This idea of grilled zucchini used as a base for pizza toppings is one of those cooking ideas that swirl around in my head, and sometimes I'm never sure if I thought of it or saw it somewhere else.
I used an over-sized 8-Ball zucchini to make my pizza, but any large zucchini could be used here. You may want to slice it lengthwise if it's a long zucchini. (I wouldn't use the enormous zucchinis that are mostly seeds inside.) In an earlier post I shared the types of sauce, pepperoni, and cheese I use to make South Beach Diet Friendly Flatbread Pizza. I do like the Muir Glen Organic Pizza Sauce I used in that recipe, but this time I didn't want to drive to Whole Foods, so I was pleased to discover that this sauce from my neighborhood grocer also only had 3 grams of sugar per 1/4 cup.
Cut slices of zucchini about 3/4 inch thick, then brush both sides lightly with olive oil.
Then put the topped pizzas back on the grill (or under the broiler) and cook for 7-8 minutes more (or probably less time for broiling.)