GRILLED ZUCCHINI PIZZA RECIPE
Grilled Zucchini Pizza, an easy delicious pizza recipe, grilled zucchini and mozzarella cheese make it a family favourite.
Provided by Rosemary Molloy
Categories Main Dish
Time 45m
Number Of Ingredients 6
Steps:
- Pre heat oven to 450° (250° celsius). Lightly grease the a medium cookie sheet with half the olive oil.
- Form the pizza dough, either Homemade or store bought on the prepared cookie sheet, brush the dough with a little olive oil. Bake approximately 12 minutes or until golden.
- Remove the crust from the oven, top with the grilled zucchini and shredded cheese, bake 2-3 minutes or until the cheese has melted.
- Serve immediately topped with rocket leaves and parmesan flakes. Enjoy!
Nutrition Facts : Calories 285 kcal, Carbohydrate 34 g, Protein 11 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 661 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
GRILLED PARMESAN ZUCCHINI
Love veggies on the grill. I barely got any of this because it disappeared so quickly.
Provided by Ann
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat. Lightly oil a 9x12-inch foil pan with cooking spray.
- Mix butter and garlic together in a bowl.
- Lay zucchini slices in rows in the foil pan, overlapping if necessary. Brush butter on each slice and sprinkle with Parmesan cheese.
- Cook on preheated grill until cheese melts and zucchini is tender, 12 to 15 minutes.
Nutrition Facts : Calories 265 calories, Carbohydrate 6.6 g, Cholesterol 60.2 mg, Fat 23.2 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 14.5 g, Sodium 478.3 mg, Sugar 2.8 g
GRILLED ZUCCHINI PIZZA
Steps:
- Preheat grill to medium high on all burners.
- Flour your counter and divide dough into two.
- Roll out each into a rustic rectangle shape. Mine were approximately 12X16 inches but not perfectly shaped.
- Place parchment sheets on two cookie sheets and dust with flour then transfer the dough to each pan. Cover with a towel until ready to grill.
- In a medium bowl, mix ricotta, mozzarella and Parmesan cheeses along with the parsley, ½ teaspoon of salt, ¼ teaspoon of the pepper and 2 tablespoons of the oil. Set aside.
- Take each zucchini and nip off each end. Hold firmly and slice a small sliver off one side, then the opposite side. Then hold your hand over the top like an upside-down horseshoe and slice the zucchini into three or four long flat slices, each about a half inch thick. If the zucchini rolls, your fingers should be out of the way holding it from the top this way.
- Place the zucchini slices in a pan or casserole dish and pour on 4 tablespoons of the olive oil along with the remaining salt and pepper and toss to coat.
- When ready to grill, clean grill grates and brush on some vegetable oil to prevent sticking.
- Grill the zucchini 4-5 minutes per side or until the are slightly charred and are no longer stiff. If you lift one, it should be soft and flexible but not soft and mushy. Place back into the same pan.
- Clean the grill again and again brush on a little vegetable oil to prevent sticking.
- Brush the tops of each dough with the remaining two tablespoons of oil. Pick up each dough by one end keeping the parchment on and flop oiled side down onto the grill, then peel off the parchment. (Leaving the parchment on while you lift it helps to hold it in place without folding or turning).
- Grill only a minute or two to brown and stiffen the dough. Flip each over and brown the second side then remove to the cookie sheets. Once they are browned, you can easily slide them off with tongs onto the cookie sheets.
- Divide the pizza sauce between the two crusts.
- Divide the cheese mixture between the two crusts over the sauce.
- Lay the zucchini slices over the cheese.
- Dot with the fresh mozzarella balls.
- Place the cookie sheet with the pizza (leave pizza on pan) onto the grill and immediately turn the grill burners to medium low and close the cover. As soon as the top is hot and bubbly, remove. (Grills are all different so you may need to raise or lower heat to get the temperature inside hot enough to melt the cheese without overcooking the crust. As long as you use a cookie sheet and not a sheet pan, you should achieve a perfect pizza. Most cookie sheets have an insulated layer which will protect the bottom)
- Slide off of the cookie sheet onto your cutting board and top with torn fresh basil leaves, cut and serve.
Nutrition Facts : ServingSize 1 slice, Calories 218 calories, Sugar 1.1 g, Sodium 605.5 mg, Fat 10.6 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 16.7 g, Fiber 0.9 g, Protein 14 g, Cholesterol 16 mg
GRILLED ZUCCHINI PIZZA
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
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 AND HERB PIZZA
Provided by Aida Mollenkamp
Categories main-dish
Time 1h10m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- For the dough: Put the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top; let rest until the mixture bubbles, about 5 to 10 minutes. Meanwhile, whisk together the flour and salt in a large bowl to break up any lumps. When the yeast is ready, add the flour mixture and olive oil and mix, using dough hook, on the lowest speed until the dough looks shredded, about 1 to 2 minutes. Increase the speed to medium and continue to mix until the dough is smooth and very elastic, (you should be able to stretch it 2 to 3 inches without breaking), about 6 to 10 minutes.
- Turn the dough out of the mixer, form it into a ball, and put into a large, oiled mixing bowl. Turn to coat the dough in the oil then cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 45 minutes. (Alternatively, refrigerate the dough and let rise 12 to 24 hours before using.) Punch the dough down and shape as desired.
- For the zucchini: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil. Add 2 tablespoons olive oil and the zucchini to a large bowl and toss to coat. Grill the zucchini, covered, turning rarely, until tender and charred, 5 to 7 minutes.
- Transfer the cooked zucchini to a bowl and add the red wine vinegar, and red pepper flakes. Season with the salt and pepper, to taste, and toss to coat. Set aside until ready to use.
- For the pizza: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil.
- Oil your hands, put half of the dough (about 1 pound) on a piece of parchment paper, and press the dough into a rectangle about 1/4-inch thick. Drizzle the dough with oil. Lay the dough, oiled side down, on the grill and remove the parchment paper. Grill the dough until golden brown, toasted, and grill marks form on the bottom, about 2 to 3 minutes. Flip the dough, brush with 1 tablespoon oil and top with half of the mozzarella. Cover with half of the zucchini and half of the goat cheese. Close the grill, checking and rotating as needed to avoid burning, until dough is lightly charred and cheese is melted, about 8 to 10 minutes.
- Transfer the pizza to a cutting board, top with half of the basil leaves, and half of the sun-dried tomatoes, and serve. Repeat to make a second pizza.
GRILLED ZUCCHINI PIZZA
Categories Cheese Vegetable Vegetarian Backyard BBQ Mozzarella Zucchini Summer Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
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 WITH PARMESAN
Grilled zucchini is one of the great food joys of summer. In this easy recipe, the crunchy, bright breadcrumbs offset the sweet, soft zucchini in the most delightful way. Serve this healthy side with grilled chicken, fish or shrimp or as part of a vegetarian summer meal. This recipe is easily doubled or tripled if you have a bumper crop of zucchini.
Provided by Liz Mervosh
Categories Healthy Grilled Squash Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Combine oil, garlic and crushed red pepper in a small skillet over low heat. Cook, stirring often, until the garlic is softened and light golden, 3 to 4 minutes. Remove from heat; let cool for 5 minutes. Stir in panko, Parmesan, thyme, lemon zest and salt.
- Preheat grill to very high (at least 500 degrees F). Oil the grill grates, using tongs to hold an oil-soaked paper towel. Place zucchini, cut-sides down, on the oiled grates; grill, uncovered, until tender-crisp, about 5 minutes per side. Flip the zucchini so they are cut-side up; spoon the panko mixture evenly on top. Grill, covered, until the topping is golden brown in spots, 2 to 3 minutes. Carefully transfer to a serving platter. Serve with lemon wedges.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 2.6 g, Cholesterol 8.6 mg, Fat 17.6 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 350.5 mg, Sugar 3.9 g
GRILLED ZUCCHINI PIZZA BOATS
Want all the fun of pizza and grilling but need to throw a vegetable in the menu? This is the perfect recipe for you. An easy pizza seasoning transforms zucchini into a delicious "crust" ready for melty mozzarella and spicy mini pepperonis. It's great for kids, parents and everyone else too!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill for medium heat.
- Slice the zucchinis in half lengthwise. Score the cut side of the zucchinis in a cross-hatch pattern to create 1/2-inch squares across the surface, making sure not to cut through the skin.
- Mix the olive oil with the Italian seasoning, garlic powder, 1 teaspoon salt and red pepper flakes if using. Spread 1 teaspoon oil mix on the cut side of each zucchini, dividing any extra between the zucchinis.
- Lightly oil the grill grates with olive oil. Place the zucchini halves cut-side up on the grill. Close the lid and grill until the skin side has dark grill marks, 5 to 6 minutes.
- Reduce the grill heat to medium-low and flip the zucchini cut-side down. Grill, covered, until softened, marked by the grill and golden brown, about 6 minutes. Flip the zucchinis again so they are cut-side up. Spread 1 tablespoon of pizza sauce onto each zucchini, then sprinkle each with about 2 tablespoons mozzarella and a few pepperonis. Cover and grill until mozzarella is melted, bubbling and starting to brown at the edges, 5 to 6 minutes. Sprinkle with more salt and Italian seasoning.
GRILLED ZUCCHINI WITH ITALIAN TOMATOES AND PARMESAN
Make and share this Grilled Zucchini With Italian Tomatoes and Parmesan recipe from Food.com.
Provided by MsSally
Categories Vegetable
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut zucchini lenghtwise.
- Brush with olive oil and sprinkle seasonings.
- equally on all pieces.
- Place cut side down on med-hot grill for 3 minutes. Turn 1/4 turn (do not flip) grill for another 3 minutes Flip and grill for about 5 more minutes. Zucchini should be soft, but not squishy.
- Take off grill and cut into 1/2 in pieces. Toss with tomatoes and chesse and enjoy.
GRILLED ZUCCHINI PARMESAN
Make and share this Grilled Zucchini Parmesan recipe from Food.com.
Provided by silky
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the zucchini and tomatoes on a large square of heavy-duty foil.
- Sprinkle with oregano, salt and parmesan and top with butter, cut in pieces.
- Shape foil into packet, seal, and place 6 inches above gray coals.
- Grill 20-25 minutes, turning packet every 10 minutes.
Nutrition Facts : Calories 77.5, Fat 6.7, SaturatedFat 4.1, Cholesterol 17.5, Sodium 282.7, Carbohydrate 3.4, Fiber 1.1, Sugar 1.7, Protein 2.2
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