Grilled Zucchini Pizza Bites Recipes

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.

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.

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.

Steps:

• Preheat toaster oven to 450 degrees F. Line the baking tray with foil.
• Arrange the zucchini slices on the baking tray and toss with the olive oil and salt and pepper to taste. Bake until slightly tender, about 8 minutes.
• Remove from the toaster oven. Spoon a thin layer of barbecue sauce over each zucchini slice. Dividing evenly, top with the ham, pepper jack cheese, pineapple and bacon.
• Bake until the cheese is melted and the toppings are heated through, 9 to 10 minutes.

Steps:

• Preheat the oven 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
• Slice the zucchini 1/4-inch thick; you should get about 24 slices. Place the slices on the prepared baking sheet and sprinkle with salt. Top each slice with 1/2 teaspoon marinara sauce and 1 teaspoon mozzarella.
• Bake until the cheese is melted and bubbly, about 8 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Spread zucchini slices in 1 layer on the prepared baking sheet.
• Bake in the preheated oven until zucchini is tender, about 20 minutes.
• Spoon pizza sauce over each zucchini slice and top with pepperoni and mozzarella cheese. Sprinkle parsley over each.
• Bake in the preheated oven until cheese is melted, about 5 minutes more.