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Grilled Zucchini Pizza Slices

Grilled Zucchini Pizza Slices are a healthier low-carb and gluten-free pizza option that just might satisfy that pizza craving, and this tasty recipe is one of the Top Ten Low-Carb Zucchini Recipes on Kalyn’s Kitchen! It’s also Keto, low-glycemic, and can be South Beach Diet friendly with approved ingredients! 

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Grilled Zucchini Pizza Slices from KalynsKitchen.com

These Grilled Zucchini Pizza Slices 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 if you use low-fat turkey pepperoni it’s a pretty diet-friendly recipe for a dish that’s loaded with pepperoni and cheese. Or for Keto, use any pepperoni you wish!

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.

Even so, 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. Admittedly, this is not a pizza in the truest sense of the word, but if you’d like pizza flavors with a “crust” that’s gluten-free, low-glycemic, and low-carb, this is an idea you may end up liking just as much as I did!

Grilled Zucchini Pizza Slices

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 the sauce from my neighborhood grocer also only had 3 grams of sugar per 1/4 cup.

Cut slices of zucchini 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.

Grilled Zucchini Pizza Slices found on KalynsKitchen.com

I put about 1 T pizza sauce on the top of each zucchini slice, but the amount will depend on how big your slices of zucchini are. You can heat the sauce if you’d like, but next time I might not bother. (I think Basil Pesto or some type of white sauce would also taste great on this.)

Then put other toppings as desired on top of the sauce. I added a pinch of pizza cheese, a few slices of turkey pepperoni, and then a slight sprinkle of additional cheese. (I used to laugh when Emeril said on TV “We’re really cooking here,” but 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.)

Grilled Zucchini Pizza Slices found on KalynsKitchen.com

Remove pizza from the grill and serve hot! This 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 a few kids would like it.

More Ideas for Zucchini:

The Top Ten Most Popular Low-Carb Zucchini Recipes on Kalyn’s Kitchen
The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker

Grilled Zucchini Pizza Slices

Grilled Zucchini Pizza Slices are a healthier option that just might satisfy that pizza craving.


  • large zucchini slices, cut 3/4 inch thick (see recipe directions)
  • 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.
  • pizza toppings of your choice (I used low-fat turkey pepperoni, but you can also use regular pepperoni, sauteed mushrooms, Canadian bacon, cooked sausage, caramelized onions, sliced olives, anchovies, sauteed bell peppers, or any other toppings you’d like on pizza.)


  1. Oil the grill grates (I use a bit of oil on a paper towel), then preheat grill to medium-high. (If using a broiler, it should be reheated as well.)
  2. Cut zucchini into thick slices about 3/4 inch thick. (I used 8-Ball zucchini, which made lovely round slices, but you can cut the zucchini into round slices or lengthwise slices, depending on what shape the zucchini is. I wouldn’t use enormous zucchini with large seeds for this recipe.)
  3. Grill the zucchini 7-8 minutes, or until there are some grill marks and it’s starting to be tender.
  4. If the zucchini has a side that’s slightly larger, grill that first so it will be the “top.”
  5. If desired, you can heat the sauce while the zucchini grills. (I did, but next time I might not bother.)
  6. Remove zucchini from the grill, putting them grilled-side up on a cutting board you can use to take them to the kitchen.
  7. 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.)
  8. 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.)
  9. 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.)


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.

All images and text ©

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, but you still need to use toppings that aren’t too high in fat if you’re making this for the South Beach Diet. (I talk more about reduced-fat pizza toppings in the recipe for South Beach Diet Friendly Flatbread Pizza.)  For other low-carb diets, this would be a great choice, and most low-carb diets would prefer full-fat cheese and pepperoni.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Grilled Zucchini Pizza Slices found on KalynsKitchen.com

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136 comments on “Grilled Zucchini Pizza Slices”

  1. Thanks Tasha. Glad to hear you liked it.

  2. I had this the other night and OMG it was delicious!!!
    Kalyn, what a wonderful idea and the dish came out fantastic.

  3. Jessy, so glad you liked it!

  4. Great idea! I love zucchini, it's such a versatile vegetable.

  5. Kate, so glad it works for you!

  6. 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!

  7. Kirsty, interesting idea. You will have to let us know how it turns out with roasted pumpkin.

  8. 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!).

  9. Kathy, that would be so cool! I'm keeping my fingers crossed!

  10. 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!).

  11. Thanks for sharing your experiments with eggplant and portobellas. They both sound great to me.

  12. 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 …

  13. 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.

  14. Can I do this same recipe with eggplant?

  15. Jess, so glad you enjoyed the recipe!

  16. 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!

  17. Sarah, so glad you liked it, and I love the sound of your version with pesto too.

  18. 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!

  19. You're so welcome; so glad you liked it and that it was a hit with the little one too.

  20. 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 🙂

  21. Kristen, hope you like it!

  22. I am totally making this this weekend. What a great idea!

  23. 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!

  24. 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 ….

  25. Oh my. They look delish! Must try…

  26. Helen, lucky you to have zucchini this early. Still months away here. Hope you enjoy the recipe.

  27. 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!

  28. Kelly, so glad you liked it!

  29. I just made these – best pizzas ever! Thank you so much for the awesome recipe. 😀

  30. 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.

  31. 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.

  32. This recipe makes me want to plant 8 ball zucchini next year. It sounds fabulous!

  33. Campbell, so glad you liked them!

  34. 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!

  35. Katie, love the sound of this with eggplant and portabellos both, and so glad the recipes are helpful.

  36. 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!!!!!!!!

  37. Faith, thanks for that info, even better!

  38. 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.

  39. Kevin, thanks! It was definitely tasty.

  40. I like the sound of a zucchini pizza!

  41. Debs, I must try with eggplant. Unfortunately my eggplant isn't growing well at all this year.

  42. I've made a similar recipe using aubergine (eggplant) as a base.
    That was yummy too!

  43. Paula, it was definitely good!

  44. I looove that idea! I`m going to make this soon 🙂

  45. Thanks nic! Hope you will try it.

  46. Yummm, these look great!

  47. Thanks Ann. Hopefully you will have more zucchini soon.

  48. 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. : )

  49. Katie, they were very tasty, although I don't think I'd use a zucchini quite that big!

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