I hate zucchini. There, I said it. Everyone in my family loves it. My wife grows it. Everyone wants it. Blech. Yet I cook for others, not myself. It's what I am, it's what I do. So this recipe from the NYT just might have to go into the rotation. Except one daughter hates fat and my wife must avoid it. What is a man to do. Here is a nice video about the recipe by the author, Melissa Clark
Now, for the direct cut and paste (please don't sue me Grey Lady, I linked twice)
- Olive oil, for brushing
- 1 medium Romanesco zucchini, sliced into 1/4-inch rounds
- 4 ounces Parmesan, grated medium-fine (about 1 cup)
- Fresh basil leaves
- Cracked black pepper.
- 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.