Yellow Squash Mock Pepperoni can be served as an appetizer with Marinara sauce or even topped on a pizza or salad. Vegetarian and Gluten Free.
This recipe was inspired by my love for pepperoni pizza years ago before becoming vegetarian. I knew if I experimented enough I could come up with something that tasted pretty close.
This Yellow Squash Mock Pepperoni has all of the flavor of pepperoni in a little round slice of squash.
And of course you know I’ve already tried it on a pizza and it was awesome. I’ll share that recipe soon.
But I also decided if I didn’t want quite that many carbs all at once that these would be great dipped in Pizza or Marinara sauce served as an appetizer.
You could even have them for dinner with a salad. That’s the way I think I served them that night.
This was only the squash and two other ingredients not counting the spices. I’m pretty sure it was the fennel seed that really gave these the authentic pepperoni flavor I was going for.
When I first decided to try this I wasn’t holding out high expectations for these. Try these yourself even if you’re not vegetarian and let me know if you think they taste just like a pepperoni.
You just want to slice your squash kind of on the thin side and then you’re going to dip it in egg and the bread crumb spice mix. Then just bake and you got some veggie pepperoni. It’s that simple.
It really was easy to prepare and came together pretty quickly. I like things a little on the spicy side but you could use a little less red chili pepper flakes if you don’t like spicy.
So if you’re looking for a new way to prepare all those summer squash you get from the garden, I think you will find these Yellow Squash Mock Pepperoni a nice addition to your mix.
- 1 medium yellow squash thinly sliced
- 3/4 cup gluten free panko bread crumbs
- 1 tsp. each red chili pepper flakes garlic powder, paprika, mustard seed, fennel seed
- 2 eggs
Preheat oven 375 degrees
Thinly slice the yellow squash and set aside.
In medium mixing bowl combine bread crumbs and spices.
Beat eggs in a separate bowl.
Dip squash in eggs, then in bread crumb mixture and place on large baking sheet.
Bake 20 minutes turning once.
You can add a little less red chili pepper flakes if you don't like too spicy.
After cooked you can top them with Monterey jack, mozzarella, or parmesan cheese and melt in oven.
Serve with warm pizza or marinara sauce.