Zucchini Archives - The Slow Roasted Italian

Copycat Cheesecake Factory Bang Bang Shrimp Recipe

Donna Elick — Fri, 11 Jul 2025 22:00:00 +0000

Enjoy Bang Bang Shrimp whenever the craving strikes with this Cheesecake Factory recipe copycat. Homemade Thai shrimp curry is quick and easy to make, bursting with flavor, and a fraction of the price! I love this copycat recipe! Find out how to make this homemade Bang Bang shrimp recipe via the recipe card below!

This is one of the best shrimp recipes. I love all the flavors of this complete meal – and the delicious shrimp stand out as a crowd favorite.

It’s a popular dish for a main course, and you can’t go wrong with adding some of that sweet Thai chili sauce.

What I enjoy about this recipe is that it’s versatile. You can eat the tender shrimp just like it is, or make shrimp tacos or even bang bang shrimp pasta as well.

The creamy sauce and large shrimp make a delicious combination that gives you plenty of options.

The next time that you’re craving cooked shrimp – keep this recipe handy! This copycat Bang Bang Shrimp recipe is the perfect simple main dish loaded with flavor! No soggy shrimp here!

Bang Bang Shrimp

I am a huge fan of Cheesecake Factory. From their wonderfully long and diverse menu to their luscious cheesecakes — and especially their Bang Bang Shrimp!

If you’ve never tried this Thai shrimp entrée, it is a symphony of flavors and textures, down to the crowning sweet toasted coconut.

When you make my Cheesecake Factory Bang Bang Shrimp at home, you can enjoy all of the same coconut Thai shrimp curry flavors in under 30 minutes — in your slippers!

Serve air fryer calamari as a crispy seafood warmup appetizer to this dish! Or stick to Cheesecake Factory with our copycat buffalo blasts!

Craving more Cheesecake Factory recipe copycat dishes? Cajun Jambalaya Pasta is another seafood favorite, Evelyn’s favorite pasta is absolutely delish, and Chicken Madeira or Steak Diane are sure to please any palate.

Don’t forget a warm loaf of brown bread and a slice of Key Lime Cheesecake to finish off your meal!

Love shrimp dinners? Pair them with our Copycat Coconut Shrimp Painkiller Sauce!

Ingredient Notes and Substitutions

Shrimp – Choose medium shrimp (uncooked) that has been peeled and deveined (or do it yourself if it’s really fresh raw shrimp).

You can also use frozen shrimp — you’ll just need to thaw it in the refrigerator overnight.
Veggies – You’ll need onion, carrot, zucchini, and peas for an authentic Cheesecake Factory recipe copycat.

However, this is a great clean-out-the-fridge recipe! Try bell pepper, broccoli, green beans, baby corn, and mushrooms.
Peanut Butter – This recipe calls for smooth peanut butter, but if you only have crunchy peanut butter on hand, that will definitely work!

No-stir brands such as Skippy and Jif work best — natural peanut butter won’t melt as well.
Coconut Milk – Full-fat canned is the way to go! The kind in a carton is thinner and much less creamy.
Sweet Chili Sauce – Find this with the Asian food at the grocery store.

This bright red sauce is a dynamic balance of tangy sweet heat derived from red Thai chilies, plus sugar, rice vinegar, garlic, and ginger.
Fish Sauce – You’ll also find this in the international aisle. If needed, soy sauce is an easy swap!

There are a few ways that you can alter this recipe as well – just know that it will change the flavor from being a copycat recipe – but likely still delicious!

Adding spicy mayo sauce, hot chili sauce, or hot oil is a great way to kick up the heat level in this easy Bang Bang Shrimp recipe.

You can also add other seasonings to this dish, like garlic powder, black pepper, onion powder, or sesame seeds.

Some people like to add their favorite hot sauce or creamy spicy sauce for more bold flavor on this delicious crispy shrimp.

A squeeze of fresh lemon juice on top is so good on seafood recipes like this!

You can also swap out the shrimp and make bang bang chicken as well. It pairs really well with the sauce mixture and is a great way to create your own version of this recipe to enjoy.

Top with fresh parsley and you’ve got a similar version with just a little twist!

Cheesecake Factory Recipe Copycat Tips and Tricks

Cook with the tails on. These have extra flavor that will seep into the Thai shrimp as they cook. Once they’ve cooled, you can chop off the tails for easier eating.
Add toppings. Bang Bang Shrimp is even more delicious with chopped peanuts, toasted coconut, and green onions sprinkled over the top!
Customize the flavor. I find Cheesecake Factory Bang Bang Shrimp to be a little on the sweet side.
So, I prefer more Thai Sweet Chili Sauce (plus pepper) in the coconut curry sauce.

Prepare the recipe with the lower amount, then taste first before changing the amounts or adding any additional ingredients.

Add sriracha for an even spicier sauce, or lime juice for some tang. If you prefer it sweeter, stir in some extra brown sugar.
Don’t forget the rice! Start your rice before cooking this dish so it’s all ready at the same time.

For a restaurant-worthy presentation, use a measuring scoop to place cooked rice in the center of a low bowl.

Then, carefully spoon the shrimp and sauce around the mound.

Bang Bang Shrimp Recipe FAQ

Where does the name Bang Bang shrimp come from?

It probably comes from the double kick of heat by marinating the shellfish in Sweet Chili sauce, then adding more to the curry sauce!

Should I use yellow curry powder or red curry powder?

Cheesecake Factory Bang Bang Shrimp is made with yellow curry powder, which provides flavor and heat but it’s too spicy.

That said, feel free to use red curry powder if you prefer flames with your meal!!

What is the best way to toast coconut?

Preheat your oven to 400°F and spread shredded coconut in an even layer on a baking sheet.

Bake for 3 to 5 minutes, stirring occasionally, until it turns golden in color. Watch closely towards the end, because it will go from golden to burnt very quickly!

If you’re worried that you might forget it, you can toast coconut in a nonstick skillet on the stove instead. Stir constantly so it browns evenly.

How do I serve this shrimp recipe?

That is what is so great about this recipe. The shrimp and bang bang sauce ingredients pair really well with cauliflower rice, white rice, brown rice, or in a shallow bowl with pasta. You can literally pair this recipe with anything and eat it like you want.

Kitchen Tools You Will Need

Wide Stainless Steel Pan – Using a wide stainless steel pan allows you to cook your Thai shrimp in one batch.

It also heats evenly and quickly, which allows your food to cook faster and develop that pretty sear on the outside.
Garlic Press – One of my most used kitchen tools! It minces garlic with one squeeze, with the peel still on!
Microplane/Zester – This is great for zesting ginger, garlic, citrus, and even cheese. You will use it practically every day!

Storing Leftover Thai Shrimp Curry

Allow copycat Bang Bang Shrimp to cool, then transfer to an airtight container and refrigerate for up to 5 days.

To reheat, carefully pour the shrimp with sauce into a skillet on the stove. Simmer over low heat until warmed through.

If you want to freeze this dish, it’s best to store the seafood and sauce separately.

Thai shrimp curry will keep for up to 3 months in the freezer. Thaw in the refrigerator overnight before reheating.

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Recipes

Cheddar Bay Biscuits Copycat

Texas Roadhouse Rolls Copycat

Cinnabon Cinnamon Rolls

Olive Garden Chicken Alfredo Pasta

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Copycat Cheesecake Factory Bang Bang Shrimp Recipe

Enjoy Bang Bang Shrimp whenever the craving strikes, and at a fraction of the price, with this easy Cheesecake Factory recipe copycat!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 10

Cook Time 18

Total Time 28

Servings – 6

Calories 641cal

Author Donna Elick

Ingredients

Shrimp

1 pound medium uncooked shrimp shelled, deveined, tails on
2 tablespoon Asian Sweet Chili Sauce
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter

Coconut Curry Sauce

1 tablespoon olive oil
1/2 large onion chopped
1 large carrot julienned and cut into 1” length pieces (1 cup)
2 teaspoons freshly grated ginger
3 cloves garlic minced
2 teaspoons curry powder
13.5 ounce can quality coconut milk I like Chaokoh
3/4 cup low sodium chicken broth
1 tablespoon cornstarch
3 tablespoons brown sugar
3 tablespoons smooth peanut butter
2 tablespoons less sodium soy sauce
2 tablespoons lime juice
1-2 tablespoons Asian/Thai Sweet Chili Sauce like Mae Ploy (2 for spicier)
1 tablespoon fish sauce may sub soy sauce
1/2 teaspoon dried basil
1/2 teaspoon pepper
sriracha to taste optional

Add later

1 small zucchini julienned and cut into 1” length pieces (1 cup)
1/2 cup frozen petite peas

Garnish

1/3 cup toasted sweet coconut flakes
1/4 cup peanuts chopped
2 green onions chopped

Instructions

Add shrimp to a medium bowl along with 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce and 1/4 teaspoon salt. Stir to combine and set aside while you prep your veggies. (Shrimp may sit at room temperature for 30 minutes or refrigerate for up to 8 hours.)
Melt one tablespoon butter over medium high heat in large skillet. Discard shrimp marinade and add shrimp to the pan in a single layer (you may need to work in 2 batches). Cook shrimp just until opaque, about 3 minutes, then flip over and cook another 2-3 minutes until cooked through. Remove shrimp to a cutting board. Chop off tails when cool enough to handle/while sauce is simmering.
Using the now empty skillet (don’t wipe out), heat one tablespoon olive oil over medium-high heat. Add onions and cook three minutes. Add carrots, ginger, garlic and curry powder and sauté 1 minute. Turn heat to low and add coconut milk. Mix chicken broth with 1 tablespoon cornstarch and add to skillet along with all remaining Coconut Curry Sauce ingredients.
Bring sauce to a simmer until thickened and the carrots are crisp-tender, about 5 minutes. Stir in zucchini and frozen peas and cook until peas are heated through, about one minute. If you would like a thinner sauce, thin with additional chicken broth or water. For a spicier sauce, add sriracha, for tangier, add lime juice, for sweeter, add additional brown sugar (keeping in mind the coconut will add sweetness).
Serve with rice and garnish with toasted coconut, green onions and peanuts.

Nutrition

Originally published September 2018, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Cheesecake Factory Bang Bang Shrimp Recipe appeared first on The Slow Roasted Italian.

Chocolate Chip Zucchini Bread

Donna Elick — Tue, 08 Jul 2025 10:00:00 +0000

Chocolate Chip Zucchini Bread is incredibly moist and tender, with plenty of chocolate chips for all you sweet tooths! It doesn’t taste like veggies either — all that zucchini makes the loaf so soft and yummy. With a hint of pumpkin spice, this decadent twist on classic zucchini bread is delicious as a sweet breakfast, dessert, or midday snack!!

Chocolate Chip Zucchini Bread

Everyone loves banana bread, and I can’t say no to a warm pumpkin loaf myself, but did you know that zucchini bread with chocolate chips is just as sweet and flavorful? It’s true!!

It doesn’t hurt that it’s an easy way to get some extra veggies into your (and your kids’) diets, either.

Zucchini is naturally sweet and has tons of moisture, which translates to a super moist loaf made sweeter with plenty of chocolate chips.

And if that’s not enough chocolate for you, you’ll love my chocolate avocado banana bread! It’s got a chocolate batter that’s also loaded with chocolate chips, and the avocado makes it extra rich and moist.

Ingredient Notes and Substitutions

Zucchini – You’ll need about 1 medium zucchini to get 1 ⅓ cups grated for this recipe. Make sure it’s firm — no need to peel it first!
Eggs – These are so much easier to whisk when they aren’t cold straight from the fridge.

Let them warm on the counter while you preheat the oven, or place them in a bowl of warm water for 10-15 minutes to speed up the process.
Sugar – Granulated sugar helps the chocolate chip zucchini bread brown and crisp on the outside, while brown sugar keeps the inside moist and tender. You’ll need both for the perfect loaf!
Vegetable Oil – Adds moisture and brings the batter together. The flavor is neutral, so you won’t taste it. Swap with canola oil or avocado oil, or even melted butter if needed.
Vanilla Extract – A staple in baking recipes to enhance flavor and add a little warmth.
Flour – Regular all-purpose flour is perfect for this chocolate chip zucchini bread recipe. Make sure to spoon it into your measuring cup and level it off, or the texture of the bread will be off.
Baking Soda & Baking Powder – Use both to help the loaf rise and create a fluffy texture. Between the moist zucchini and dense chocolate chips, it needs as much help as it can get!
Pumpkin Pie Spice – No actual pumpkin, just a blend of spices used to flavor the pie. If you don’t have any on hand, you can substitute apple pie spice or make it yourself!

Combine 1 teaspoon cinnamon, ½ teaspoon ground cloves or allspice, and ¼ teaspoon ground nutmeg. I like to sneak a little ground ginger in there if possible.
Chocolate Chips – I like the balance of semi-sweet, but you can use milk or dark chocolate chips if you prefer.

Mini chocolate chips work too and will distribute more evenly throughout the batter.

Tips and Tricks to Make Perfect Zucchini Bread with Chocolate Chips

Whisk the wet and dry ingredients separately.

You’ll also be relying on the moisture from the squash to bring the batter together. Whisk the shredded zucchini with the wet ingredients until well combined.

Then, stir the dry ingredients into the bowl of wet ingredients. It won’t take much to mix it all together, and less mixing is key to a tender, fluffy texture.

Mix until there are only a few streaks of flour, then fold in the chocolate chips. The dry ingredients will finish mixing in by the time the chips are evenly distributed.

Bake at a lower temperature.

Most quick breads are baked at 350°F, but I found that this zucchini chocolate chip bread came out better at 325°F.

It allowed the batter to rise properly for a fluffy texture, while also allowing for a longer baking time to ensure the center is cooked through.

Tent the loaf with foil after the first 30 minutes so it doesn’t brown too much on the outside.

Cool completely in the pan.

The heat from the metal will help the center finish baking as it sits, and the bread will be much easier to slide out of the pan once it’s cooled.

I like to turn my quick breads out onto a wire rack instead of the counter just to be safe.

Sometimes, the bottom is still a bit warm, and it can soften or become soggy when the steam is trapped against a flat surface.

Prep Ahead

Grate the zucchini
Bring eggs to room temp

Kitchen Tools You Will Need

9×5 Bread Pan – Keep in mind that glass and dark bread pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Box Grater – Use the medium or large holes to grate fresh zucchini for bread.
Whisk – These have held up for over 10 years and are still as good as the day I bought them.
A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!

Mix-In Ideas and Flavor Variations

This chocolate chip zucchini bread recipe is the perfect base for experimenting with flavors and textures!

Extra Crunch: Stir in ½ cup of chopped walnuts or pecans with the chocolate chips.
Add A Swirl: Drizzle ¼ cup of caramel sauce over the batter and swirl it with a knife before baking. Or, swirl in 2 tablespoons of cinnamon sugar!
Double Chocolate: Mix 2 tablespoons of cocoa powder into the dry ingredients for a super chocolatey loaf.
More Texture: ½ cup of toasted coconut flakes adds a hint of tropical, nutty flavor that pairs perfectly with the chocolate chips.

Storing and Freezing Zucchini Chocolate Chip Bread

Allow the loaf to cool completely, then store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

Keep zucchini chocolate chip bread in an airtight container so it doesn’t dry out.

You can also freeze the loaf for up to 3 months. Wrap the entire thing tightly in plastic wrap and then foil, or wrap individual slices in plastic wrap before stacking them in a freezer-safe storage bag.

Zucchini bread with chocolate chips is even better over time as the flavors have a chance to meld and develop. Enjoy it at room temperature or warm a slice in the microwave for 10-15 seconds.

Chocolate Chip Zucchini Bread Recipe FAQ

Do I need to drain or squeeze out the zucchini’s moisture?

Not for this recipe! In fact, all that extra moisture is accounted for in the batter to keep the loaf nice and tender.

If you drain or squeeze it out first, you’ll end up with very dry results.

Can I make the batter ahead of time?

Yes, you can mix the chocolate chip zucchini bread batter up to 12 hours in advance and store it in the refrigerator.

Let it warm on the counter while you preheat the oven or increase the baking time by a few minutes.

How do you know when chocolate chip zucchini bread is done?

The best way to test it is with a toothpick. Insert a wooden toothpick into the center of the loaf and pull it back out.

If the bread is done, the toothpick will be coated with a few moist crumbs. If you see wet batter, it needs more time in the oven.

You can also gently tap the top of the loaf — it should spring back, not sink in or feel wet. For the most accurate results, bake until the internal temperature of the quick bread reaches 200°F.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bread Recipes

Strawberry Bread (Ice Cream Bread Recipe) + Video

Ice Cream Bread (2-Ingredient Recipe) + Video

Starbucks Banana Bread Loaf Copycat Recipe

Pumpkin Chocolate Chip Loaf Recipe

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread is an easy quick bread recipe that’s packed with sweetness and warmth. The yummiest way to eat your veggies!

Course Breakfast, Dessert

Cuisine American

Method Oven

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings makes 1 9-inch loaf

Calories 481cal

Author Donna Elick

Ingredients

2 large eggs
1 1/3 cups grated zucchini undrained (about 1 medium zucchini)
1 cup granulated sugar
2/3 cup vegetable oil
1/3 cup packed dark brown sugar
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour spooned and leveled
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
4 ounces semi-sweet chocolate chips divided (about 1 ⅓ cups)
Butter for serving (optional)

Instructions

Preheat the Oven: Preheat the oven to 325°F. Lightly grease a 9-inch loaf pan or line it with parchment paper.
Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, zucchini, granulated sugar, vegetable oil, brown sugar, and vanilla extract until fully combined. Set aside.
Mix Dry Ingredients: In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and baking powder.
Combine Wet & Dry: Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in Chocolate Chips: Gently fold in 1 cup of chocolate chips. Pour the batter into the prepared loaf pan.
Add Toppings: Sprinkle the remaining chocolate chips over the top of the batter.
Bake: Bake for 30 minutes, then tent the loaf with aluminum foil to prevent over-browning.
Continue Baking: Bake for another 55–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, the top bounces back when tapped, or the internal temperature reaches 200°F.
Cool: Allow the bread to cool completely before gently turning it out of the pan.
Serve: Slice and enjoy, optionally with butter.

Notes

Make-Ahead Tips: The batter can be prepared up to 12 hours in advance and stored in the refrigerator before baking. This bread tastes even better the next day as the flavors continue to develop!

Storage: Store at room temperature for 2–3 days in an airtight container. Refrigerate for up to 1 week. Freeze for up to 3 months by wrapping tightly in plastic wrap and storing in a freezer-safe container.

Reheating Instructions: Warm individual slices in the microwave for 10–15 seconds to restore moisture and flavor.

Freezing Instructions: To freeze a whole loaf, wrap tightly in plastic wrap and aluminum foil before storing in the freezer. To freeze slices, wrap individually and store in a freezer bag for easy thawing.

Nutrition

Originally published July 2025

The post Chocolate Chip Zucchini Bread appeared first on The Slow Roasted Italian.

Easy Roasted Vegetables and Pasta + Video

Donna Elick — Mon, 30 Jun 2025 10:00:00 +0000

Roasted Vegetables and Pasta are a match made in heaven, combining fresh, garden flavors with a drool-worthy garlic Parmesan sauce and plenty of tender penne. It’s such a simple recipe that really delivers ‘knock your socks off’ flavor. Enjoy it as a light meal, hearty side dish, or potluck staple!

Roasted Vegetables and Pasta

Years ago, I started participating in a few local fresh produce programs and would receive the most amazing produce. One week, my box was full of the freshest eggplant, tomatoes, and zucchini.

I immediately thought, “PASTA DISH!!” so I added some olive oil, garlic, and cheese. Who knew such a simple recipe could turn out such incredible flavor??

Zucchini, tomatoes, and eggplant are slow-roasted to bring out the most incredible flavors, making this vegetable penne pasta rich but still light at the same time.

The best part about making pasta with roasted vegetables is that these fabulous veggies are available all year long.

Enjoy it as a light summer meal, a quick and cozy fall and winter lunch, or a side dish for spring. It might even become a staple on my Easter table!

It was so amazing that Munchkin and I ate this for 4 or 5 days — it was even delicious reheated! I know you will love it too.

Recipe Video

To see us make pasta with roasted vegetables from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

Zucchini – Look for firm squash with a rich, green hue and no dents or bruises. Trim off the ends but leave the skin on!
Eggplant – Similar to zucchini, you want your eggplant to be firm with a rich color. You’ll prep it the same way too — trim off the ends, then slice into rounds and chop those into smaller chunks.
Grape Tomatoes – The perfect balance of sweetness and acidity, these little beauties add a juicy pop to roasted veg pasta. In a pinch, cherry tomatoes will do!
Penne Pasta – One of my favorites for pasta salads, though rotini, cavatappi, or bowtie would work just as well. Cook just to al dente since it will soften a bit more as it sits.
Olive Oil – This has an incredible natural flavor, especially if you use a high-quality variety. It also creates a sort of dressing once the cheese melts into the roasted veggie pasta.

If you need to substitute, avocado oil is the next best option.
Garlic – Fresh cloves are a must for this recipe, as you’ll need to grate them instead of mincing. Start with 3 cloves, then add more if you want a punchier flavor.
Parmesan Cheese – Grab a wedge and grate this yourself for the best flavor and texture.

The bagged (or tub) stuff from the deli case tends to be waxy, and the shreds will just sit there instead of melting into the dish.

Tips and Tricks to Make Perfect Roasted Veggie Pasta

Chop the veggies to a similar size.

You can leave the tomatoes whole, but I usually slice them in half to help them caramelize a bit.

Keep in mind that everything will shrink and shrivel a bit when roasted, so aim a little larger than what you’d be comfortable eating.

I usually slice the zucchini first — into thick coins, then each of those into quarters. Eggplant is much wider, so you’ll need to chop that up a bit more to match the zucchini.

Rotate your baking pans every 15 minutes.

And while you have the oven open, give everything a quick stir!

This helps the vegetables brown on all sides and also prevents anything from getting too stuck to the pan.

Drain the penne well, but don’t rinse.

You’ll lose all that yummy starch that helps give the roasted veg pasta extra creaminess. It will also absorb the flavor of the oil better if it’s still warm.

Try to time it so that you toss the roasted vegetables and pasta together as soon as both are done cooking. Then, add the oil, cheese, and garlic and toss again.

Let the mixture sit for a few minutes so the penne can soak up some of those flavors. All the heat will help the pasta soften a bit more too.

Prep Ahead

Chop veggies
Grate cheese and garlic

Kitchen Tools You Will Need

Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
Large Pot and Strainer to cook and drain the pasta.
Microplane – Perfect for grating garlic, and I love using it for parmesan too. If you don’t have one, use the smallest holes on a regular Box Grater instead.
Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions

For a little extra tang and depth, drizzle some balsamic vinegar or glaze over the roasted vegetables and pasta just before serving!

This dish is incredible on its own or as a side to rustic favorites like smothered chicken, Salisbury steak, or herb-roasted pork tenderloin.

Munchkin usually asks for my Parmesan-crusted chicken tenders too, and I think these lemon chicken bites would be scrumptious mixed right in!

Storing and Reheating Pasta with Roasted Vegetables

Transfer leftovers to an airtight container and refrigerate for 4-5 days. It’s easiest to pop a serving in the microwave, but you’ll get a much better texture if you use your stovetop to reheat leftovers.

Add everything to a skillet with a little extra oil or a splash of water. Warm over medium-low heat, stirring occasionally, until everything is warmed through.

That said, I’ve been known to eat this vegetable penne pasta straight from the fridge! It’s truly delicious warm or cold.

Roasted Veg Pasta FAQ

What vegetables go well with pasta?

Zucchini, eggplant, and tomatoes are clearly winners — especially when you roast them all together!

Other tasty options for roasted veggie pasta include mushrooms, bell peppers, onions, carrots, green beans, and broccoli.

Even greens like spinach and basil are delicious, though it’s best to add those shortly before serving since they wilt quickly.

Can I add seasonings?

You bet! Lean on classic Italian herbs such as basil, oregano, thyme, and rosemary, plus salt and pepper to taste.

Red pepper flakes are an easy way to add some heat to roasted vegetables and pasta, and a little paprika (regular or smoked) would be welcome too.

What’s the secret to perfectly roasted vegetables?

There are a few things to keep in mind when roasting vegetables if you want the best results! First, chop everything to a similar size so all the veggies cook evenly.

Spread the pieces in a single layer with some space in between — you should be able to see peeks of the metal pan. Overcrowding will cause the vegetables to steam instead of roast.

Next, oil is your friend! It helps the outside of the veggies to brown and caramelize while adding extra flavor. Don’t overdo it, though, or everything will be a bit soggy.

Finally, rotate your baking sheets every 15-20 minutes (if using more than one) and give everything a stir while you’re there.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Salad Recipes

Rotini Pasta Salad with Avocado (Bacon Avocado Club)

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Easy Roasted Vegetables and Pasta + Video

Combine Roasted Vegetables and Pasta with a simple garlic parmesan sauce for loads of Italian flavor. It's ‘knock your socks off’ delicious!

Course Salad

Cuisine Italian

Method Oven, Stovetop

Prep Time 45

Total Time 45

Servings

Calories 365cal

Author Donna Elick

Ingredients

2 medium zucchini
1 medium eggplant
2 pints grape tomatoes
1/4 cup extra virgin olive oil
1 cup + 2 tablespoons Parmesan cheese grated and divided
3 cloves garlic grated
1 pound dry penne pasta
salt and pepper to taste

Instructions

Preheat oven to 400°. Prepare 2 cookie sheets by lining them with parchment paper.
Wash vegetables well. Dry and cut into bite size pieces, about 1/2″.
Separate veggies between two pans and sprinkle with salt and pepper. Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes. Once your vegetables start to brown around the edges they are done.
Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain. Pour pasta into a large serving bowl, add hot roasted vegetables on top.
Drizzle 1/4 cup olive oil over the top and add garlic and 1 cup cheese. Toss well to combine. Sprinkle top with Parmesan cheese and serve.

Video

Nutrition

Originally published February 2012, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Roasted Vegetables and Pasta + Video appeared first on The Slow Roasted Italian.

Crispy Baked Zucchini Chips (Easy Oven Recipe) + Video

Donna Elick — Wed, 25 Jun 2025 10:05:00 +0000

Baked Zucchini Chips make a delicious healthy snack or appetizer that’s perfect for dipping! Make this breaded baked zucchini recipe with your favorite spice blend, then enjoy crispy zucchini chips baked to perfection in no time! The recipe card below shows how to make these delicious zucchini slices!

I love this golden brown snack! Simple ingredients make up this simple low carb snack, making it the perfect afternoon snack or easy zucchini recipe.

When it comes to healthy zucchini recipes, add this to the top of your list.

I make this recipe all the time during zucchini season, because these easy zucchini chips are so good!

It’s one of the easiest ways to use summer zucchini from the garden, and one of the best things to snack on! Pair with your favorite dipping sauce and enjoy this delicious snack!

Baked Zucchini Chips

Zucchini is a jack-of-all-trades in the food world. Not only is it good for you, but it can fill almost any role.

From zucchini noodles and soup to zucchini fries and even bread, there’s no shortage of ways to enjoy this versatile veggie!

My favorite option is probably as an appetizer — baked zucchini chips are one of the best solutions for easy entertaining. Plus, I absolutely love how customizable they are!

Lately, I’ve been whipping up a batch of for our evening TV time. It’s been great to wind down the day with a little entertainment and some guilt-free snacking.

Recipe Video

If breading is a problem, you can use gluten-free panko crumbs or make my grilled zucchini recipe instead!

Or you can make our Keto Zucchini Fries for that same crispy, oven-baked zucchini just without the worry of carbs, so you can feel good and have a delicious snack!

Or, try a different baked appetizer like cheese stuffed pretzel bites or Hawaiian meatballs.

Ingredient Notes and Substitutions

Squash – This baked zucchini chips recipe is written to use 3-4 medium-sized zucchini. If you’re shopping by weight, this should be about 1 to 2 pounds.

Italian squash should be firm and dark green in color, without any large gashes or bruising. You can get fresh zucchini at the grocery store, from your local farmer’s market, or straight from your very own garden.
Breadcrumbs – You’ll need panko breadcrumbs to get the crunchiest coating on zucchini chips in the oven. I wouldn’t substitute another variety — it just won’t work the same.
Cheese – Grab a fresh block of Parmesan cheese and grate it yourself. Finer shreds blend better into the breadcrumb coating, and the flavor is better too!

Seasoning Options for Breaded Baked Zucchini

Fresh Herbs – If you love the flavor of fresh herbs, add 1/4 cup of fresh chopped basil or oregano to the panko mixture.
Garlic – For the garlic fans out there, you can substitute 1-2 teaspoons of garlic salt instead of regular salt.
Flavored Vinegar – Create a deliciously tangy flavor with a drizzle of white or balsamic vinegar over the oven baked zucchini chips.
Spice it up! If you love a little kick of spicy heat, add a dusting of paprika or a few red pepper flakes before popping zucchini chips in the oven.

How to Make Zucchini Chips in Oven

Slice the squash into rounds and toss with olive oil until thoroughly coated on all sides. Be sure the slices are the same thickness so they cook evenly.

Coat with a mixture of panko breadcrumbs, grated Parmesan, salt, and pepper, then arrange on foil-lined baking sheets coated with cooking spray.

Then, zucchini chips are baked for 20-25 minutes at 450°F.

If you want the panko coating to be extra dark and crispy, be generous when you spray the baking sheet with cooking spray.

Then, spray the tops of the squash rounds as well.

While these are referred to as “chips,” it’s only due to the round shape.

Baked zucchini chips will be crunchy on the outside (due to the breading) but soft and tender on the inside.

Zucchini Chips Baked FAQ

Why is my roasted zucchini soggy?

Squash has a high water content, and the liquid seeps out as it is cooked. Overbaking is the number one culprit of soggy squash!

As an extra precaution, you can salt the zucchini before breading it. Lay the slices in a single layer on a paper towel and sprinkle with kosher salt.

Then, rinse thoroughly after a few minutes and pat dry. If you do this, you may want to reduce the amount of salt in the breading.

Should you peel zucchini before baking?

No need! In fact, you want those peels to stay on — they help keep baked zucchini chips hold their shape.

Can you save leftover baked zucchini chips?

Technically, yes, but you’ll lose that irresistibly crunchy texture. It’s really best to make and enjoy breaded baked zucchini right away.

Store leftovers in the refrigerator in an airtight container for 2 to 3 days. Reheat in the air fryer to get the panko coating nice and crispy again.

Can I make these in the air fryer?

Of course! You can easily make air fryer zucchini chips by following the same simple steps. Once you coat, simply place in the air fryer. You’ll want to keep a close eye on them as you want a nice crunch, without overcooking.

The cooking time will be a lot quicker without compromising texture.

Best Dipping Sauces for Oven Baked Zucchini Chips

I usually prepare breaded baked zucchini with simple seasonings, whether I’m by myself or entertaining the neighbors.

There are so many ways to customize the flavor with dipping sauces, and this way, you can enjoy several different options at once!

Pick your favorite way to eat these crispy oven slices! Here are some of my favorite dips that I’ve used for my own personal consumption:

Any flavor of ranch dressing (classic, spicy, buttermilk ranch, etc)
Honey mustard sauce
BBQ sauce
Cocktail sauce
Aioli (garlic aioli is fantastic!)
Ketchup
Tzatziki sauce

As you can see, creamy dips are my dip of choice. They just coat these crispy baked zucchini chips in the perfect way!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Veggie Recipes

Pan Fried Brussels Sprouts with Sweet Chili Sauce

Summer Vegetable Salad

Best Ever Garlic Roasted Broccoli

Honey Glazed Air Fryer Carrots

Crispy Baked Zucchini Chips (Easy Oven Recipe) + Video

Baked Zucchini Chips are a delicious healthy snack or appetizer, perfect for dipping! Customize this recipe with your favorite spice blend.

Course Snack

Cuisine American

Method Oven

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 147cal

Author Donna Elick

Equipment

Ingredients

4 medium zucchini sliced into 1/4″ to 1/2″ pieces
3 tablespoons olive oil
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1 pinch salt to taste
1 pinch black pepper to taste
Dipping sauce of your choice

Instructions

Preheat oven to 450°F. Line two baking sheets with aluminum foil and spray with non-stick cooking spray, then set aside.
Add sliced zucchini to a large bowl and drizzle with olive oil, then toss to coat. Set bowl aside.
In another medium bowl, add panko, Parmesan cheese, salt, and pepper to taste, then mix well.
Add a slice of zucchini to the bowl with panko mix. Use a fork or spatula to gently press the breading on the top side of the zucchini, then flip zucchini and press more panko on the other side. Transfer coated zucchini to prepared baking sheet. Repeat this step until all zucchini are coated, spacing zucchini so that no pieces are touching. If desired, spray breaded zucchini with more cooking spray for a crispier finish.
Bake coated zucchini for 20 to 25 minutes or until zucchini is tender and the panko coating is golden brown in color.
Serve baked zucchini chips immediately with dipping sauce of your choice.

Video

Nutrition

Originally Published January 2018, updated and republished June 2025

The post Crispy Baked Zucchini Chips (Easy Oven Recipe) + Video appeared first on The Slow Roasted Italian.

Crispy and Easy Air Fryer Zucchini Fries Recipe

Donna Elick — Thu, 19 Jun 2025 22:05:00 +0000

Air Fryer Zucchini Fries have the crunch, the seasonings, and the scrumptiousness of French fries, but I think they taste better!! Enjoy air fried zucchini as a snack or as a fabulous substitute for traditional fries! Even zucchini haters will love these breaded zucchini fries!

Are you a home gardener who grows zucchini? If so, then zucchini air fryer recipes are for you!

Because come September, you will probably have a counter full of squash that you need to use or give away to all of your friends and neighbors (and their friends and neighbors).

Some people call them zucchini sticks – I just call them delicious. They’re literally the perfect way to enjoy tender zucchini, and pair with some of your favorite dipping sauces.

This recipe is quickly becoming my favorite way to cook up all that extra zucchini that I have from the garden.

Every year I get fresh zucchini from the local Farmer’s market, and I love letting the magic of the air fryer create this great side dish.

This air fryer zucchini fries recipe is a healthy snack for the whole family and super simple to make.

It can also be served as a delicious appetizer because the crispy coating gives them maximum crunch, which is too good to keep to yourself!

I’ve made this so many times for game days, and it’s my absolute favorite because you only need a handful of ingredients to get started.

I swear this recipe makes the best zucchini fries – and using the air fryer is a game changer. Forget about traditional French fries, and give this veggie appetizer a try.

Check out the simple ingredients and steps on the printable recipe card below, and you’ll have the best crispy zucchini fries in no time at all.

Air Fryer Zucchini Fries

I make zucchini in the air fryer all summer long. They’re such a great substitute for potato French fries.

Just as crunchy, just as tasty, but so much better for you. And, honestly, easier to make!

Did you know that summer squash is packed with nutrients? Vitamins A and B6, potassium, and antioxidants, and those nutrients are usually cooked out of zucchini.

When you’re air frying, though, you get to enjoy the health benefits along with these crisp, salty, saucy fries. And the spicy ketchup dipping sauce is incredible!

You’re gonna flip for this healthy, easy zucchini fries air fryer recipe. The squash-parmesan combo is ahhh-mazing, I know!

Though if you are in need of the perfect classic French fry, our Beef Tallow French Fries have you covered with classic russet potatoes fried in beef tallow for the crispiest, most flavorful fry you’ll ever have!

If you love these zucchini fries, try our Crispy Baked Keto Zucchini Fries too for a lighter option!

Definitely try this grilled zucchini parmesan when you get a chance!

And if you’re a fan of the noodle alternative, then I recommend serving this sausage and zucchini noodles dish as a main course at some point this summer.

Ingredient Notes and Substitutions

Zucchini – Don’t slice the sticks too thick or too thin. You want to make sure they cook through and that you get a good crust that’ll stick. About 3 inches long and ½ inch thick is just right!

If you’re stocking up on zucchini, our Chocolate Chip Zucchini Bread is a sweet way to use the extra!
Panko Bread crumbs – These are great because they’re so light and fluffy, and they have an amazing crunch that traditional breadcrumbs don’t have.

BUT, you can absolutely use Italian breadcrumbs if you like their flavor better (or you just so happen to have some in your pantry).

Really, any breadcrumbs will do! I’m all about the panko mixture because it’s light and delicious.
Parmesan Cheese – Freshly grated cheese tastes so much better than the pre-shredded stuff.

Plus, it sticks to the air fryer zucchini fries more easily as they brown and bake.I’m obsessed with the Parmesan flavors.
Ketchup, Chili Powder, and Hot Sauce – Use all of your go-to brands for this one!

Add as much or as little of each as you want — mix it totally to taste. Use more hot sauce for heat or more ketchup for extra sweetness. You can choose the best way to coat the zucchini strip to your liking.

How to Tell if Zucchini is Bad

The texture is a dead giveaway. If it’s super soft and squishy to the touch, it’s likely gone bad.

Double-check by slicing the squash and checking out the inside — if it’s past its prime, it will be very spongy and have a sour, unpleasant odor.

How to Avoid Soggy Zucchini Fries

The most common air fryer mishap is soggy, mushy fries. Luckily, you can easily avoid that by making sure you take a few crucial steps when preparing zucchini air fryer recipes.

Properly dehydrate the zucchini. After slicing, press with paper towels until they begin to come back dry.

Then, dehydrate some more by sprinkling squash with salt, letting them sit for 15 minutes or so, and pressing them again.
Cut into equal-sized pieces. If some of your air fryer zucchini fries are larger than others, they will come out soggy or worse — still raw in the middle!
Air fry in small batches. You also want to make sure you don’t overcrowd the basket. Make air fried zucchini in several batches to avoid this.

Storing and Reheating Air Fried Zucchini

Fries – You can keep any leftover fries in the fridge for a couple of days.
Dipping Sauce – The leftover spicy ketchup keeps in the refrigerator for up to a month, but it’s so easy to make, that there’s no real reason to make it in bulk.

Just give the sauce a good stir before serving.

And reheating? That’s easy! Just throw the zucchini fries in the air fryer for a second round, and they’ll crisp back up in no time.

Zucchini Fries Air Fryer FAQ

Why is my air fried zucchini soggy?

It’s likely that you did not get all of the moisture out of the squash, or that you cut the sticks too thickly.

It’s also possible that you layered the zucchini in the air fryer basket, preventing it from browning evenly. For the best results, make sure to add them in a single layer to the basket of the air fryer.

What sauces go well with air fryer zucchini fries?

I think that the spicy ketchup used in this recipe adds just the right touch of heat and sweetness!

But, if you want other options, I recommend trying any of my homemade dipping sauces:

Honey Mustard
Chipotle Lime Mayo
Pesto Mayo
Cilantro Lime Yogurt Sauce

You can also dip this air fryer zucchini recipe into ranch dressing, garlic aioli, marinara sauce, or anything else that you want to pair with the crispy texture.

Can I make zucchini fries in the oven instead?

Yes! Use my baked zucchini chips recipe as your guide for cooking time and temp.
Slice into spears instead, or make rounds as directed. Just keep in mind that they won’t come out quite as crispy.

What other seasonings can I add to these amazing zucchini fries?

The sky is the limit on how you can season this perfect side dish. Adding garlic powder is a great option, or you can add Italian seasoning as well. Don’t forget that a pinch of salt is great for flavor! Cayenne pepper is perfect for adding a kick of heat, too. There are so many different ways that you can add flavor to these golden brown zucchini sticks.

Enjoy!
With love, from our simple kitchen to yours.

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Other Easy Air Fryer Recipes

Air Fryer Tortilla Chips

Air Fryer Pickles

Garlic Parmesan Wings (Air Fryer or Oven)

Air Fryer Grilled Cheese

Crispy and Easy Air Fryer Zucchini Fries Recipe

Air Fryer Zucchini Fries have the crunch, the seasonings, and the scrumptiousness of French fries, but I think they taste better!!

Course Appetizer

Cuisine American

Method Air Fryer

Prep Time 15

Cook Time 10

Total Time 25

Servings – 4

Calories 734cal

Author Donna Elick

Equipment

Ingredients

Zucchini Fries

4 medium zucchini cut into sticks, 3” x ½”
3/4 cup all purpose flour
3 eggs beaten
1 1/2 cups panko breadcrumbs
3/4 cup grated parmesan cheese
1 teaspoon garlic powder
dried parsley for garnish (optional)

Spicy Ketchup

1/2 cup ketchup
1/2 teaspoon chili powder
1 teaspoon hot sauce

Instructions

Zucchini Fries

Using three small bowls, prepare a breading station for the zucchini. One bowl for flour, second bowl for egg, and in the third bowl, mix together the panko breadcrumbs, parmesan cheese and garlic powder.
Preheat air fryer to 400°F.
Meanwhile, working in batches, coat the zucchini pieces, in this order: Dredge through flour, then egg (shake off excess), then the panko mixture. Lay fries flat on a plate, repeating until they are all coated.
Arrange zucchini fries in a single layer on the air fryer trays or in the basket (depending on the type of air fryer being used). Don’t overlap them. *If using a basket air fryer, you may need to fry in batches.
Cook for 8-10 minutes, or until golden brown.
Garnish with dried parsley, if desired. Serve hot and enjoy!

Spicy Ketchup

Add all of the ingredients to a small bowl. Stir or whisk well to combine.

Notes

You can use your air fryer to reheat the zucchini fries and they will be crispy again.

Nutrition

Originally Published July 2022, updated and republished June 2025

The post Crispy and Easy Air Fryer Zucchini Fries Recipe appeared first on The Slow Roasted Italian.

Zucchini Noodles with Sausage + Video

Donna Elick — Sun, 08 Jun 2025 10:00:00 +0000

Make Zucchini Noodles with sausage for a healthy meal that’s jam-packed with Italian flavor! With fresh garden veggies, this zoodle recipe is perfect for a light skillet meal. Don’t let the fact that it’s loaded with nutrients give you the impression that it’s not flavorful. It’s quite the opposite — and will have your taste buds doing a happy dance when you bite into this scrumptious dinner!

Zucchini Noodles

Fresh spiralized zucchini, Italian sausage, and juicy tomatoes steal the show with this 30-minute meal.

All the yumminess of a hearty pasta dish but packed with loads of veggie goodness. Even Munchkin can’t turn down a bowl of zoodles and sausage!

Recipe Video

Watch the video in this post for tips on spiralizing zucchini, and to see us make this fantastic, scrumptious 30-minute meal!

When your garden is overflowing with tons of zucchini, don’t forget to try my recipes for grilled zucchini and baked zucchini chips. They are both simple and tasty.

I also have a copycat version of Olive Garden’s Zoodles Primavera. It’s loaded with even more veggies and the most scrumptious cheese sauce.

Love skillet meals? This cheesy skillet lasagna and skillet chicken are both to die for!

Ingredient Notes and Substitutions

Zucchini – Choose firm squash with a dark green color for the best zucchini noodles. Size doesn’t really matter, though you’ll obviously get more zoodles out of larger squash.

If the zucchini feels springy or spongy when you (gently) press it, skip it. It’s likely gone bad!

Smart Shopping Tip

If you’re short on time, many stores sell ready-to-use zucchini noodles! Look for them in the produce section.

Onion – Yellow onions are perfect for sautéing, though sweet onions or shallots would be yummy too.
Grape Tomatoes – Plump and juicy, these add the perfect bite to the dish. The juices also help create a delicious sauce to coat the other ingredients.

Cherry tomatoes are a good substitute. By the way, I have a really quick kitchen hack for slicing grape and cherry tomatoes in seconds!
Italian Sausage – Look for fully cooked links or cook them yourself first. Then, slice into coins to toss with your zoodles pasta.

Other tasty options include smoked sausage or kielbasa.
Parmesan Cheese – Adds salty, nutty flavor to the dish. Pecorino Romano is the closest swap, but mozzarella, gorgonzola, or even ricotta would be acceptable choices.

Or if you simply don’t like cheese, skip it!

Tips and Tricks to Make Zucchini Pasta with Sausage

Cook each veggie just until softened.

Because this zoodle recipe builds, the onions and tomatoes especially will continue to cook with the sausage and noodles.

You want to give them enough time to soften on their own but not so much that you end up with a mushy mess by the end.

Add salt at every step.

This is always important for the most flavorful dish, but salt also helps draw liquid out of ingredients — especially veggies.

You need that liquid to create a sort of pan sauce so your zucchini noodles aren’t dry, but you need to give the salt time to work.

Add a little more each time you introduce an ingredient to the skillet so it can work its magic!

Toss zoodle with tongs instead of using a spoon.

You’ll be able to coat all of them with the tomato juices much more evenly, and you won’t risk smashing or breaking the zoodles apart.

Sometimes I’ll add even more Parmesan and toss everything again for a creamier dish.

Prep Ahead

Slice onion, tomatoes, and sausage
Grate the parmesan
Make zucchini spirals

Kitchen Tools You Will Need

Use a Spiralizer, Box Grater, or Mandolin to make the zucchini noodles.
Skillet – It’s best to use a wide skillet to ensure the food cooks evenly. Don’t overcrowd the pan or you will end up steaming the veggies.

Serving Suggestions

Pair zoodles and sausage with some crusty bread or air fryer garlic knots to round out the meal.

If you’re trying to avoid carbs, this keto egg loaf or the famous cloud bread might be more your speed. Then, finish the night with some low carb peanut butter cookies for something sweet!

Storing and Reheating Zoodles Pasta

Ideally, zucchini pasta with sausage should be served and eaten right away. You can store leftovers in the fridge overnight in a sealed container.

Reheating causes the zoodles to lose their texture, and they may even become mushy. Because this meal comes together quickly, my best recommendation is to make it fresh each time you want it. The results are much better!

However, you can go ahead and cut fresh zucchini into spirals and save them in the fridge for up to 1 week before you want to cook them. This will save you lots of time!

Zoodle Recipe FAQ

How do you cut zucchini for noodles?

The easiest way is with a spiralizer, but not everyone wants to have yet another gadget lying around. In that case, a box grater or mandolin will get the job done. Even a julienne peeler will work in a pinch!

Use the julienne blade on the mandolin, or grate the zucchini lengthwise using the largest holes on a box grater. You want to create long strips so it’s similar to a long flat pasta

How do you make spiralized zucchini not watery?

Zucchini has a very high water content, so it will naturally be quite moist when spiralized or shredded.

Let your zoodles rest on a paper tower for a few minutes to soak up any excess moisture, or add them to a strainer and toss with a little salt to draw out extra liquid.

Then, decide how you’ll be cooking it — or not! Unlike regular pasta, all you really need to do is heat your zoodles through.

Sautéing is easiest and only takes a few minutes, which is why it’s my preferred method for making zucchini pasta with sausage.

If you want to boil them, cook for just one minute and drain well. Blot with a paper towel if they still seem too wet.

What spices are good for zoodles pasta?

Salt and pepper enhance the natural flavors of the veggies, so start with that and give it a taste.

If it still seems like something is missing, try spices you would add to regular pasta: garlic, basil, oregano, thyme, red pepper flakes, or your favorite Italian seasoning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Skillet Meals

Spicy Chicken Pasta Recipe (Easy One Pot) + Video

One Pot Hawaiian Pasta (30 Minute Recipe) + Video

Cheesy Chicken Pasta Recipe (Easy One Pot) + Video

Skillet Chicken Pot Pie Recipe with Easy Biscuits + Video

Zucchini Noodles with Sausage + Video

Combine Zucchini Noodles with Italian sausage for a healthy, flavorful meal. With fresh garden veggies, this recipe is perfect for summer!

Course Main

Cuisine American, Italian

Method Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 568cal

Author Donna Elick

Equipment

spiralizer OR
box grater OR
mandolin
large skillet 12 inches or larger is best

Ingredients

2 tablespoons coconut oil or olive oil
1 medium yellow onion thinly sliced
1 pint grape tomatoes sliced in half
4 Italian sausage links fully cooked and sliced into coins
4 medium zucchini or 3 large
2 ounces Parmesan cheese shredded
1 teaspoon salt divided, or more, to taste
1/2 teaspoon black pepper divided, or more, to taste

Instructions

Warm a large skillet over medium-high heat. Once you can feel the heat from 6 inches above the pan, add oil.
Meanwhile, cut onion in half, remove the outer layer, and slice into thin strips. Rinse tomatoes and slice in half.
When oil is hot, toss onion slices in the pan and sprinkle with 1/4 teaspoon each salt and pepper. Once the onions are beginning to look translucent, add tomatoes and sausage and season with 1/4 teaspoon salt and remaining pepper (about 1/4 teaspoon each). Your tomatoes will begin to release their juices, and it will collect in the pan. Once you see the tomato juice, it’s time to add zucchini.
Meanwhile: Wash zucchini and make zucchini noodles (see post for options on making the noodles).
Add zucchini noodles to skillet. Add remaining 1/2 teaspoon salt. Use tongs to toss and coat zucchini. Cook until desired texture is reached. I like mine like al dente pasta, about 3 minutes.
Taste and season with additional salt and pepper as necessary. Shred Parmesan cheese over the dish. Serve and enjoy!

Video

Notes

For a single portion, cut the recipe by 1/4, cook on medium heat and use a smaller skillet (I like my medium (10″) skillet for this recipe).
To make this a stress-free recipe, you can prep the ingredients ahead of time. It will take an extra 5 minutes, but if you are a newer cook, it will go much smoother. Some stores even have ready-to-use spiralized zucchini in the produce section.

Nutrition

Originally published March 2016, updated and republished May 2025

The post Zucchini Noodles with Sausage + Video appeared first on The Slow Roasted Italian.

Crispy Baked Low Carb Keto Zucchini Fries Recipe

Donna Elick — Thu, 08 May 2025 10:05:00 +0000

Keto Zucchini Fries are crispy, crunchy, and low carb! Your favorite summertime vegetable is sliced into “fries” and then battered with a mixture of keto-friendly flours and seasonings. Simply dredge, add to a baking sheet, and roast until they crisp up to golden brown perfection! Enjoy with your favorite dipping sauces. See the recipe card below for all the details!

Forget about French fries, and whip up this low-carb zucchini fries! They’re my new favorite way to stick to a Keto diet, while still getting to enjoy a crunchy, crispy texture.

In my opinion, this is the best way to cook zucchini during zucchini season. It’s the perfect tasty side or the easiest way to get the kids to eat more veggies!

Use this tasty recipe to use up a ton of zucchinis from the garden, or as a fantastic way to create the perfect side dish. Breaded zucchini that you can make at home literally gives the best results!

Keto Zucchini Fries

Zucchini is one of my favorite vegetables. It’s incredibly versatile and customizable… there are so many different ways to prepare, serve, and enjoy it!

Plus, once the summer months roll around, my supermarket always has a large selection of squash. That, or my neighbor with a big vegetable garden always has a few to spare!!

Zucchini just happens to be super keto friendly too. I’m not 100% keto — you guys know me, I love my indulgences — but I have been trying to reduce my carbs recently. I just feel better when I do!

As a result, I’ve been trying my hand at a bunch of keto and low carb recipes lately.

And, well, I’m here to tell you that low carb does not equal low flavor. These zucchini fries are proof!! And yes, my zucchini fries are keto!

The squash is lightly battered in a mixture of almond and coconut flour and some small yet mighty seasonings then baked in the oven until crispy.

It’s easy, tasty, and pretty dang wholesome.

Ingredient Notes and Substitutions

Zucchini – I used 2 of the largest zucchini I could find for this recipe! Make sure to cut them into sticks so they look like fries.
Eggs – You need eggs to help bind the batter to the squash.
Flour – I’m using both almond and coconut flour for my keto zucchini fries! Both are lower in carbs than regular, wheat-based flour.

Plus, the subtle almond and coconut flavors pair so well with the squash and seasonings.
Parmesan – I always try to sneak in some Parmesan cheese wherever I can in my savory recipes!!

It adds flavor and a touch of extra saltiness (without too much extra sodium) that I can’t get enough of. It’s so good with zucchini too.
Seasonings – A simple combination of salt, garlic powder, and cayenne pepper is all you’ll need.

Feel free to increase the amount of cayenne if you like spicy foods, or use paprika instead if you don’t.
Olive Oil Spray – To help your fries crisp up nicely while they bake… without having to add a ton of excess oil!

Don’t forget to dip these crispy zucchini fries into your favorite dipping sauce! I’m all about making some garlic aioli or pairing with keto ranch dressing! You could also dip into sour cream as well.

Tips and Tricks to Make Perfect Zucchini Keto Fries

Draw out any extra moisture.

Zucchini has a relatively high water content, and all of that excess moisture can lead to soggy fries.

After cutting your squash into sticks, lay them out on paper towels and sprinkle them with a little salt.

Let them sit for 15-20 minutes — the salt will draw out some of the moisture, which will give you crispier fries.

This step is optional, but it can be super helpful if you’re after extra crispy zucchini keto fries!

Double dip for an extra crunch.

Looking for an even crispier coating? After dipping the zucchini sticks in the egg mixture, dredge them a second time in the almond and coconut flour mixture.

This will give you a thicker, sturdier crust that will crisp up better in the oven!

Don’t crowd the baking sheet.

If you overcrowd the baking sheet, your fries will steam instead of roast.

Make sure to bake the fries in a single layer, leaving space between each one so that the air can circulate all around them.

You may need to use more than two baking sheets here depending on the size of your zucchini.

Bake in batches if you have to — your perfectly crispy keto zucchini fries will speak for themselves!

Spice it up!

My zucchini keto fries come together with a super simple blend of salt, garlic powder, and cayenne. You can feel free to experiment with different spices to add even more flavor!

Smoked paprika, Italian seasoning, or a pinch of crushed red pepper flakes would all work great.

Prep Ahead

Slice zucchini into sticks
Drain excess moisture
Preheat your oven to 400°F
Prep the baking sheets with olive oil spray

Kitchen Tools You Will Need

Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.

Serving Suggestions

Low carb zucchini fries are best enjoyed immediately after they come out of the oven and are nice and crispy!

Pair with your favorite dipping sauces — I personally love some homemade ranch, honey mustard, and this spicy Chipotle Lime Mayo. A classic like ketchup would also be super tasty.

Seeing as these zucchini fries are keto, why not serve them with my Low Carb Chicken Nuggets on the side?

And if you need more quick low carb recipe inspiration, I’ve got a list of keto lunch ideas!

Storing and Reheating Low Carb Zucchini Fries

Keto zucchini fries will keep in an airtight container in the fridge for up to 5 days.

They’ll soften a bit as more time goes on, but you can easily reheat them in a skillet to get them nice and crispy again!

You can also use your air fryer to reheat. 2-3 minutes at 400°F will do the trick!

Zucchini Fries Keto Recipe FAQ

How many carbs are in keto zucchini fries?

Based on the ingredients used, these keto zucchini fries have approximately 7 net carbs per serving.

Is zucchini okay in keto?

Yes! Zucchini is keto and low carb friendly. A medium-sized zucchini only has 4 grams of net carbs, making it a versatile veggie for a variety of keto meals, like these low carb zucchini fries!

Why are my zucchini fries soggy?

If your fries came out soggy, there was probably a lot of excess moisture in your zucchini. Next time, try the salting method to draw some of that water out. Don’t overcrowd your pan and make sure to bake at 400°F for crunchy results.

And for this batch, a few extra minutes in a skillet or air fryer can help turn soggy fries into crispy ones.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Low Carb Recipes

Low Carb Bacon Wrapped Chicken Bites Recipe

Low Carb Chicken Nuggets

Best Ever Low Carb Meatballs Recipe (Easy Keto)

Easy Low Carb Keto Cheesy Meatball Casserole Recipe

Crispy Baked Low Carb Keto Zucchini Fries Recipe

Keto Zucchini Fries are crispy, crunchy, and low carb! Made with simple ingredients and baked in the oven, they’re totally delicious!!

Course Side Dish

Cuisine American

Method Oven

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 217cal

Author Donna Elick

Equipment

Ingredients

2 large zucchini cut into sticks
2 large eggs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup almond flour
1/3 cup coconut flour
2/3 cup grated parmesan cheese
olive oil spray

Instructions

Preheat oven to 400°F.
Prepare two baking sheets with olive oil spray and set aside.
Pat the zucchini sticks dry.
Beat the eggs in a medium-sized bowl and add salt, garlic powder, and cayenne pepper. Mix almond flour, coconut flour, and grated parmesan in a medium size bowl.
Next, transfer the zucchini sticks one at a time into the egg mixture and then toss them with the almond flour breading.
Arrange the zucchini fries on the prepared trays. Spray the zucchini fries with the oil (this will make the coating golden brown and crisp).
Bake zucchini fries for 15 minutes, then turn them over and bake for another 10 to 15 minutes (until crispy and golden brown).
Serve warm with your favorite dipping sauce.

Notes

These fries are best served immediately as they’re crispy. Then, when stored in the fridge, they’ll soften as they absorb the zucchini moisture. In case of leftovers, you can reheat them in a skillet, and they’ll get crispy again.

Store them in the fridge, covered, for up to five days.

Nutrition

Originally published July 2024, updated and republished May 2025

The post Crispy Baked Low Carb Keto Zucchini Fries Recipe appeared first on The Slow Roasted Italian.

Easy Grilled Zucchini Parmesan Recipe with Italian Twist

Donna Elick — Tue, 08 Apr 2025 10:00:00 +0000

This Grilled Zucchini Parmesan Recipe is a fantastic way to use up garden zucchini! Tender spears with Italian seasoning and cheese are SO delicious, and healthy too. It’s a scrumptious summer side dish! Perfect for busy weeknights!

If you’re wondering what to do with extra zucchini at the end of the growing season, this zucchini parmesan recipe is one of the easiest and most delicious ways to prepare it!

Another great use for extra zucchini is our absolutely tasty Air Fryer Zucchini Fries!!

Or, this 10-Minute Zucchini Noodles with Sausage is an easy favorite dinner, with oodles and oodles of zoodles.

If you don’t grow your own zucchini, no stress. One of the best things about zucchini is that you can get it pretty cheaply at the store.

I keep this amazing zucchini recipe handy for a main dish when I want to eat light or as a great way to feed the family members veggies!

Since you only need a handful of ingredients to make these zucchini slices, you will love making it for the first time.

The best part is taking that first bite of that golden brown zucchini!

Zucchini Parmesan Recipe

Grilling is an absolute must in the summer. And, while there are many different ways to grill meat, I wanted to share one of our favorite ways to grill up healthy vegetables.

I love making this grilled zucchini recipe in the summer because it is ready, start to finish, in about 20 minutes.

Plus, it’s gluten-free and low carb, so it’s something that everyone on my guest list can enjoy without a problem.

As it gets warmer, I love being able to move my cooking outside onto the grill.

Have you tried our recipe for grilled Hawaiian ham kabobs? Or, how about spicy grilled corn? There are so many easy grilling recipes to try!!

Grilled Zucchini

Should you salt zucchini before cooking?

Adding salt to your zucchini helps draw out some of the water content, and it adds flavor as well.

But this grilled zucchini recipe uses a marinade, so there is no need to add extra salt to your squash.

Do you have to peel zucchini before grilling?

If you purchased your zucchini from the grocery store and the skin has been waxed, yes. You will need to peel the skin to remove the wax.

However, if the zucchini hasn’t been waxed, there is no need to peel it.

If you have a very large zucchini, you can peel it if you think that the skin is more bitter.

But, try it first to be sure, because the skin is loaded with flavor, fiber, and nutrients. If you’re the type of person that wants to peel the zucchini just because, go for it. You do the best way that works for you.

What size zucchini should I use for grilling?

Smaller zucchini have a sweeter flavor, so ideally, you don’t want to larger zucchini on the grill.

I look for medium-sized zucchini that are about 7″ long. But, if your Italian squash are larger or smaller, they will still work for this grilled zucchini recipe.

PRO TIP

If you’ll be making zucchini parmesan using extra large zucchini, you will want to remove the seeds before you make this recipe.

What other vegetables are good for grilling?

If you are all out of zucchini, you can use this same method to make grilled yellow squash, eggplant, bell pepper and onion wedges, or even grilled asparagus spears.

If the vegetables are especially small, you may want to grill them on foil instead to avoid them falling through the cracks.

Zucchini Parmesan FAQ

Can I make zucchini on the grill in foil?

Yes, if you want to make grilled zucchini in foil packets rather than directly on the grates, you can. Simply make a boat out of the foil, then add the spears and the marinade.

Then, very carefully seal the foil and allow zucchini parmesan to cook for the total time. You can open the foil and turn the zucchini over partway through if you like. But, it isn’t necessary to do that to cook it completely.

This is also an easy time-saving hack when it comes time to clean the grill after cooking.

All you need to do is to remove the grilled zucchini from the foil, and there is no extra clean up involved. That means more time to relax and spend with friends rather than inside doing dishes.

Can I make this recipe inside?

If you don’t have an outside grill, you can easily make this zucchini parmesan recipe on a stovetop grill pan — as long as the grill you use has ridges on it.

Something similar to a George Foreman indoor grill should work perfectly.

What spices pair well with this easy side dish?

That all just depends on what you want for your own personal consumption. I love topping it with parmesan cheese, but you can easily add garlic powder, black pepper, red pepper flakes, fresh basil, onion powder, fresh garlic or fresh herbs, or anything else that you want.

The great thing about making this easy recipe is that you can make it any way that you want.

You can also add some mozzarella cheese, or have some marinara sauce for flavor. This is a great side dish to make for dinner tonight because it gives loads of flavor options!

Can I make this in the oven?

Sure! If you want to cook this indoors, you can add the zucchini spears to a baking sheet in a single layer. Just know that you won’t have grill marks on them, but you will still be able to eat them in your favorite way.

You can also slice them in zucchini rounds and cook them on a sheet pan as well. I sprinkle a bit of kosher salt on them and sometimes even add finely grated Parmesan cheese to my baked zucchini. Add a spice mix to the whole batch to enhance the flavor.

Serving Suggestions

Zucchini on the grill makes a wonderful vegetable side dish that you can serve with any type of protein!

Here are a few suggestions that you might want to try when you make this zucchini parmesan recipe:

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Grilling Recipes

Grilled Hawaiian Beef Kabobs

Prime Rib On The Grill

Potatoes On The Grill In Foil

Bourbon BBQ Chicken Skewers

👉 Snag your copy today and bring the heat to your summer table!

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Easy Grilled Zucchini Parmesan Recipe with Italian Twist

This Grilled Zucchini Parmesan Recipe is a fantastic way to use up garden zucchini! It's a scrumptious summer side dish!

Course Side Dish

Cuisine American

Method Grill

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 35cal

Author Donna Elick

Equipment

Ingredients

4 small zucchini about 1 pound
2 tablespoons olive oil
1 lemon freshly squeezed
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 cloves fresh garlic finely minced
1 1/2 teaspoons Italian seasoning
1 tablespoon chopped fresh Italian flat leaf parsley optional garnish
Shredded parmesan cheese optional garnish
Crushed red pepper flakes optional garnish

Instructions

In a rectangular pan, whisk together the olive oil, lemon juice, salt, pepper, garlic, and Italian seasoning until well combined.
Wash and dry zucchini. Cut zucchini into spears.
Place zucchini spears in the rectangular pan and toss with the olive oil mixture until coated.
Heat your grill to medium-high.
Brush the grates of your grill with olive oil. You can also use a wadded up paper towel with oil on it, grip it with a grill tongs and rub it over the grates.
Place the zucchini on the grill, using tongs, and cook for 3-4 minutes per side or until tender.
Remove from the grill and place on serving plate.
Garnish with additional salt and pepper or Parmesan cheese and crushed red pepper flakes if desired.

Nutrition

Originally published July 2020, updated and republished April 2025

The post Easy Grilled Zucchini Parmesan Recipe with Italian Twist appeared first on The Slow Roasted Italian.

Fried Zucchini Sticks (Carrabba’s Italian Grill Copycat!)

Donna Elick — Mon, 22 Apr 2024 10:00:00 +0000

Fried Zucchini Sticks are crispy, crunchy, and full of subtly sweet and savory flavors! Enjoy all of the beauty of fries made with your favorite squash. All you need are a handful of basic pantry ingredients and some zucchini to make it yourself at home. Learn how to recreate Carrabba’s Italian Grill zucchini fritte with my easy recipe!

Fried Zucchini Sticks

This isn’t my first zucchini recipe and it definitely won’t be my last!! This is the Slow Roasted Italian, after all, and this squash is a mainstay in Italian cooking… and beyond!

From Baked Zucchini Chips and zucchini fries in the air fryer to Grilled Zucchini Parmesan and zoodles with sausage, there’s something for every meal and every occasion.

And now, I’m bringing something new to the mix: fried zucchini sticks, just like at Carrabba’s Italian Grill.

This is one of my favorite appetizers to order out. There’s something so delicious about these crispy-on-the-outside and tender-on-the-inside veggie fries.

Pair them with your favorite dipping sauces as a snack, or serve them alongside a protein and a carb for dinner. They’re so versatile!

I made these deep fried zucchini sticks at my last family party, and everyone went crazy for them.

That’s right: they’re impressive enough for guests too. And incredibly easy to make!

Want a lighter option? Try our Keto Zucchini Fries for the same satisfying crunch without the worry of carbs!

Ingredient Notes and Substitutions

Zucchini – I’m using a few medium-sized zucchini for this recipe. When you’re prepping, make sure to wash them well and cut the slices evenly.

You want them to cook at the same rate!
All-Purpose Flour – For the breading. I almost always use all-purpose flour to create my dredging stations — but if you’re gluten-free, use your preferred 1:1 GF flour.
Eggs – You’ll need 3 large ones. If you want to skip the eggs, you can substitute them with a mixture of flour and water or milk to create a paste.
Breadcrumbs – It’s important not to use any old breadcrumbs! Your choice will impact the final texture and flavor of your fried zucchini sticks.

I like Panko best as they give a lighter, crispier crunch!
Seasonings – I season the zucchini with a bit of salt and pepper, then add dried parsley and dried oregano to the breadcrumbs.

Feel free to get creative with different herbs and spices! Garlic and onion powder, or even some grated Parmesan cheese would all add an extra layer of flavor.

Vegetable Oil – For frying. I typically use canola oil!

Tips and Tricks to Make Perfect Zucchini Fritte

Don’t skip the seasoning step.

Zucchini contains a ton of water, which will make your Carrabba’s zucchini fritte go soggy if you don’t remove some of that excess moisture.

The easiest way to do it is to season the sliced zucchini with salt and pepper and let them sit for about 5 minutes.

The salt will draw out some of the water, which will help them crisp up more nicely after frying!

Use a thermometer to check the oil temperature.

Make sure the vegetable oil is hot before you start frying — it should be between 350°F and 375°F — or else your zucchini fritte won’t come out crispy.

Use a candy thermometer to determine the exact temperature. The zucchini should start to sizzle as soon as it hits that hot oil.

In case you can’t tell already, I’m all about making my deep fried zucchini sticks as crispy and crunchy as possible, just like Carrabba’s!

Bake for a healthier version.

If you’re not a fan of deep frying, you can also make Carrabba’s zucchini fritte in the oven!

Bread the zucchini as directed on the recipe card, but place them on a baking sheet lined with parchment paper instead of frying.

Bake at 425°F for about 20 minutes or until golden brown and crispy.

You’ll be able to enjoy the same flavors and texture (though not exactly the same texture, just FYI) without the excess oil.

Prep Ahead

Slice and season the zucchini, then let it sit
Create the dredging stations

Kitchen Tools You Will Need

Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Shallow Bowls for dredging.
4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
Candy Thermometer – To check the oil temp.
Slotted Spoon – To safely remove your food from the hot oil.

Serving Suggestions

These fried zucchini sticks are best enjoyed hot! They will lose their crispiness over time, so if you want that signature crunch, try to prepare them just before you’re ready to serve.

If you plan on making a large batch for a party, place on a baking sheet in a 200°F oven to keep them warm.

They may for a great snack or appetizer — paired with your favorite dipping sauces, of course. I love ranch, marinara sauce, and chipotle lime mayo, or you could make some lemon aioli, just like at Carrabba’s.

Zucchini fritte is also an excellent side dish for grilled meats or seafood. Honey balsamic grilled chicken, London broil, and shrimp are just a few ideas!

Storing and Reheating Deep Fried Zucchini Sticks

You can store leftovers in an airtight container in the fridge for up to 2-3 days.

Remember that zucchini naturally contains a ton of water — I usually add a clean paper towel to the container with them to soak up any moisture!

I recommend reheating fried zucchini sticks in your air fryer at 350°F for 3-5 minutes for the crispiest results.

You could also use your oven — 10-15 minutes at 375° on an aluminum foil-lined baking sheet should do the trick.

Fried Zucchini Sticks FAQ

How do you keep breading from falling off zucchini?

To keep the breading from falling off your deep fried zucchini sticks, you need to make sure they’re as dry as possible before you get started. Allowing the zucchini to sit in salt and pepper for at least 5 minutes can be super helpful.

You may also want to chill the breaded zucchini for about 15 minutes before frying. This gives it enough time to really stick!

How do you keep zucchini from getting soggy when frying?

Salting the zucchini before you bread and fry it is key! It drains any excess moisture which will keep things nice and crunchy.

You can also pat the squash dry before you add the salt to help the process.

Why is my fried zucchini bitter?

Deep fried zucchini can sometimes taste bitter if the zucchini is overripe or has a lot of large seeds. If this is a real concern, you can always scoop out the seeds before slicing your squash.

As a note, letting it sit in salt could also help remove any bitterness! See how important that step is?

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Appetizer Recipes

Copycat Cheesecake Factory Buffalo Blasts

Cheeseburger Spring Rolls (Cheesecake Factory Copycat)

Crispy Crab Cake Bites Recipe (Cheesecake Factory Copycat)

Cheesecake Factory Avocado Egg Rolls Copycat Recipe

🍔 Copycat Creations Vol 1
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Fried Zucchini Sticks (Carrabba’s Italian Grill Copycat!)

Fried Zucchini Sticks are so easy to make. Crunchy on the outside and tender on the inside, Carrabba’s zucchini fritte are incredibly tasty!

Course Appetizer

Cuisine Italian

Method Stovetop

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 345cal

Author Donna Elick

Equipment

Ingredients

2 medium zucchinis washed and cut into ¼-inch thick sticks
salt and pepper to taste
1 cup all-purpose flour
3 large eggs
1 1/2 cups breadcrumbs
1 teaspoon dried parsley
1 teaspoon dried oregano
vegetable oil for frying

Instructions

In a medium bowl, season the zucchini sticks with salt and pepper, toss to coat and allow them to sit for 5 minutes.
Set up your dredging station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the breadcrumbs, dried parsley, and dried oregano.
Dredge each zucchini slice first in the flour, shaking off any excess. Then, dip it in the beaten eggs, ensuring it’s fully coated. Finally, coat it in the breadcrumb mixture, pressing lightly to make sure it adheres.
Heat about 1/2 inch of vegetable oil in a large frying pan over medium heat. Once the oil is hot, add the zucchini slices in batches, being careful not to overcrowd the pan.
Fry each batch for about 2-3 minutes on each side, or until they turn golden brown and crispy.
Use a slotted spoon to remove the zucchini fritte from the oil, and drain them on paper towels to remove excess oil.
Season the Zucchini Fritte with additional salt and pepper to taste.
Serve the Zucchini Fritte while they’re still warm. They can be enjoyed as is, or with a side of your favorite dipping sauce.

Notes

To ensure a crispy texture, make sure the oil is hot before you start frying. The zucchini should sizzle as soon as it hits the oil.

Try to cut the zucchini slices evenly to ensure they cook at the same rate.

These Zucchini Fritte are best served immediately, as they can lose their crispiness over time. However, if you have leftovers, you can reheat them in the oven or air fryer to restore some of their crunch.

The choice of breadcrumbs can greatly influence the final texture and flavor of your Zucchini Fritte. Panko breadcrumbs, for instance, will provide a lighter, crispier coating compared to regular breadcrumbs.

Feel free to experiment with different herbs and spices in the breadcrumb mixture. Garlic powder, onion powder, or even some grated Parmesan cheese could add an extra layer of flavor.

If you prefer a healthier version, these zucchini sticks can also be baked in the oven. Just arrange them on a baking sheet lined with parchment paper and bake at 425°F (220°C) for about 20 minutes, or until golden and crispy.

For an egg-free version, you can substitute the eggs with a mixture of flour and water or milk to create a paste for the dredging process.

Zucchini Fritte makes a great snack or appetizer, but can also be a perfect side dish for grilled meats or fish.

If you’re making a large batch for a party, keep the cooked Zucchini Fritte warm and crispy by placing them on a baking sheet in a 200°F (95°C) oven until ready to serve.

Remember that zucchini contains a lot of water, which can make your fritte soggy if not handled properly. That’s why it’s important to let the salted zucchini sit for a few minutes before dredging; this will draw out some of the moisture, resulting in a crispier end product.

Nutrition

Originally published April 2024

The post Fried Zucchini Sticks (Carrabba’s Italian Grill Copycat!) appeared first on The Slow Roasted Italian.

Zoodles Primavera Olive Garden

Donna Elick — Tue, 16 Aug 2022 10:00:00 +0000

Olive Garden Zoodles Primavera is the best zucchini pasta recipe EVER!! Perfectly tender-crisp and colorful veggies in a creamy, cheesy sauce. It’s the perfect meal to make with seasonal veggies, but this healthy pasta primavera is so scrumptious, you’ll want it all year long!

The zucchini noodles are one of my favorite items on the Olive Garden® lighter fare menu. Plenty of veggies, and of course, plenty of cheese!

And for home gardeners, there’s no better way to enjoy your seasonal produce.

Olive Garden Zoodles

Who said healthy food has to be boring?

This zucchini pasta recipe is packed with energy-boosting vitamins and minerals that will help keep your body in tip top shape. No guilt here!

Definitely keep some of your squash on standby for another healthy Italian recipe – zucchini parmesan!

Also, if you want a healthy side to serve with the meal, you can’t go wrong with Olive Garden Salad and Italian Dressing!

Ingredient Notes and Substitutions

Zucchini – We use only the best squash to prepare the best zoodles recipe!

Perfectly ripe zucchini should be a gorgeous dark green color, and the flesh should be firm — not mushy at all!

If it feels springy or spongy when you gently press, it’s likely gone bad.
Mushrooms – The Olive Garden zucchini pasta recipe uses baby bella mushrooms, but there’s room for any mushroom you like!

You can dice a regular sized portobello mushroom, use white mushrooms, or throw in some morel mushrooms.

The world is your oyster — and oyster mushrooms would work, too!
Bell Peppers – Red peppers will match your plate of zoodles primavera from Olive Garden, but yellow or orange peppers are delicious as well!

Alternatives aren’t quite as sweet or juicy, so keep that in mind when choosing your produce.
Broccoli and Carrots – You can easily use frozen florets and carrots instead of fresh.

If you do, let them thaw in the fridge and then pat with a paper towel to remove excess moisture.
Tomatoes – Cherry tomatoes are just perfect. You can throw them in whole and heat them up just enough for them to give a little juicy pop with each bite!

But you have some wiggle room — grape tomatoes make a fine substitute.
Heavy Cream and Parmesan Cheese – For our delicious cream sauce!

You could substitute the heavy cream with whole milk, if preferred, but the resulting sauce won’t be as thick or luscious.

One way to compensate is with a bit of flour or a tiny amount of cornstarch to thicken things up.

How to Make Perfect Zoodles

You’ll have a hard time preparing zoodles primavera without a proper spiralizer.

I use a KitchenAid spiralizer attachment, though there are plenty of manual options out there.

Prepare the squash by chopping off the rounded ends, then give the veggies a quick rinse.
Salt the zucchini.
After making the zucchini noodles, you need to give them time to release the water that’s built up in the flesh.

Do this by sprinkling the noodles with sea salt. Then, place them into a fine mesh strainer set over a large bowl and let them sit for at least 30 minutes.

Doing this helps to prevent watery noodles, prevents the veggie mix from boiling, helps them cook faster, and also keeps the zoodles super flavorful.
Release excess water.
Afterward, wrap the zoodles in a few sheets of paper towel or a clean kitchen towel and squeeze to drain any liquid still hanging on.

You won’t be able to get all of the water out, but this should help remove most of it!

Storing and Reheating

Be sure to refrigerate your leftovers in an airtight container as soon as you’re finished serving.

This helps them last as long as possible. Ideally, Olive Garden Zoodles Primavera will keep for up to 3 days.

To reheat, add everything back into a saucepan and cook over medium heat until warmed through. Honestly, though? I eat my leftovers cold!

Olive Garden Zucchini Noodles FAQ

Are zoodles healthier?

They sure are. Compared to pasta made with flour, zucchini noodles have fewer carbohydrates and are gluten free.

Not only that, but they’re full of vitamins and minerals! Zucchini is rich in vitamins A, C, and B6, , as well as potassium and fiber.

Combined with its low levels of sugar and fat, it is an extremely healthy pasta substitute.

Can zoodles be eaten raw?

Absolutely! In fact, this zucchini pasta recipe involves very little cooking of the noodles themselves – just 4 minutes or so for the squash to soften.

But you could easily add the zucchini noodles at the very end and coat them in the cream sauce without frying them at all.

Remember, though, that the texture will be crisper and the noodles will have a slightly bitter flavor.

Enjoy!
With love, from our simple kitchen to yours.

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Other Fabulous Olive Garden Recipes

Olive Garden Shrimp Alfredo

Olive Garden Pasta Fagioli

Five Cheese Ziti Al Forno

Olive Garden Breadsticks Recipe

Olive Garden Zoodles Primavera

Olive Garden Zoodles is a healthy pasta primavera on the lighter fare menu. Zucchini pasta is SO good, and we have the recipe for you!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 300cal

Author Donna Elick

Equipment

Ingredients

3 medium zucchini
salt and pepper to taste
4 tablespoons salted butter
1/2 white onion diced (about ½ cup)
1 cup baby bella mushrooms sliced
2 teaspoons minced garlic
1 red bell pepper sliced
1 cup broccoli florets
2 medium carrots
1/2 cup fresh basil leaves chiffonade
1 cup cherry tomatoes
1/2 cup heavy cream
1/4 cup grated parmesan cheese

Instructions

Thoroughly wash all vegetables.
Spiralize 3 zucchini. Square off the ends of the zucchini and place them in the spiralizer. Use a medium spiral blade.
Place the zucchini in a bowl or colander and toss with 1 teaspoon of sea salt. Set aside (set over a drain if using a colander) and allow the zucchini to weep (release its water.) After about 30 minutes, drain any water that has been released from the zucchini, then wrap the zoodles in a clean dishcloth and gently squeeze as much of the remaining water from them as you can.
Prepare the remaining vegetables by dicing, spiralizing, or slicing.
Melt butter in a large skillet over medium heat.
Add onions and mushrooms to the skillet and saute for about 2 minutes, until softened.
Add the minced garlic to the pan and cook 1 minute longer.
Add the bell pepper, broccoli, and carrots to the pan and cook, tossing gently, for 2 minutes longer, until the vegetables have just begun to soften.
Add in the zoodles, chiffonade basil, and cherry tomatoes. Cook 3-4 minutes longer, until the zoodles begin to soften.
Add cream, then parmesan cheese, and additional salt and pepper to taste. Cook and stir for 1 additional minute, until the cheese has melted and the cream sauce is coating the zoodles and other vegetables.
Serve immediately.

Notes

Store in an airtight container in the refrigerator for up to 3 days.

We used a Kitchen-Aid spiralizer attachment for automatic spirals. There are other brands of spiralizers that are manual, if you do not have a Kitchen-Aid. (I chose the kitchen-aid attachment because it was not much more expensive than a plastic manual spiralizer.)

Weeping the zucchini helps to keep excess liquid out of the pasta primavera, allowing the dish to cook up more quickly and prevent the vegetables from boiling and losing flavor in the excess water.

We loved ½ cup of heavy cream for a nice creamy sauce, but you can certainly substitute milk and/or use less to lighten the meal further.

You can serve with additional parmesan cheese and fresh basil leaves.

Nutrition

Originally published August 2022

The post Zoodles Primavera Olive Garden appeared first on The Slow Roasted Italian.