Zucchini Pumpkin Paprika Peppercorn
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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.
食材
- 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
廚具
- frying pan
製作步驟
- 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
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