Summer Squash Pizza

Summer Squash Pizza Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
You can use all zucchini or yellow squash for this grilled pizza. Serve one slice as an appetizer or two with a salad for a simple supper.


8 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 165
Caloriesfromfat 33 %
Fat 6.1 g
Satfat 1.5 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 5.6 g
Carbohydrate 23.5 g
Fiber 1.5 g
Cholesterol 4 mg
Iron 1.6 mg
Sodium 225 mg
Calcium 92 mg


1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
Cooking spray
1 (12-inch) packaged pizza crust (such as Mama Mary's)
2 plum tomatoes, cut into (1/8-inch-thick) slices
1/4 cup (1 ounce) finely grated pecorino Romano cheese
2 tablespoons thinly sliced fresh basil
1/2 teaspoon finely chopped fresh oregano


1. Prepare grill.

2. Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender.

3. Reduce grill temperature to medium.

4. Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano.

Katherine Cobbs,

Cooking Light

July 2008
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