Equipment
Ingredients
Main
- 5 ml olive oil, for brushing
- 1 zucchini, sliced into 6mm rounds
- 115 g parmesan, grated medium-fine
- 2 g basil, torn
- 1 g black pepper
Nutrition (per serving)
Method
Brush the surface of a large nonstick skillet with olive oil.
Heat the skillet over medium-high heat (approximately 200°C/400°F) until hot.
Place half of the zucchini rounds in the skillet in a single layer with 2.5cm (1 inch) of space between them.
Cook the zucchini without moving them for 2 minutes until the bottoms are dark golden brown.
Flip the rounds and cook for 2 more minutes until the second side is golden.
Sprinkle half of the parmesan cheese evenly over the zucchini and into the open spaces in the pan.
Cook for 5 minutes without moving until the cheese becomes lacy, translucent, and releases easily from the pan.
Slide the frico in one piece onto a large plate using a spatula.
Top with torn basil and black pepper, then repeat the process for the second batch.
Break the cooled frico into individual pieces before serving.
Chef's Notes
- Ensure your skillet is truly nonstick. A well-seasoned cast iron or a high-quality nonstick pan is crucial for easy release of the frico.
- Don't overcrowd the pan. Giving the zucchini and cheese ample space allows for even cooking and crisping, preventing steaming.
- Watch the cheese carefully in step 7. It can go from perfectly lacy to burnt very quickly. The goal is a translucent, golden-brown crisp.
- Allow the frico to cool completely before breaking it apart. This ensures clean breaks and a crisp texture, rather than a chewy one.
Storage
Refrigerator: 24 hours — Texture will soften significantly in storage.
Reheating: Reheat in a dry nonstick skillet over medium heat until cheese is crisp again.
