<< Back

Bake on the Grill

Who says it's too hot for homemade pizza? If you have too much zucchini, this recipe is a delicious way to use it up.

zucchini pizza

  • Two medium zucchini
  • Extra virgin olive oil (about 2 T)
  • Small can pizza sauce
  • Pepperoni or other meat topping of your choice
  • 8 oz. package Mozzarella cheese, shredded
  • Other toppings of your choice (olives, etc.)--optional
  • Pizza pan that fits on the grill (no holes kind)
  • Wash and slice zucchini thinly (about 1/8 to 1/4 inch thick). Line pizza pan with zucchini slices, brush with olive oil.

    Spread with thin layer of pizza sauce. Add toppings. Add cheese.

    Bake on grill, uncovered, until bubbly and cheese is golden.


    Stuffed Zucchini

  • Medium zucchini---less than 1 foot in length and not too big around, is best for this dish. Figure one per person.
  • chopped onion
  • bread crumbs (optional)
  • salt, pepper, garlic, Italian seasoning (optional), all to taste
  • small (8 oz.) can tomato sauce
  • Parmesan cheese, Jack cheese, your choice
  • Wash zucchini, slice in half length-wise. Carefully scoop out seeds with a spoon. Chop the "scoopings" and place into a bowl. Add chopped onion and a few coarse breadcrumbs if desired. You may add browned, drained ground beef or other meat if desired. Season with salt and pepper and garlic.

    Oil a pan that can go on the grill, or use heavy aluminum foil. (If you use foil, please slit the top so steam can escape). I like to use olive oil for the flavor. Place zucchini "boats" in the pan or on the foil and season with salt, pepper and garlic. Heap with stuffing. Drizzle with tomato sauce. Add more seasoning if you want. Top with cheese. Bake uncovered on the grill until zucchini shows signs of being tender (poke with a fork, it will also change from bright green to dull). Zucchini contains a lot of water, which is why you need to leave it uncovered, or slit the foil, so the excess water will cook away.

    << Back