilled Zucchini Pizza Slices is one of those cooking ideas that swirl around in my head, and sometimes I’m never sure if I thought of it or saw it somewhere else. I kept wondering how it would work to arrange a marriage between Grilled Zucchini and Val’s Kid-Friendly Broiled Zucchini Rounds with Mozzarella and Pepperoni, with the offspring having a little pizza personality, and when I saw Alea’s Eggplant Pizza Bites on $5 Dinners, it convinced me to try it.
I used an over-sized 8-Ball zucchini to make my pizza, but any large zucchini could be used here. You may want to slice it lengthwise if it’s a long zucchini. (I wouldn’t use the enormous zucchinis that are mostly seeds inside.) In an earlier post I shared the types of sauce, pepperoni, and cheese I use to make South Beach Diet Friendly Flatbread Pizza. I do like the Muir Glen Organic Pizza Sauce I used in that recipe, but this time I didn’t want to drive to Whole Foods, so I was pleased to discover that this sauce from my neighborhood grocer also only had 3 grams of sugar per 1/4 cup.
Grilled Zucchini Pizza Slices
(This “recipe” is just a guideline, adjust amounts to make as many pizzas as you’d like. I thought about using grilled zucchini as a base for pizza for a while, but Alea’s Eggplant Pizza Bites at $5 Dinners were what motivated me to try it.)
–large zucchini slices, cut 3/4 inch thick (see recipe notes)
–olive oil, for lightly brushing both sides of pizza and oiling grill grate
–pizza sauce of your choice (I used canned red sauce, but you could also use Basil Pesto or white sauce. Extra sauce can be frozen for later. Choose sauce with the lowest grams of sugar for the South Beach Diet.)
–grated cheese (I used a blend of low-fat cheese called “pizza cheese,” but you can use any cheese you’d enjoy on pizza.
Grill the zucchini 7-8 minutes, or until there are some grill marks and it’s starting to be tender. (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 might not 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 sauce, cheese, and other toppings as desired. (I spread each slice of zucchini with about 1 T red pizza sauce, then sprinkled each piece with a generous pinch of pizza cheese, added 4-5 slices of turkey pepperoni, and sprinkled over a tiny bit more cheese.)
Put loaded zucchini slices back on the grill and cook 7-8 minutes more with the grill lid closed. (Check them every few minutes to see when the cheese is melted and the toppings are lightly browned, especially if you’re using a broiler. If you have a gas grill where you can regulate the heat, I turned it to high when I put the pizza back on.)
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.)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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More Ideas for Zucchini:
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