Why start the oil and spices in a cold pan for this Pepperini recipe?

Starting the oil and spices in a cold pan allows the flavors of the chili flakes, smoked paprika, garlic powder, oregano, and fennel seeds to infuse gradually into the oil as it heats, creating a more aromatic and deeper flavor profile for the zucchini.

How thinly should the zucchini be sliced for Pepperini?

The recipe specifies 'thinly sliced' zucchini, which helps them cook quickly and absorb the spice flavors efficiently, becoming just tender in about 3 minutes.

Can I adjust the spice level in this Pepperini recipe?

Yes, you can adjust the amount of dried chili flakes to suit your preference for heat. For more spice, add a bit more; for less, reduce the quantity or omit them entirely.

How should I store leftover Pepperini?

Leftover Pepperini should be stored in an airtight container in the fridge for up to 5 days. Gently reheat before serving to enjoy its best flavor.

What are some good ways to serve this Pepperini?

This flavorful Pepperini makes an excellent side dish, can be tossed with pasta, added to sandwiches or wraps, or served over grains for a light meal.

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Pepperini
[Vegan]

OA By: Olivia Andrews

Author Bio

Olivia Andrews is the culinary director for meal-kit delivery service Marley Spoon in Australia and... Read More

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Vibrant Pepperini: thinly sliced zucchini cooked with smoked paprika, chili flakes, and fennel seeds, served in a bowl.

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Zucchini

Pepperini [Vegan]

Dairy Free

Move over pepperoni. Although it’s fine to enjoy real pepperoni every now and then, we really don’t need to be feeding our children (or ourselves!) such highly processed meats, so I prefer not to introduce it into the diet in the first place — hence the creation of ‘pepperini’. Made with thin ‘coins’ of deliciously spiced zucchini, pepperini is full of flavour, and a great substitute for pepperoni as a pizza topping. And there’s no warning from the Cancer Council attached.

2 tablespoons extra virgin olive oil
1/2 teaspoon dried chilli flakes
1 1/2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon fennel seeds
1–2 zucchini, thinly sliced

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How to Prepare Pepperini [Vegan]

Add the oil and spices to a cold, large frying pan and place over medium–low heat.
Season with sea salt and freshly ground black pepper. Once the oil is hot, add the zucchini and cook for 3 minutes, stirring regularly, until just tender.
The pepperini is best used fresh but can be stored in an airtight container in the fridge for up to 5 days. Gently reheat for serving.

Notes

Instead of zucchini, you can also make this dish using eggplant (aubergine). Just halve 1 small eggplant lengthways and thinly slice. Add an extra 1 tablespoon oil with the spices, salt and pepper. Cook the eggplant for 6–8 minutes, turning regularly, until tender; you may need to add 2 tablespoons water at a time to speed up the cooking process.