Carrabba's Zucchini Fritte Recipe

Carrabba's Zucchini Fritte Recipe

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Carrabbas Italian Grill Copycat Recipes: Zucchini Fritte and Garlic

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Carrabba’s Zucchini Fritte Recipe

If you’re looking for an Italian-inspired dish that can be whipped up in no time for a delicious dinner or side dish, look no further than Carrabba’s zucchini fritte. This classic side dish is filled with garlicky goodness and features slices of zucchini covered in a crispy batter and deep fried to golden perfection. Enjoy this delectable yet simple treat with a sprinkle of Parmesan cheese or your favorite dipping sauce.


This Carrabba’s zucchini fritte recipe is a savory side dish or appetizer with a crispy coating and lightly golden, zesty Italian flavor. The key ingredients are zucchini, flour, garlic, Italian seasoning, salt, black pepper, Parmesan cheese, and olive oil. The zucchini is cut into slices and then battered and fried until golden and crispy on the outside. It’s cooked in just a few minutes and the perfect dish to serve for entertaining.

For a twist, you can substitute gluten-free flour or chickpea flour for the white flour, or omit the Parmesan cheese for a vegan-friendly version. This garlicky appetizer also tastes delicious served with a side of marinara or pesto. Whatever variation you choose, this mouthwatering dish is sure to be a hit!


  • 3 small zucchini
  • 3/4 cup all-purpose flour
  • 2 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup Parmesan cheese, freshly grated
  • 2 tablespoons olive oil
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  1. Heat oil in a large skillet over medium heat.
  2. While the oil is heating, prepare the zucchini by slicing into 1/4-inch-thick slices.
  3. In a medium-size bowl, mix together the flour, garlic, Italian seasoning, salt, black pepper, and Parmesan cheese.
  4. Dredge the slices of zucchini in the flour mixture, coating all sides.
  5. Carefully add them to the hot oil and fry for 2-3 minutes per side, until golden and crispy.
  6. Remove from heat and serve immediately.

Nutritional Information

  • Calories: 173
  • Total fat: 12g
  • Cholesterol: 4mg
  • Sodium: 513mg
  • Carbohydrates: 10g
  • Fiber: 1g
  • Sugar: 2g
  • Protein: 5g

Cooking Time & Servings

  • Cooking Time: 8-10 minutes
  • Servings: 4-5


  • Large skillet
  • Mixing bowl
  • Spatula

Serving Suggestions

  • Try serving Carrabba’s zucchini fritte with a side of marinara or your favorite Italian dip.
  • Mix up the flavors by adding fresh herbs such as parsley, oregano, or basil.
  • For a vegetarian twist, try substituting the Parmesan cheese with nutritional yeast for a nutty flavor.
  • Garnish with freshly grated Parmesan cheese or a light dusting of powdered sugar.

Variation Ideas

  • Replace the Parmesan cheese with crumbled feta cheese for a richer flavor.
  • Swap the olive oil with canola oil for a lighter flavor.
  • Substitute the Italian seasoning with your favorite trio of herbs such as basil, oregano, and parsley for a zesty flavor.
  • Spice it up by adding a pinch of crushed red pepper flakes.


  • Gluten-free flour or chickpea flour instead of all-purpose flour.
  • Nutritional yeast instead of Parmesan cheese for vegan variation.
  • Rice bran oil instead of olive oil for a lighter flavor.


  • Fridge: Wrap or store in an airtight container for 2-3 days.
  • Freezer: Wrap slices individually in plastic wrap and place in a freezer bag or airtight container for up to 1 month.
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  • Make sure the oil is hot enough before adding the zucchini slices. Test the oil by adding a small piece and adjust the heat accordingly.
  • To keep the slices from sticking together during the frying process, use a slotted spoon to separate them.
  • For a crispy texture, allow the slices to sit in the batter for a few minutes before frying.
  • For a lighter alternative to traditional frying, bake the zucchini slices in the oven at 400° F for 15-20 minutes, flipping once.


  • This recipe yields 4-5 servings and is ideal for entertaining.
  • Serve immediately for best flavor and texture.
  • The batter can be made the day before and stored in the refrigerator until ready to use.
  • Zucchini fritte pairs nicely with a wide variety of dishes including pizza, risotto, pasta, and fish.

Frequently Asked Questions

  • How can I make a gluten-free version? Substitute the all-purpose flour with gluten-free flour or chickpea flour and omit the Parmesan cheese.
  • Can I make the batter ahead of time? Yes, the batter can be made the day before and stored in the refrigerator until ready to use.
  • How long do zucchini fritte last? Zucchini fritte can be stored in the refrigerator for up to 2-3 days in an airtight container and in the freezer for up to 1 month.
  • Can I bake them instead of deep-frying? Yes, for a lighter alternative, bake them in the oven at 400° F for 15-20 minutes, flipping once.


  • Appetizers
  • Italian Cuisine
  • Summer
  • Gluten-Free
  • Vegan

Personal Thought

Carrabba’s zucchini fritte is the perfect side dish or appetizer for weeknight dinners and casual gatherings. The garlicky flavour and crispy coating make these fritte a delightful treat that you can customize to your own taste. Whether you opt for the classic version with Parmesan cheese or try out a vegan-friendly version with nutritional yeast, you can enjoy a delicious dish made with simple, wholesome ingredients.

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Give it a try and express your culinary creativity by adding herbs, spices, and mix-ins to make it your own. If you’re entertaining, they can even be cooked up in advance and stored in the refrigerator or freezer. So have fun experimenting and enjoy this satisfying dish.

Express encouragement: Whether you’re trying out this zucchini fritte recipe for the first time or making it part of your regular rotation, you’re sure to find that it’s a crowd pleaser. Enjoy the mildly garlicky flavor, the crunchy coating, and the addition of Italian seasoning for a truly special dish.

End with a warm closing statement, inviting readers to share their experiences, feedback, and suggestions. Thank them for their time and express hope that they enjoy preparing and savoring the dish.

“Food is our common ground, a universal experience.”
–James Beard

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