Zucchini Pumpkin Paprika Peppercorn
This recipe is AI-generated. Adjust based on your actual situation.
Coat sliced zucchini and pumpkin in olive oil blended with crushed black peppercorns, paprika, onion powder, garlic powder, italian seasoning, and salt for deep savory infusion. Pan-fry over medium-high heat to develop smoky char on exteriors while keeping interiors tender-crisp, deglazing with vinegar for bright lift and drizzling honey to caramelize edges into glossy finish.
Ingredients
- zucchini90 g (≈ ½ piece)
- pumpkin90 g (≈ ½ piece)
- paprika1 teaspoon
- black peppercorns¾ teaspoon
- olive oil2 tablespoon
- onion powder⅓ teaspoon
- garlic powder⅓ teaspoon
- italian seasoning⅓ teaspoon
- salt⅓ teaspoon
- vinegar1⅓ tablespoon
- honey⅓ tablespoon
Cookware
- frying pan
Steps
- 1slice zucchini and pumpkin into 1/4-inch thick rounds
- 2crush black peppercorns, then blend crushed black peppercorns, paprika, onion powder, garlic powder, italian seasoning, salt, and olive oil in a bowl; coat sliced zucchini and pumpkin thoroughly with the mixture
- 3heat olive oil in frying pan over medium-high heat 45 sec, add coated sliced zucchini and pumpkin in a single layer
- 4pan-fry coated sliced zucchini and pumpkin over medium-high heat 4 min, flipping once to develop smoky char on exteriors while keeping interiors tender-crisp
- 5deglaze frying pan with vinegar 30 sec, scraping up browned bits
- 6drizzle honey over pan-fried coated sliced zucchini and pumpkin 45 sec to caramelize edges into glossy finish, toss to combine, and serve
Turn your ingredients into meal ideas
Free download — cook with what you already have
