Ingredients: \t 3 large zucchini \t 1-14 ounce can tomato sauce, low sodium \t 3 ounces of cheese of choice or vegan cheese \t1 pint grape tomatoes \tFresh basil \t Salt and pepper \tCooking spray Balsamic Dressing: \t 1/4 cup extra virgin olive oil \t 2 tablespoons maple syrup \t 2 tablespoons balsamic vinegar \t 1 tablespoon soy sauce (Bragg liquid aminos) \t2 garlic cloves, minced \t 4 oz turkey pepperoni *optional Directions: \t Make balsamic dressing. Mix syrup, soy sauce, vinegar and garlic. You wont use this all, and can be used later during the week. \t Slice each zucchini lengthwise into thick 4 slices. Preheat grill to 500 degrees F and spray with cooking spray or oil the way you usually do. \tPlace zucchini, close the lid and grill for 2 minutes. Transfer to a platter flipping so the grilled side is up. Keep BBQ closed. \tNow make “pizza” by spreading tomato sauce then topping with basil, cheese the rest of your toppings. \tTransfer back on the grill, close the lid and grill for 3-4 minutes. Transfer on a platter and drizzle with balsamic dressing. Serve hot or \tcold, both are OMG good! Serves 6.