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Zuccheroni: Zucchini & Vegan Pepperoni

by:
September  7, 2015
5
5 Ratings
Photo by I'll Do The Dishes Later
  • Makes Enough for two pizzas
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

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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
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!
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4 Reviews

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Tayloriis July 23, 2020
Wow these were amazing!! I used them on a homemade pizza and the flavor profile was perfect. I even didn’t have mustard powder so I used stone ground. I was also missing fennel seeds and even with all that those missing it tasted so so good. Thank you for the recipe!!!
Tayloriis July 23, 2020
Wow these were amazing!! I used them on a homemade pizza and the flavor profile was perfect. I even didn’t have mustard powers so I used stone ground. I was also missing fennel seeds and even with all that these tasted so so good. Thank you for the recipe!!!
mimolette March 30, 2020
My daughter has been a vegetarian for 5 years. She thought the flavor of the zucchini was just like pepperoni. Couldn't tell from the recipe whether it was supposed to be eaten raw or cooked, but we used instead of pepperoni on a deep dish pizza.
Lisa January 4, 2020
Shocked this doesn’t have tons of rave reviews! Made a batch to have on sourdough pizza and my taste buds were totally fooled. I used zucchini shreds to sop up the leftover flavored oil, and then used that as the base of another pizza (in place of tomato sauce), and it was one of the best things I’ve made.

I didn’t have liquid smoke, so I used smoked Maldon sea salt in place of regular salt. Not sure how much difference it made, but it was utterly delicious. Will make this again and again. Thanks for posting it!