Grilled Zucchini Pesto Flatbread

Highlighted under: Holistic Healthy Cooking

Ever find yourself staring at a pile of zucchini and wonder what to do with it? That was me one sunny afternoon, looking for a light and quick dish. I decided to make a grilled zucchini pesto flatbread, inspired by the fresh flavors of summer. My partner took a bite and said it felt like a mini-vacation on a plate, which was the best compliment I could ask for. Plus, we had a lot of fun creating it together in the kitchen.

Created by

The Tastycrafter Team

Last updated on 2026-05-21T23:53:19.462Z

What I Love About This

You can use store-bought pesto if you're in a rush
The grill gives the zucchini a nice smoky touch
It comes together faster than you think

What to Know Before Making Grilled Zucchini Pesto Flatbread

Grilling zucchini can feel a little intimidating at first, but don’t sweat it. Just make sure your grill is good and hot before you toss the slices on. You’re looking for those nice grill marks; they add a bit of a rustic feel. If you’ve got an indoor grill pan, that can work just as well if you can’t grill outside.

And don’t forget, zucchini holds a lot of water, so salting it beforehand can help remove some of that moisture. This makes for a better char and avoids any sogginess in your flatbread. I sometimes skip this step if I’m short on time, but it’s worth the extra few minutes.

Ingredients

Gather your ingredients before starting for the best flow.

For the flatbread

2 large zucchinis
1 tablespoon olive oil (like California Olive Ranch)
Salt and pepper to taste
4 pieces of flatbread (store-bought or homemade)
1 cup pesto (store-bought or homemade)
1 cup shredded mozzarella cheese

Feel free to add any extra toppings you love!

Instructions

Preheat your grill to medium-high heat.

Prepare the Zucchini

Slice the zucchinis into rounds, about half an inch thick. In a bowl, toss them with olive oil, salt, and pepper. I like to be generous with the oil since it helps prevent sticking on the grill.

Grill the Zucchini

Place the zucchini slices directly on the grill. They usually need about 3-4 minutes per side, but keep an eye on them since they can burn quickly. You want them lightly charred and tender, so don’t walk away!

Prepare the Flatbread

Once the zucchini is done, it’s time to assemble. Lay the flatbread on a baking sheet. Spread a good layer of pesto over each piece, then top with the grilled zucchini slices and a sprinkle of mozzarella.

Grill the Flatbread

Place the assembled flatbreads on the grill for about 5-7 minutes. You want the cheese melted and bubbly, but keep the heat gentle so the bread doesn't burn. I usually check after 4 minutes, just in case.

Serve and Enjoy

Carefully remove the flatbreads from the grill and let them cool for a minute. Slice, serve, and enjoy the fresh flavors. Honestly, if you want to be extra fancy, you can drizzle a little balsamic reduction on top!

Let your taste buds take over! Pair with a salad or serve on its own.

Pro Tips

If you have any other veggies lying around, throw them on the grill too; cherry tomatoes are great
Feel free to add some protein like grilled chicken or chickpeas for a heartier meal
To avoid soggy flatbread, let the zucchini drain on paper towels for a bit after grilling

How to Store Grilled Zucchini Pesto Flatbread

Leftovers can be tricky, but they are manageable. You can store the flatbreads wrapped in foil or in an airtight container in the fridge. They’ll keep for about 2-3 days. Reheating them in the oven or a toaster oven can help keep the bread crispy, rather than using the microwave which can make them a bit chewy.

Ways to Switch It Up

If you're not a big fan of zucchini, other veggies work well too. Eggplant or bell peppers could be fun substitutes, and they'll still give you a nice grilled flavor. You can even mix different kinds of cheese, like feta or goat cheese, to change things up a bit.

I sometimes like to add a drizzle of olive oil and a sprinkle of fresh herbs like basil or oregano before serving. It adds a little freshness that complements the grilled zucchini and pesto nicely. And don’t hesitate to throw on some chili flakes if you like it spicy!