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Zucchini Frico

Prep Time 5 mins
Cook Time 5 mins
Course Appetizer, condiment, Snack
Cuisine American

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