CopyCat Carrabba’s Italian Grill Zucchini

Ingredients

2 large zucchinis, cut into sticks or rounds
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon pepper
1 cup milk

Directions

Wash and trim the ends of the 2 large zucchinis. Cut them into small pieces, resembling sticks or rounds.

In a shallow bowl, combine the 1 cup all-purpose flour, ½ teaspoon salt, and ½ teaspoon pepper. In a separate bowl, pour in the 1 cup milk.

Dip the zucchini pieces into the milk, then roll them in the flour mixture, ensuring they’re evenly coated.

Fry Option: Heat 1-2 inches of oil in a skillet over medium heat. Once hot (test with a small zucchini piece), add the breaded zucchini in batches. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. OR

Baking Option: Preheat the oven to 425°F. Arrange the breaded zucchini pieces on a baking sheet in a single layer, lightly spray or brush with oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

Once cooked, remove from the skillet or oven and serve immediately with your favorite dipping sauce, such as marinara or ranch.