This Copycat Carrabba’s Zucchini with garlic aioli dipping sauce is not only a super delicious appetizer idea but it’s also very easy to make. With a handful of simple ingredients you can have a restaurant quality dish ready in no time at all!
With a surplus of zucchini in my garden, I knew that I had to recreate this Carrabba’s appetizer at home. Carrabbas is one of my favorite restaurants to make Copycat Recipes for. This copycat Carrabba’s zucchini frite recipe is so easy and you only need a handful of pantry staple ingredients to make it.
Want even more Carrabba’s inspired recipes? Be sure to also check out this Copycat Carrabba’s Dessert Rosa, Copycat Carrabba’s Mashed Potatoes, and Copycat Carrabba’s Alfredo.
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❤️ Why you’ll love this recipe
- Taste: This recipe is almost identical to the restaurant’s version.
- Ingredients: This recipe uses simple ingredients that you probably already have on hand.
- Zucchini: If you’re a gardener and have had an abudance of zucchini this is a quick and easy way to use up a few.
🥣 Ingredients needed
For the aioli, you will need:
- Garlic: You will need five peeled garlic cloves.
- Mayonnaise: I recommend using Hellman’s or Duke’s mayonnaise for the closest taste to the restaurant.
- Salt and pepper
- Extra virgin olive oil
For the fried zucchini, you will need:
- Zucchini: You’ll need two large zucchinis cut into small pieces (to me they look like sticks).
- All purpose flour, salt, and pepper: The breading for the zucchini.
- Milk: To help get the breading to stick.
- Salt and pepper
- Oil for frying
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
🔪 Equipment needed
You will need a baking tray and parchment paper or a silicone baking mat. You will also need a frying pan and two medium or large bowls.
⏲️ Recipe instructions (step by step guide)
Roast your garlic and set it aside to cool (additional instructions on how to roast the garlic are in the recipe card below or use your preferred garlic roasting method). Add the mashed garlic to a bowl with the mayonnaise, lemon juice, and vinegar. Add salt and pepper. Whisk until well combined (image 1).
Preheat your oven to 200℉ and line a baking sheet with parchment paper or a silicone baking mat. Trim your zucchini into thin slices (about ½ inch sticks). In a medium bowl place all of your zucchini sticks into the milk (image 2).
In a separate bowl combine the all purpose flour, salt, and pepper (image 3).
Heat a large frying pan of cooking oil. Move a few of the zucchini at a time from the milk into the flour mixture (image 4). Coat them well then fry in the oil until golden brown. I recommend doing small batches to ensure everything cooks evenly.
Once the zucchini are golden brown let them dry on paper towels (image 5). Once the entire batch is done move them to the baking tray lined with parchment paper and bake for 5 additional minutes (image 6). This will help them crisp up.
👩🏻🍳 Tips
- Be sure to use parchment paper and not wax paper.
- Be sure to use plenty of oil while frying. I used about 2 inches of oil in a deep frying pan.
🥡 How to store leftovers
Store any leftovers in an airtight container in your refrigerator. I recommend re-heating in your oven or air fryer for the best results. Zucchini will be good for up to three days after making.
Other copycat Carrabba’s recipes you may like:
If you tried this Copycat Carrabba’s Zucchini recipe or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Copycat Carrabba’s Zucchini
Equipment
- Baking tray
- Parchment paper or silicone baking mat
- Large frying pan
- 2 Medium bowls
Ingredients
Roasted Garlic Aioli
- 5 cloves garlic peeled
- 1 cup mayonnaise I recommend Hellman's or Duke's
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- salt and pepper to taste (I used a pinch of each)
- extra virgin olive oil
Fried Zucchini
- 2 large zucchinis
- ½ cup milk
- 1 cup all purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- oil for frying
Instructions
To roast the garlic
- Begin by preheating your oven to 375℉ and lining a baking sheet with parchment paper (not wax paper) or a silicon mat.
- Place your five cloves of peeled garlic on the baking sheet and drizzle a little bit of extra virgin olive oil over them. Bake for 20 to 25 minutes or until the cloves are tender and golden colored.5 cloves garlic, extra virgin olive oil
- Mash them with a fork and set aside.
For the garlic aioli
- Add the mashed garlic to a bowl with the mayonnaise, lemon juice, and vinegar. Add salt and pepper. Whisk until well combined.1 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon balsamic vinegar, salt and pepper, 5 cloves garlic
For the fried zucchini
- Preheat your oven to 200℉ and line a baking sheet with parchment paper or a silicone baking mat.
- Trim your zucchini into thin slices (about ½ inch sticks).2 large zucchinis
- In a medium bowl place all of your zucchini sticks into the milk.½ cup milk
- In a separate bowl combine the all purpose flour, salt, and pepper.1 cup all purpose flour, ½ teaspoon salt, ¼ teaspoon black pepper
- Heat a large frying pan of cooking oil on high.oil for frying
- Move a few of the zucchini at a time from the milk into the flour mixture. Coat them well then fry in the oil until golden brown (about 2-3 minutes). I recommend doing small batches to ensure everything cooks evenly.
- Once the zucchini are golden brown let them dry on paper towels. Once the entire batch is done move them to the baking tray lined with parchment paper and bake for 5 additional minutes. This will help them crisp up.
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