Zucchini Frico Recipes

ZUCCHINI FRICO

Steps:

• 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.

SHRIMP AND AVOCADO SALAD WITH FRICO CHIPS

Steps:

• For the frico chips: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• Line a baking sheet with a silicon mat. Place eight 1-tablespoon mounds of cheese on the mat and gently tap down until flat. Bake until golden and bubbly, 8 to 10 minutes. Let the frico chips cool until firm, about 5 minutes.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• For the zucchini: Using a pastry brush, brush the zucchini halves with the oil and season with the salt. Grill until tender, 4 to 5 minutes each side. When cool enough to handle, cut the zucchini into 1/2-inch cubes.
• For the shrimp: In a medium bowl, mix together the oil, soy sauce, garlic, zest, parsley, chives, salt and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes. Grill until pink and cooked through, 2 to 3 minutes each side. Chop into 1/2-inch pieces.
• For the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt and pepper until smooth.
• In a medium bowl, combine the zucchini, shrimp, dressing and avocado. Gently toss until all the ingredients are coated.
• Using a slotted spoon, spoon the salad into 8 small ramekins. Garnish with frico chips and serve.

BAKED ZUCCHINI FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
• Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.
• Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.

ZUCCHINI FRICO

Steps:

• 1.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. 2.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.

ZUCCHINI FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut zucchini into fries and set aside.
• In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
• Whisk eggs in a shallow bowl or dish.
• Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
• Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!