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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 132 kcal
- Protein
- 11 g
- Carbohydrates
- 2 g
- Fat
- 9 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 459 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 20 mg
- Potassium
- 163 mg
- Calcium
- 350 mg
- Iron
- 0.5 mg
- Magnesium
- 23 mg
- Phosphorus
- 219 mg
- Zinc
- 1.0 mg
- Vitamin A
- 89 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.11 mg
- Niacin
- 0.3 mg
- Folate
- 16 mcg
- Water
- 57 g
Sources: USDA FoodData Central
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.
Troubleshooting
Cheese sticks to the pan and won't slide off
Cause: Pan was not truly nonstick or cheese has not cooked long enough to form a crust.
Fix: Increase the heat slightly and wait 1-2 minutes for the cheese to dry out further.
Prevention: Use a high-quality nonstick pan and wait until the cheese is translucent and lacy.
Cultural Context
Frico, a traditional Italian dish, originates from the Friuli-Venezia Giulia region of northeastern Italy. It's essentially a cheese crisp, often made with Parmigiano-Reggiano, and can be served as a standalone snack, a garnish, or an appetizer. Variations include adding herbs, spices, or other ingredients like vegetables to the cheese base.
