Name: Zucchini Grilled Pizza Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 pound pizza dough, room temperature; 2 tablespoons olive oil, divided; 2 tablespoons cornmeal or flour, for dusting; 1 cup pizza sauce or marinara; 2 cups shredded low moisture mozzarella cheese; 1 tablespoon grated Parmesan or Pecorino Romano, plus more for serving; 1 small clove garlic, minced; 1 medium zucchini, thinly sliced into rounds or half moons; 1 small yellow squash, thinly sliced; 1 tablespoon olive oil; 1 teaspoon Italian seasoning or dried oregano; 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 1/4 cup fresh basil leaves, torn; 1 tablespoon fresh lemon juice; extra olive oil for drizzling

Zucchini Grilled Pizza Recipe hits that perfect spot between smoky, cheesy, and fresh, with crisp edges and tender bites of charred zucchini on top. It suits busy weeknights, backyard cookouts, or anyone who wants pizza on the table in about 35 minutes. I tested this one on my picky neighbors, and they now “drop by” every time they hear my grill click on.

Why Make This Zucchini Grilled Pizza Recipe at Home

You control everything: how thin the crust gets, how much cheese goes on, and how many veggies land on top. The grill gives the dough a crisp bottom and light char that tastes like a brick oven, without any fancy equipment.

You also use up extra zucchini in a way that no one at the table complains about. The whole recipe feels casual and fun, but it still looks impressive enough for guests.

“This Zucchini Grilled Pizza Recipe tastes like a backyard pizzeria special, with smoky crust, sweet zucchini, and gooey cheese in every bite. ★★★★★”

Ingredients You Need

Pizza base

1 pound pizza dough, room temperature
- Use store bought dough from the refrigerated section to save time.
- I like Trader Joe’s or any local grocery bakery dough.
2 tablespoons olive oil, divided
2 tablespoons cornmeal or flour, for dusting the peel or sheet pan

Sauce and cheese

1 cup pizza sauce or marinara
- Jarred sauce works well; choose one with low sugar and simple ingredients.
2 cups shredded low moisture mozzarella cheese
1 tablespoon grated Parmesan or Pecorino Romano, plus more for serving
1 small clove garlic, minced, optional, for extra flavor in the sauce

Zucchini topping

1 medium zucchini, thinly sliced into rounds or half moons
1 small yellow squash, thinly sliced, optional but adds color
1 tablespoon olive oil
1 teaspoon Italian seasoning or dried oregano
1 teaspoon kosher salt, divided
½ teaspoon black pepper
¼ teaspoon red pepper flakes, optional, for a little heat

Fresh finish

¼ cup fresh basil leaves, torn
1 tablespoon fresh lemon juice, optional but brightens the veggies
Extra olive oil for drizzling

Equipment

Gas or charcoal grill with lid
Grill brush
Tongs
Large cutting board or pizza peel
Rolling pin or your hands for stretching dough
Small bowl and spoon for sauce
Sheet pan or large plate for carrying pizza to and from the grill
Oil brush or folded paper towel with tongs to oil the grates

Tips & Mistakes

Stretch the dough gently with your hands so you keep air in the crust and avoid tough, dense pizza.
Preheat the grill until it gets hot enough that you cannot hold your hand above the grates for more than a couple seconds, or the dough will stick.
Oil the grates right before you add the dough to prevent sticking and torn crust.
Slice zucchini thin so it softens and chars quickly; thick slices stay watery and soggy.
Pat zucchini dry with a towel after slicing if it looks very wet, or it will steam the pizza instead of charring.
Grill one side of the dough first, then flip and top the cooked side; raw dough under toppings cooks unevenly.
Keep toppings light so the crust stays crisp and easy to handle on the grill.
Stay near the grill the whole time; grilled pizza goes from perfect to burnt in under a minute.
Use a lower flame once you add cheese so it melts without burning the bottom.
Cut the pizza after it rests a couple minutes so the cheese sets and does not slide off.

How to Make Zucchini Grilled Pizza Recipe

Step 1: Prep the grill and dough

Heat your grill to medium high heat with the lid closed, about 450 to 500°F. Clean the grates with a grill brush, then oil them lightly with a folded oiled paper towel held in tongs.

While the grill heats, bring the pizza dough to room temperature if you have not already. Dust a board with flour or cornmeal, then stretch or roll the dough into a rough 12 to 14 inch oval or circle. Aim for an even thickness so it cooks at the same rate.

Step 2: Season the zucchini

Place the zucchini and yellow squash slices in a bowl. Add 1 tablespoon olive oil, half the salt, black pepper, Italian seasoning, and red pepper flakes if you use them. Toss until every slice looks lightly coated.

If the slices release moisture, pat them dry again with a towel. This step keeps the zucchini from watering down the pizza. Set the bowl aside near the grill.

Step 3: Grill the zucchini

Lay the zucchini and squash slices directly on the hot grill grates in a single layer. Cook 2 to 3 minutes per side until they show grill marks and feel tender but not mushy. Move them to a plate and drizzle with lemon juice if you like a bright finish.

Taste one slice and adjust salt if needed. You want them flavorful on their own, since they act as the star topping. Keep the grill hot for the dough.

Step 4: Grill the first side of the dough

Brush one side of the stretched dough with olive oil. Lay the dough, oiled side down, directly on the hot grill grates. Close the lid and cook 2 to 3 minutes until the bottom sets, shows grill marks, and the top forms bubbles.

Brush the top side with a little oil while it cooks. Use tongs and a spatula or peel to lift and peek under the crust. When it looks golden with some char, slide it off onto a board, grilled side up.

Step 5: Add sauce and toppings

Spread the pizza sauce over the grilled side of the crust, leaving a small border. Stir the minced garlic into the sauce first if you want that extra hit of flavor. Sprinkle the mozzarella and Parmesan evenly over the sauce.

Arrange the grilled zucchini and squash slices over the cheese. Keep the toppings in a single layer so the cheese melts nicely and the crust stays crisp. Drizzle a tiny bit of olive oil over the top.

Step 6: Finish grilling the pizza

Turn the grill to medium or medium low heat so the bottom does not burn. Slide the pizza back onto the grill, uncooked side down. Close the lid and cook 3 to 5 minutes until the cheese melts and the bottom turns golden with light char.

Check the bottom after 2 to 3 minutes and rotate the pizza if one side cooks faster. When the cheese bubbles and the crust feels firm when you lift it with tongs, move the pizza to a cutting board.

Step 7: Add fresh toppings and slice

Scatter torn basil leaves over the hot pizza. Add a light sprinkle of extra Parmesan and a small drizzle of olive oil if you want a glossy finish. Let the pizza rest 2 minutes so the cheese settles.

Slice into wedges or squares and serve hot. Listen for the crunch when you cut through the crust; that sound tells you the grill did its job.

Variations I've Tried

White zucchini grilled pizza: Skip tomato sauce and brush the grilled side of the crust with olive oil and a thin layer of ricotta mixed with garlic and lemon zest. Top with mozzarella, grilled zucchini, and a little goat cheese. Finish with basil and cracked black pepper.
Spicy zucchini and pepper pizza: Add thin strips of red bell pepper and a few sliced jalapeños to the zucchini mix. Use a spicy arrabbiata style sauce and extra red pepper flakes. This version works great for heat lovers who still want plenty of veggies.
Pesto zucchini grilled pizza: Use basil pesto instead of red sauce. Go lighter on the cheese and add cherry tomato halves along with the zucchini. Finish with a squeeze of lemon and extra fresh basil.
Kid friendly zucchini grilled pizza: Dice the grilled zucchini small and tuck it under the cheese so kids see more cheese than green. Use a mild marinara and skip red pepper flakes. Cut the pizza into small squares for easy little hands.

How to Serve Zucchini Grilled Pizza Recipe

Serve this zucchini grilled pizza hot off the grill with a big green salad or a simple tomato cucumber salad. Add a side of fruit like watermelon slices or berries for a fresh contrast. Offer crushed red pepper, extra Parmesan, and fresh basil at the table so everyone can customize their slice. Pair it with sparkling water, lemonade, or iced tea for a relaxed backyard meal.

How to store

Cool leftover slices to room temperature, then place them in an airtight container with parchment between layers and keep in the fridge for up to 3 days.
Freeze slices on a sheet pan until firm, then move them to a freezer bag; store for up to 2 months.
Reheat in a hot skillet over medium heat with a lid until the cheese melts and the bottom crisps again.
You can also reheat in a 400°F oven or toaster oven for 8 to 10 minutes; avoid the microwave if you want to keep the crust crisp.