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Ingredients
- 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
Method
- 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.
