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READY IN 20 mins

Grilled Zucchini Pizza

Read Reviews (40)

"If you grow zucchini you know it's best when young and small. However it grows so fast that sometimes you end up with huge zucchini - 15 to 20 inches long and 12 inches around. These are perfect for this recipe." — Kit

Ingredients Edit and Save

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Battle of the Butter: Salted vs. Unsalted

Original recipe makes 10 zucchini pizzas Change Servings

1 large zucchini
1/2 cup butter, melted
3 cloves crushed garlic

1/2 cup mozzarella cheese
1/2 (14 ounce) can pizza sauce

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Directions

Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. set aside.
When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill. Let cook for three minutes then turn over and brush the butter/garlic mixture on each slice. Cook for three more minutes and turn over again and brush the other side with the garlic and butter.
Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Aug 26, 2009

My husband is the grill master in our family and I wanted to make this for lunch one day. I melted the butter and garlic in a large skillet. Sauteed the zucchini for about 10 minutes or so on medium. Then put them in a baking dish topped with pizza sauce and cheese then put in the oven for 6 minutes at 350 degrees.

—Beth

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Most Helpful Critical Review

Aug 29, 2002

Large seeds in overgrown zucchini were tough and difficult to chew. A disappointment.

—DEETEETWO

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53 Ratings

Oct 21, 2009

Yummy! I really liked these. I baked them instead of grilling. I sliced the zucchini and my daughter topped with sauce, pepperoni and cheese and threw them in the oven until cheese melted and zucchini was tender. I ate everyone of these!!

—amandak23k

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Aug 10, 2005

This is a wonderfull treat .I added peperoni and some parmesan cheese. The kids also loved it.Thanks for the recipe.

—mandilynn

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Jun 08, 2010

I absolutely loved these! I would modify the recipe slightly though. There was too much butter, and I even cut down the amount that was called for in the recipe already. It just needs a very light coating of butter to keep it from sticking. I also added Parmesan cheese, pizza seasoning, & a pepperoni on the top.

—CookinCarrie

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Jul 07, 2003

A nice light (and not too fattening) way to start a meal. Also a really good late night snack.

—COOKKEL

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Aug 29, 2002

What a great idea to use up those "monster" zuchini from the garden! I also added some hot pepper flakes to the butter/garlic.........they came out great! Would make again, unfortunately my kids have yet to like zuchini, even this way. Oh well, their loss!

—Karen T.

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Aug 19, 2009

great use of this over abundant veggie!It tasted just like a pizza slice. I passed it on to a friend and she loved it too and passed it on to her sister. Nice change from all the other "regular" uses of this veggie.

—Dee

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Nutrition

Calories
114 kcal
6%

Carbohydrates
3.4 g
1%

Cholesterol
29 mg
10%

Fat
10.5 g
16%

Fiber
0.7 g
3%

Protein
2.1 g
4%

Sodium
210 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Zucchini Pizza

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 114
Calories from Fat: 95

% Daily Value *
Total Fat 10.5g 16 %
Saturated Fat 6.6g 33 %
Cholesterol 29mg 10 %
Sodium 210mg 8 %
** Potassium 95mg 3 %
Total Carbohydrates 3.4g 1 %
Dietary Fiber 0.7g 3 %
Protein 2.1g 4 %
Sugars 1.3g
Vitamin A 10 %
Vitamin C 13 %
Calcium 5 %
Iron 3 %
** Thiamin 3 %
** Niacin 6 %
** Vitamin B6 5 %
** Magnesium 3 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.