Grilled Zucchini & Pesto Pizza Recipe
Grilled Zucchini & Pesto Pizza Recipe photo by Taste of Home
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Grilled Zucchini & Pesto Pizza Recipe

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In the great outdoors, we surprise our campmates because they don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point. —Jessee Arriaga, Reno, Nevada
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 4 naan flatbreads
  • 1/2 cup prepared pesto
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 medium zucchini, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/4 pound thinly sliced hard salami, chopped
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/4 cup grated Romano cheese

Nutritional Facts

2 pieces : 391 calories, 24g fat (9g saturated fat), 51mg cholesterol, 1276mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 20g protein.


  1. Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella, 1/3 cup zucchini, 1/4 cup onion and one-quarter of the salami.
  2. Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust.
  3. Remove from heat. Top each naan with basil and Romano; cut into thirds. Yield: 6 servings.
Originally published as Grilled Zucchini & Pesto Pizza in Taste of Home June/July 2016, p44

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Rachel9732 User ID: 2020599 254316
Reviewed Sep. 19, 2016

"Delicious! Everyone in the family loves this!"

rwippel User ID: 4262008 249044
Reviewed Jun. 4, 2016

"This recipe is so good, I've made it twice in a week already! The second time I made it, it started raining outside. So I preheated the oven to 350 with a pizza stone. Then, I threw the pizzas on the heated stone. Since I have a gas grill, the taste out of the oven was identical to to the grill because the stone provided the crispy naan. I was a little worried how the raw red onions would taste on the pizza, but just the 5 minute cooking time soften them to perfection!"

HomeChefColleen User ID: 7305751 248598
Reviewed May. 25, 2016

"This recipe is delicious! I took some liberties though: couldn't find zucchini (I know! What supermarket doesn't have zucchini?) so I used broccoli; I added tomatoes; didn't use salami because I'm vegetarian; and I used Monterey Jack cheese instead of mozzarella. But I love this! Definitely making these again!"

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