We sprinkle cheese on vegetables all the time. Why not mix it up and make the vegetable the sprinkled and the cheese the feature. That's just what this Zucchini Frico recipe, courtesy of The New York Times, calls for and we are excited to try it.

Why there is no cult devoted to crunchy fried cheese is beyond me. It’s as rich as bacon or pork belly, as crisp as chicken wings and as tempting as a foie gras doughnut.

But whatever the reason, it’s not something I’ve been seeing on trendy restaurant menus.

Get the recipe here

Photo by Andrew Scrivani for The New York Times