Copycat Carrabba's Zucchini

5 from 3 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: Italian

Servings: servings

Calories: 214kcal

Author: Audrey Wood

Cost: $10

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.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

You can add more or less salt and pepper to taste. If you love garlic, you can add additional cloves to the aioli.

Nutrition