Instructions: Heat a dry, 7 inch, non-stick omelet or saute pan over medium heat. Using 1 tablespoon shredded Parmesan per tuile, sprinkle it in an open, lacy and one-layer pattern on bottom of the pan. Watch carefully. First the cheese shreds will foam up slightly and then one by one they will change from transparent to opaque. When 80 percent are opaque, which takes about 1 minute, carefully peel up an edge by hand and flip it over to cook for an additional 20 seconds or so.

Place on a rack to cool. Wipe pan clean, and repeat, making 3 or 4 tuiles. The drier the Parmesan the better; dont use grated.

Cut zucchini in half crosswise, then julienne into thick matchstick shapes, about 1/4 inch thick. Make salted ice water with 4 cups water, 10-12 ice cubes and 1 tablespoon salt. Soak zucchini in water for 5 minutes. Drain, making sure zucchini is absolutely dry. Set aside.

Cut slices bacon into small squares. Its easier if you partially freeze the bacon and use a very sharp knife. Heat tablespoons virgin olive oil in a 10 inch pan; add onion and bacon, browning both. Add zucchini, 1/2 teaspoon salt and pepper. Cook quickly to al dente, about 1 minute. Sprinkle a tablespoon Parmesan over top and shake. Pour into serving bowl. For presentation, arrange tuiles on top like little sails, then break them up and toss with zucchini to eat. Serve warm.

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