Grilled Zucchini Pizza Slices 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:

• 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.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
• Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

Steps:

• Whisk olive oil, onion powder, seasoned salt, and garlic powder together in a bowl; add zucchini and marinate for about 30 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Grill zucchini slices on the preheated grill for about 10 minutes. Flip and grill until edges are crisp and grill marks are present, about 10 minutes more.

Steps:

• Oil the grill grates, then preheat grill to medium-high. Cut zucchini into thick slices about 3/4 inch thick. Grill the zucchini 7-8 minutes, or until there are some grill marks and it's starting to be tender. Remove zucchini from the grill. Add sauce, cheese, and other toppings as desired. Put loaded zucchini slices back on the grill and cook 7-8 minutes more with the grill lid closed. Remove zucchini pizzas from grill and serve hot.

Steps:

• Slice zucchini into 1/4 inch slices. Toss in a bowl with Italian dressing.
• Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. Serve and enjoy.

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.