Grilled Zucchini Pizza


Have you ever heard that old joke that people have to keep their cars locked in the summer, otherwise they’ll find the back seat full of zucchini? There is so much zucchini right now, it is hard to keep up, so I am still working on new ways to use it. For this recipe, I took a version of the grated zucchini ricotta mixture that I made for my Zucchini Fritters and turned that into a topping for a grilled pizza — it makes a great lunch or light dinner!

Serves 4.

Pizza dough, prepared or your own recipe — enough for two 12″ pizzas

2 to 3 medium zucchini

4 tablespoons ricotta cheese

4 tablespoons Parmesan cheese, finely grated

1 garlic clove, minced

1 teaspoon lemon zest

1 teaspoon lemon juice

1/2 teaspoon grated nutmeg (or to taste)

1/2 cup Manchego cheese, roughly grated or shaved (you can also use Parmesan)

Salt and pepper

Olive oil

1. First, take the pizza dough and press or roll it out into 4 rectangles about 4 inches wide and 9 inches long, then pinch the edges of the dough to form a decorative edging for the crusts. Put the crusts on a baking sheet lined with parchment paper and pop them into a freezer while you make the topping (this helps the crust firm up so it’s easier to handle on the grill).

2. Grate one of the zucchini and squeeze it in a clean dishtowel to remove the excess water. Mix the grated zucchini with the ricotta, grated Parmesan, garlic, lemon zest and juice, and nutmeg, then add salt and pepper to taste. Using a vegetable peeler or a mandoline, slice the other two zucchini lengthwise into long thin strips so that you have a pretty edge of green running down each side of the slice.

3. Pull the prepared crusts out of the freezer. Divide the ricotta mixture evenly over each crust, spreading out with a spoon, then place the zucchini slices horizontally across the width of each crust, allowing them to overlap slightly (this is called shingling, just like you would on the roof of a house). Brush the tops of each pizza with olive oil all the way to the edges, then sprinkle lightly with salt and pepper and top with the grated Manchego.

4. Place the pizzas on a preheated grill and watch them carefully to make sure that the bottoms don’t get too burned (they’ll get a little toasty, but that’s all good), maybe about 5 minutes, depending on how hot your grill is. If you want the top to be a little more brown, place them under the broiler for about a minute just before serving.

Have a back seat full of zucchini? Here are some more great recipes!

Ratatouille Salad with Tomato Water Vinaigrette

Raw Zucchini Salad

Zucchini Fritters

#summer #barbecue #recipes #cooking #CarlaHall #vegetarian #picnic #pizza #maindish


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