This Zucchini Pizza with Pesto is a simple, delicious summer meal using fresh garden ribboned zucchini.

Zucchini Pizza

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Glamping is a newer term for glitzy and glamorous camping, which for our family happened last week in our VW pop-up Westfalia on the Oregon coast. But first, it all started in our backyard when we tried out our new Camp Chef oven (from Costco), making a Zucchini Pizza with Pesto. Yum!

Part of vacationing together is the food that we eat. At least for me, camp food brings back great memories –Chili, tacos, and spaghetti were our top 3 dinners.

Zucchini Pizza

Times have changed now, and with “glamping”–which I believe was termed by Sunset Magazine–we’ve made it a little easier for cooking.

With our new red oven, I baked a few frozen cheese pizzas, but “glamped” them up a bit by adding fresh pesto and ribboned zucchini from our garden. We have tons of zucchini coming on right now!

Zucchini Pizza

Popped into our new Camp Chef oven.

Zucchini Pizza

Then we topped the pizza with fresh garden tomatoes! A little sea salt and pepper and – Wah-Lah! A delicious gourmet meal to get us in the camping (glamping) spirit!

Zucchini Pizza

There are more delicious recipes to come, like roasted veggies and tri-tip steak, a summer squash casserole, and easy brownies and cinnamon rolls. These are all recipes that baked nicely in a 9×13 pan which fit perfectly in the new oven.

I can’t wait to share what our experience was like (or, did you follow our trip on Instagram?), but for now–a quick, easy summer meal–stock up on frozen cheese pizzas and “glamp them up” with your choice of garden veggies!

You won’t be disappointed!

What is your favorite way to make pizza in the summertime?

Zucchini Pizza
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Get the Recipe:

Zucchini Pizza

Use fresh garden zucchini and tomatoes + a quality frozen cheese pizza. You can also add additional cheese, if needed. This can also be grilled on a barbecue!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 -3
Print Recipe Pin Recipe


  • 1 quality frozen cheese pizza
  • Cheese, optional
  • 1/4 – 1/2 cup pesto, I use DeLallo or Costco’s
  • 1 small yellow or green zucchini, ribboned
  • Garden tomatoes


  • Ribbon zucchini with a potato peeler; set aside.
  • Preheat the oven to 400 degrees. On a frozen cheese pizza, spread the pesto (extra cheese if desired),  and place the zucchini ribbons on top.
  • Bake the pizza, accordording to package directions.
  • Garnish with fresh garden tomatoes; serve!
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