No ingredient is free from my pepperoni reign of terror. At least that’s what Aki will tell you. Recently we explored hasselbacking zucchini with pepperoni. The process was slow. The pepperoni to zucchini ratio is high. Aki informed me there are more calories in one zucchini-pepperoni than there are in two large pepperoni pizzas. She may be exaggerating. We will roast the zucchini in a 400°F oven to allow the pepperoni to brown, crisp, and flavor the zucchini. An alternative method would be to sauté the pepperoni, then remove the slices from a pan and sauté the zucchini in the pepperoni fat. Both ingredients can then be combined on a platter. Or, just lay slices of pepperoni on the zucchini and roast them together as we did with our Brussels sprouts. Ideas in Food: Great Recipes and Why They Work. Maximum Flavor: Recipes That Will Change the Way You Cook.
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