Pepperini
Althought 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 Olivia prefers not to introduce it into the diet in the first place. Made with thin ‘coins’ of deliciously spiced zucchini, pepperini is full of flavour, and a great substitute for pepperoni as a pizza topping.
This recipe is Vegan | Dairy Free | Gluten Free | Nut Free | Egg Free
1/2 serve veg per serve, Healthy Fats, Low Saturated Fats and Low Carb
Ingredients
Makes about 1-2 cups | Serves 4
- 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 (courgettes) thinly sliced
Top Tips before you start
Instead of zucchini, you can also make this dish using eggplant. 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.
Let’s get cooking
- 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.
