Best 2 Zucchini Frico Recipes
Zucchini frico, a traditional dish from Northern Italy, is a delectable combination of crispy zucchini, melted cheese, and a hint of aromatic herbs. Whether you're a seasoned chef or a culinary novice, this delightful recipe is sure to tantalize your taste buds and impress your dinner guests.
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ZUCCHINI FRICO
It may be daunting to imagine, but this dish is really quite simple. All you do is take some good hard cheese, grate it, spread it in a nonstick pan and let it melt until it turns golden. Montasio is traditional, but Parmesan, asiago or a young, not too salty pecorino will all work well, too, so use whatever you have. You can form frico into small individual crackers for neater serving, or you can make one large cracker the size of your pan and break it apart as you devour it. Frico on its own doesn't need much embellishment. All it truly requires is a chilled cocktail or a glass of Italian white wine served alongside. But this one incorporates zucchini. First, I browned thin rounds of zucchini in olive oil, then I topped them with the cheese and let them cook. It took only five minutes, plus another minute or so to let the cheese crisp up after I turned it out of the pan.
Provided by Melissa Clark
Categories quick, appetizer
Time 20m
Yield 4 to 6 hors d'oeuvres servings
Number Of Ingredients 5
Steps:
- Brush a large nonstick skillet with oil and heat over medium-high until hot. Arrange half the zucchini rounds in a single layer, allowing about an inch of space between them. Cook, without moving them, until undersides are dark golden, about 2 minutes. Carefully flip and cook until golden, about 2 minutes more.
- Sprinkle half the cheese evenly over zucchini and into the spaces between it. Cook, without moving, until cheese looks lacy and translucent, and no longer sticks to the pan, about 5 minutes. Tip the skillet and using a spatula, gently help slide the frico in one piece onto a large plate. Sprinkle with torn basil and finish with pepper. Repeat with remaining zucchini and cheese. Break into pieces to serve.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 262 milligrams, Sugar 1 gram
ZUCCHINI FRICO
Steps:
- 1.Brush a large nonstick skillet with oil and heat over medium-high until hot. Arrange half the zucchini rounds in a single layer, allowing about an inch of space between them. Cook, without moving them, until undersides are dark golden, about 2 minutes. Carefully flip and cook until golden, about 2 minutes more. 2.Sprinkle half the cheese evenly over zucchini and into the spaces between it. Cook, without moving, until cheese looks lacy and translucent, and no longer sticks to the pan, about 5 minutes. Tip the skillet and using a spatula, gently help slide the frico in one piece onto a large plate. Sprinkle with torn basil and finish with pepper. Repeat with remaining zucchini and cheese. Break into pieces to serve.
Tips:
- Choose the right zucchini. Look for firm, young zucchini with deep green skin. Avoid zucchini that is bruised or has blemishes.
- Use a sharp grater. This will help you get thin, even slices of zucchini that will cook evenly.
- Don't overcrowd the pan. If you overcrowd the pan, the zucchini will steam rather than fry and you will not get a crispy crust.
- Be patient. It takes a few minutes for the zucchini to brown, so don't be tempted to turn it too soon.
- Serve immediately. Zucchini frico is best served hot and crispy.
Conclusion:
Zucchini frico is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is also a great way to use up leftover zucchini. With its crispy crust and tender interior, zucchini frico is sure to be a hit with your family and friends.
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