Grilled Zucchini And Herb Pizza Recipes

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GRILLED ZUCCHINI PIZZA



Grilled Zucchini Pizza image

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.

Provided by Kit

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 20m

Yield 10

Number Of Ingredients 5

1 large zucchini
½ cup butter, melted
3 cloves crushed garlic
½ cup mozzarella cheese
½ (14 ounce) can pizza sauce

Steps:

  • 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.

Nutrition Facts : Calories 114 calories, Carbohydrate 3.4 g, Cholesterol 28.8 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 6.6 g, Sodium 209.6 mg, Sugar 1.3 g

GRILLED ZUCCHINI PIZZA BITES



Grilled Zucchini Pizza Bites image

I don't know anyone who can say no to a mini pizza. Here, instead of pizza dough, thinly sliced zucchini rounds provide a healthy base for the marinara sauce and mozzarella. I top each with a small round of pepperoni, which is easily omitted for a lighter, vegetarian snack. These disappear fast, so double the recipe if your crew is extra hungry!

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield Serves 8

Number Of Ingredients 6

2 medium zucchini
2 teaspoons olive oil
1/4 cup homemade or store-bought marinara sauce
24 pieces of thinly sliced low-fat pepperoni (optional)
4 ounces fresh mozzarella cheese, cut into 24 pieces
1/2 teaspoon kosher salt

Steps:

  • Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high.
  • Trim the ends from the zucchini and slice each zucchini crosswise into 1/2- to 3/4-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes.
  • Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with 1/2 teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary).
  • Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm.

Nutrition Facts : Calories 192, Fat 5 grams, Fiber 1 grams, Protein 9 grams, Sugar 2 grams

GRILLED ZUCCHINI PIZZA WITH GOAT CHEESE



Grilled Zucchini Pizza with Goat Cheese image

This dish is quick, easy, and delicious! Directions are for charcoal grill, but gas grill or oven would work. If you use a smaller zucchini it can make a great appetizer!

Provided by Case31

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 large zucchini, cut into 1/2-inch rounds
1 tablespoon olive oil
¼ cup pizza sauce
½ cup chopped red onion
½ cup chopped roasted red pepper
½ cup chopped fresh mushrooms
¼ cup crumbled goat cheese
2 ounces shredded mozzarella cheese
1 clove garlic, minced
1 teaspoon Italian seasoning

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Brush one side of each zucchini round with olive oil; brush the opposite side with pizza sauce. Evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over each zucchini round.
  • Grill zucchini pizzas over preheated grill until zucchini is tender, about 10 minutes.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 18.1 g, Cholesterol 40.5 mg, Fat 20.5 g, Fiber 3.8 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 698.3 mg, Sugar 8.4 g

GRILLED ZUCCHINI & PESTO PIZZA



Grilled Zucchini & Pesto Pizza image

In the great outdoors, we surprise our fellow campers who don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point! -Jessee Arriaga, Reno, Nevada

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

4 naan flatbreads
1/2 cup prepared pesto
2 cups shredded part-skim mozzarella cheese
1 medium zucchini, thinly sliced
1 small red onion, thinly sliced
1/4 pound thinly sliced hard salami, chopped
1/2 cup fresh basil leaves, thinly sliced
1/4 cup grated Romano cheese

Steps:

  • Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella and one-fourth of the zucchini, onion and salami., Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust., Remove from heat. Top each naan with basil and Romano; cut into thirds.

Nutrition Facts : Calories 391 calories, Fat 24g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 1276mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

GRILLED ZUCCHINI PIZZA



Grilled Zucchini Pizza image

Categories     Cheese     Vegetable     Vegetarian     Backyard BBQ     Mozzarella     Zucchini     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1 large garlic clove
2 tablespoons olive oil (preferably extra-virgin)
1 lb pizza dough, thawed if frozen
1 lb zucchini (about 2 large), cut diagonally into 1/3-inch-thick slices
1/4 teaspoon salt
3/4 lb coarsely grated mozzarella (2 1/2 cups)
2 tablespoons chopped fresh oregano

Steps:

  • Prepare gas grill for cooking over moderate heat. Preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
  • Meanwhile, mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Transfer to a small bowl and stir in 1 teaspoon olive oil.
  • Stretch dough with your fingers into a 12- by 10-inch rectangle on a large baking sheet and rub with 1 teaspoon olive oil. Cover dough with plastic wrap.
  • Toss zucchini with salt (1/4 teaspoon) and 1 tablespoon olive oil in a bowl. Grill zucchini on lightly oiled grill rack, covered, turning occasionally, until just tender, 4 to 5 minutes total. Return to bowl.
  • Bring dough, garlic oil, and cheese to grill area. Grill dough, oiled side down, on lightly oiled grill rack, covered, until underside is golden brown, 2 to 4 minutes.
  • Turn crust over using tongs and brush with garlic oil. Sprinkle with half of cheese, then arrange zucchini, overlapping slightly, in 1 layer on cheese. Sprinkle remaining cheese on top and grill pizza, covered, until underside is golden brown and cheese is melted, 3 to 5 minutes.
  • Transfer pizza with tongs and a spatula to a cutting board, then sprinkle with oregano and drizzle with remaining teaspoon olive oil.

GRILLED ZUCCHINI AND EGGPLANT PIZZA WITH TAPENADE AND FONTINA



Grilled Zucchini and Eggplant Pizza with Tapenade and Fontina image

Categories     Cheese     Vegetarian     Eggplant     Zucchini     Summer     Grill/Barbecue     Parsley     Oregano     Fontina     Bon Appétit

Yield Makes 3 medium pizzas

Number Of Ingredients 17

Dough
1 1/4 cups warm water (105°F to 115°F)
1 envelope (1/4 ounce) active dry yeast
Generous pinch of sugar
3 1/4 to 3 3/4 cups all purpose flour, divided
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons coarse kosher salt
Topping
3 medium zucchini (about 1 pound total), trimmed, cut lengthwise into 1/4-inch-thick slices
2 small eggplants (about 1 1/2 pounds total), cut lengthwise into 1/4-inch-thick slices
3/4 cup (about) extra-virgin olive oil, divided
3/4 cup purchased black-olive tapenade* (about 5 1/2 ounces)
3 tablespoons minced fresh marjoram or fresh oregano
3/4 teaspoon dried crushed red pepper
1 1/2 cups (packed) coarsely grated Fontina cheese
1 cup freshly grated Pecorino Romano cheese
1/2 cup chopped fresh Italian parsley

Steps:

  • For dough:
  • Stir 1 1/4 cups warm water, yeast, and sugar in large bowl to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in 1 cup flour; let stand in warm draft-free area until bubbling, about 30 minutes.
  • Stir oil and salt, then 2 cups flour into yeast mixture. Knead dough in bowl until almost smooth and beginning to pull away from sides, adding 1/4 cup more flour to prevent sticking. Turn dough out onto floured surface; knead until smooth and elastic, adding more flour by tablespoonfuls as needed (dough should be slightly sticky), about 7 minutes. Place dough in lightly oiled large bowl; cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
  • Meanwhile, for topping:
  • Prepare barbecue (medium heat). Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter.
  • If using charcoal barbecue, remove grate and arrange coals so that 1 side of grill is hot and 1 side is cooler (for gas barbecue, adjust burners accordingly).
  • Sprinkle 3 baking sheets with flour. Punch down dough. Divide dough into 3 equal pieces; roll out each piece on floured surface to 12x8-inch oval. Transfer to prepared baking sheets. Brush dough tops with oil. Place ovals, oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 3 minutes. Turn crusts over; grill until dough is set, about 2 minutes. Transfer to baking sheets, grill mark side up.
  • Spread 1/4 cup tapenade over each pizza; arrange grilled zucchini and eggplant slices over. Sprinkle each with 1 tablespoon marjoram and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Pecorino Romano. Return pizzas to cooler side of grill. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.
  • *A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets, specialty foods stores, and Italian markets.

GRILLED ZUCCHINI AND FRESH HERBS



Grilled Zucchini and Fresh Herbs image

Give zucchini and fresh herbs added flavor when you cook them on the grill with Zesty Italian Dressing. Grilled Zucchini and Fresh Herbs are ready in just 20 minutes.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 4

3 zucchini
1/4 cup KRAFT Zesty Italian Dressing
1/2 lemon
1-1/2 tsp. each chopped fresh parsley and fresh thyme leaves

Steps:

  • Heat grill to medium heat.
  • Trim and discard ends of zucchini. Cut each zucchini lengthwise in half; place in large bowl.
  • Add dressing; mix lightly.
  • Grill 12 min. or until zucchini is crisp-tender, turning after 7 min.
  • Transfer zucchini to serving dish. Squeeze juice from lemon half over zucchini; sprinkle with herbs.

Nutrition Facts : Calories 40, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0.9169 g, Sugar 0 g, Protein 1 g

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