Take-out Tuesday, Zucchini Frico

the Painted Apron

7 years ago

This is a fun little appetizer that goes together in mere minutes

Quite a tasty, lo-carb bite, perfect for a little happy hour nibble

Snapper season was in full swing last weekend and I spent a lot of time on the porch watching the fishing boats dot the Gulf of Mexico while my fishermen pursued their fish

The last thing I wanted to do was to spend time in the kitchen, but if they were going to catch dinner, the least I could do was to make a little appetizer for noshing while they grilled their catch

I grated the zucchini several days before and stashed it in the fridge, so it was quick work to pile it on a pan with cheese for a fast and tasty nibble

Cheese, zucchini, then more cheese

Add some red pepper flakes if you want some heat

5 minutes in the oven and, voilà, a tasty app fancy enough for a party, but easy enough to serve any time

Lo-carb and full of vegetables, it’s a delightful bite

During baking the cheese undergoes a magical transformation, and melts into a lovely crisp

Zucchini Frico

Course Appetizer, condiment, Snack

Cuisine American

Keyword appetizer, cheese and zucchini cracker, Frico, low carb snack, zucchini, zucchini frico

Prep Time 5

Cook Time 5

Ingredients

zucchini squash washed
salt
Parmesan or sharp cheddar cheese grated
red pepper optional

Instructions

Grate zucchini with a cheese grater or food processor. Spread out onto a double layer of paper towels. Sprinkle with salt. Let sit at least 15 minutes to draw out moisture. Pat dry and then wrap zucchini in dry towels and squeeze to remove as much moisture as possible. May be done 1-3 days in advance and stored in paper towels in a ziplock bag in refrigerator.
On a greased sheet pan or parchment lined, place a small pile of cheese, about 1 inch in diameter. Top with grated zucchini and then more cheese, using a ratio of half zucchini : half cheese. Sprinkle with a touch of red pepper if desired.
Bake at 400 degrees until cheese has melted and started crisp. Let cool on pan 1-2 minutes to set up. Remove to paper towel to drain and then serve immediately

Notes

I made these 2 ways, all Parmesan and then half Parmesan, half cheddar. Both were good but cheddar has more fat so releases more oil. I preferred the drier Parmesan.