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Kalyn's Kitchen

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

Click here to PIN Grilled Zucchini Pizza Slices!

Grilled Zucchini Pizza Slices finished pizza on plate

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 spring up overnight in the garden. I cut big slices of zucchini that were nearly 4 inches across and about 3/4 inch thick, but 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 it can be loaded with pepperoni and cheese without the carbs. 

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.

What other toppings can you use on your grilled 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. 

Grilled Zucchini Pizza Slices process shots collage

How to Make Grilled Zucchini Pizza Slices:

(Scroll down for complete printable recipe.)

  1. 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.)
  2. 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. 
  3. Cut slices of zucchini that are 3-4 inches across and about 3/4 inch thick, then brush both sides lightly with olive oil. 
  4. 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.
  5. 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. 
  6. 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.)
  7. 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.)
  8. Remove pizza from the grill and serve hot!
  9. 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.

Grilled Zucchini Pizza Slices vertical shot of finished pizza on plate.

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 from KalynsKitchen.com

Grilled Zucchini Pizza Slices

Yield 4 servings
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

Grilled Zucchini Pizza Slices are a healthier way to satisfy that pizza craving, and this 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

  1. Oil the grill grates (I use a bit of oil on a paper towel), then preheat grill to medium-high.
  2. 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.)
  3. 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.)
  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 wouldn't 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 1 tablespoon sauce to each zucchini slices.
  8. Then top with one tablespoon Mozzarella cheese cheese
  9. Put 4 slices pepperoni over the cheese (or other toppings as desired.)
  10. Put a tiny bit more cheese over the pepperoni.
  11. 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.)
  12. Remove zucchini pizzas from grill and serve hot.
  13. 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, but Alea’s Eggplant Pizza Bites at $5 Dinners were what motivated me to try it.

Nutrition Information:

Yield:

4

Serving Size:

2 slices

Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 most low-carb 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 to 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.

Grilled Zucchini Pizza Slices found on KalynsKitchen.com

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    138 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 🙂