Zuccheroni – Vegan Pepperoni
Submitted by Lucia Freeman
About the cook: Coming from a large Italian family, I've always loved cooking and the community it creates. I started experimenting with original recipes after a few years of unsuccessful blogging just to shake things up. This recipe was created for a family member who was giving vegetarianism a try. While that didn't last, everyone was blown away by how close to the original it tasted!
About the dish: This started as a wild experiment for a family member who was trying to become a vegetarian. Made from thinly sliced zucchini "cured" in olive oil and spices, it can be served cold as antipasto, or baked onto a pizza.
National Origin: American
Estimated Time: Over 2 Hours
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
Slice zucchini into very thin disks using a mandolin or a sharp knife.
Lightly crush fennel seeds with the back of a spoon or a mortar and pestle.
In a small bowl, combine all seasonings, liquid smoke, and olive oil. Mix well.
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.
Lay slices in a single layer on a plate or tray, and put in refrigerator to “cure” for two hours
Remove slices and arrange for serving, or use to top a pizza. Enjoy!