Recipe by Melissa Clark NYT Cooking 


Emily, who worked here as our CSA manager a few years back, now lives in Italy.  When I went to visit her Frico was one of the first things she got for me.  


Olive Oil, for brushing

1 medium Zucchini, sliced into 1/4” rounds

4 oz 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 cheer 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 Rico in one piece onto a large plate.  Sprinkle with torn basil and finish with pepper.