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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! Use Grilling to find more recipes like this one.

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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 it’s a pretty diet-friendly recipe for a dish that’s loaded with pepperoni and cheese. Use low-fat pepperoni if you prefer, 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 process shots collage

How to Make Grilled Zucchini Pizza Slices:

(Scroll down for complete printable recipe.)

  1. 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.)
  2. I ‘m a fan of Rao’s Pizza Sauce (affiliate link) which only has 3 carbs in 1/4 cup, but I didn’t want to drive to Whole Foods, and the sauce from my neighborhood grocer was also pretty low in sugar.
  3. Cut slices of zucchini 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 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.)
  6. Then put other toppings as desired on top of the sauce. I added a pinch of Mozzarella cheese, a few 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!

Grilled Zucchini Pizza Slices found on KalynsKitchen.com

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. Look for a sauce that’s low in carbs, without added sugar.)
  • grated Mozzarella cheese (you can use any cheese you’d enjoy on pizza.
  • pizza toppings of your choice (I used 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 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 cheese, added 4-5 slices of  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. 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.

  2. Thank you so much for sharing this recipe! Great alternative to the traditional!!!

  3. That looks so delicious! I will try it today for dinner! Thanks for sharing the recipe!

  4. Wonderful low-carb pizza. Must try this one tonight. Will be wonderful with mushrooms and garlic instead of salami and a nice pesto!

  5. Heather, the polenta would not be SBD friendly for me, but it does sound delicious!

  6. I made this today, but I made layers of the grilled zucchini with polenta, fresh mozzarella cheese and marinara. De-LISH-ous.

  7. Bonnie, so glad this can feed your urge for pizza!

  8. 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!

  9. 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.

  10. Thanks so much for the great recipe! My family loves it! Would you mind if I featured it @ Mormon Mavens?

  11. Thanks for this fabulous recipe! My family loves it! Would you mind if I feature this on our recipe blog @ MormonMavens?

  12. I am so excited by this idea… what a great recipe!

  13. 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!

  14. 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.

  15. Elle, you're welcome. And if this recipe gets the kids to eat zucchini, I'd say that's a good thing!

  16. Just made these yesterday for the first time – these are so great! everybody loved them – including the kids who don't usually eat zuccini.

  17. 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.

  18. 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?