Rating: 5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Katherine Cobbs
Recipe by Cooking Light July 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
8 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

  • Reduce grill temperature to medium.

  • 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.

Nutrition Facts

165 calories; calories from fat 33%; fat 6.1g; saturated fat 1.5g; mono fat 0.7g; poly fat 0.1g; protein 5.6g; carbohydrates 23.5g; fiber 1.5g; cholesterol 4mg; iron 1.6mg; sodium 225mg; calcium 92mg.
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