Best Grilled Zucchini Parmesean Pizza Recipes

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.

GRILLED ZUCCHINI PIZZA

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.

GRILLED ZUCCHINI

Steps:

• Preheat a gas or charcoal grill to high heat (400 to 450 degrees F). Trim off the ends of each zucchini and cut it lengthwise into quarters so that you have four batons per zucchini. Place on a rimmed baking sheet or on a large baking pan.
• Drizzle the zucchini with olive oil and sprinkle with Italian seasoning (if using), salt, and pepper.
• Place the zucchini on the grill so that one of the cut sides is touching the grates. Grill for 4 minutes, until clear grill marks appear.
• Flip the zucchini over onto the back (peel) side. Grill for 5 additional minutes. At this point, you can flip it to the remaining ungrilled cut side for 1 to 2 minutes if you'd like grill marks on all surfaces (we usually just serve it as is!). Transfer back to the baking sheet or to a serving platter.
• Squeeze the lemon over the top and sprinkle with Parmesan. Enjoy!

GRILLED GARLIC PARMESAN ZUCCHINI

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.
• Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
• Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

GRILLED ZUCCHINI PARMESEAN PIZZA

Steps:

• If you are using your homemade crust recipe. Bake the crust in the oven until lightly brown on the bottom about 10 minutes. Allow to cool and flip it, so the browned side is facing up. If using a bread shell move to step 2.
• Prepare your grill and spray grill grates with cooking spray. While waiting for the grill brush zucchini, red onion, peppers, and tomatoes with olive oil. Sprinkle salt, pepper over veggies. Thread peppers, onion, and tomatoes on skewers.
• Place veggie skewers on grill and lay zucchini slices out. Grill until light grill marks are formed and turn. Repeat on the other side of skewers and zucchini. Remove from grill while you assemble pizza.
• Brush bread shell or pizza crust with olive oil. Sprinkle with minced garlic. Top with mozzerella. Arrange zucchini slices. Slice other grilled veggies to bite sized pieces. Half the tomatoes. Arrange veggies evenly over pizza.
• Place pizza back on grill. Close lid and bake until cheese has melted and veggies are tender about 10 minutes. Remove from grill and sprinkle with parmesean cheese. Top with fresh basil leaves (optional).
• Slice in squares for appetizers or regular slices for a main dish. Enjoy!

ZUCCHINI WITH PARMESAN

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.