Fennel

Zuccheroni - VeganĀ Pepperoni

September  7, 2015
Photo by I'll Do The Dishes Later
Author Notes

Vegan pepperoni made from zucchini "cured" in oil and spices - perfect on a pizza or with an antipasto platter. It really tastes like pepperoni! —I'll Do The Dishes Later

  • Makes enough for two pizzas
Ingredients
  • 1 Zucchini
  • 1/2 teaspoon Sweet Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Dry Mustard
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 1/2 teaspoon Fennel Seeds
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Liquid Smoke
  • 3 tablespoons Olive Oil
In This Recipe
Directions
  1. Slice zucchini into very thin disks using a mandolin or a sharp knife.
  2. Lightly crush fennel seeds with the back of a spoon or a mortar and pestle
  3. In a small bowl, combine all seasonings, liquid smoke, and olive oil Mix well.
  4. In a larger bowl, toss the zucchini slices in the oil and spice mixture. Be sure to coat both sides of each slice as evenly as possible.
  5. Lay slices in a single layer on a plate or tray, and put in refrigerator to "cure" for two hours
  6. Remove slices and arrange for serving, or use to top a pizza. Enjoy!

See Reviews

See what other Food52ers are saying.

Review