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
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m fazi
[email protected]This zucchini frico was a great way to use up some of my extra zucchini. It was easy to make and turned out delicious!
Usman Brohi
[email protected]Love this recipe! The zucchini frico is always a hit with my family and friends. It's a great way to use up extra zucchini and it's always delicious.
Sufiyan Kaalo
[email protected]This recipe was easy to follow and the zucchini frico turned out delicious! I used a combination of zucchini and yellow squash and it was a great way to use up some of my garden vegetables.
Monir RAHMAN
[email protected]I made this for dinner last night and my family loved it! The zucchini frico was crispy and flavorful, and the cheese was melted and gooey. It was a nice change from our usual dinner routine and I'll definitely be making it again.
Hannah Mcswan
[email protected]This was my first time making zucchini frico and it turned out great! I was a little worried that it would be too greasy, but it wasn't at all. The zucchini was crispy and the cheese was melted and gooey. I served it with a side of marinara sauce and
Kelvin Mutinda
[email protected]I'm always looking for new ways to cook zucchini, and this recipe definitely fits the bill. The frico was crispy and flavorful, and the zucchini was cooked perfectly. I loved the addition of the Parmesan cheese, which gave it a nice salty flavor. I'l
Sbusiso Awesome
[email protected]This zucchini frico is a delicious and easy way to use up all those extra zucchinis from my garden. I followed the recipe exactly and it turned out perfect! The zucchini was crispy and flavorful, and the cheese was melted and gooey. I served it with