Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.



Zucchini Fritte

Carrabba's Zucchini Fritte
Copycat Recipe

Serves 6-8

Zucchini Fries

2 whole zucchini
2 egg whites

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoons pepper
1 teaspoon garlic powder
1 1/2 cups Panko breadcrumbs

1/2 cup Parmesan cheese
olive oil cooking spray

To make the Fries:  Preheat oven to 400 degrees. In a food processor, add the Panko crumbs and grind to a finer texture. Add the salt, pepper, garlic powder and Parmesan. Process just until the ingredients are mixed together. Pour crumbs into a wide bowl.Cut Zucchini into fry size pieces about 3 inches long. Beat egg white with a splash of water until frothy.Lightly dust zucchini with flour. Dip in beaten egg white and then coat with Panko breadcrumb mixture.Place zucchini fries on an aluminum foil coated cookie sheet that has been sprayed with olive oil, careful not to crowd. Lightly spray tops of zucchini fries with the olive oil.Bake for 10-12 minutes, flip and bake for another 10-12 minutes or until crispy and lightly browned.

To Roast the Garlic:  Roasting is a simple method of cooking garlic that will bring out its smoky flavor, soften it for spreading or blending into dips and sauces. The other good news is that it’s super-easy to make, requires very little active time in the kitchen and you won’t dirty many dishes or utensils. You just cut the top off of a full head (or two or five) of garlic, removing about 1/4 inch and leaving the rest in tact. Sprinkle with a pinch of coarse salt and drizzle with olive oil.  Then wrap the clove(s) in foil and bake at 400 degrees for 45 minutes.  You’ll need to let the garlic cool for a while so that you can squeeze the soft, roasted individual cloves from their skins. Then you can spread on crusty bread or use in your favorite recipe. Try substituting roasted garlic for raw in pasta sauce for a slightly smoky flavor, use the cloves as a pizza topping or in a pasta dish.

Roasted Garlic Aioli
1 egg yolk
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 cup olive oil
1 head garlic, roasted
Kosher salt and freshly ground black pepper

To make the aioli:  Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.


  1. Carrabba's Zucchini Fritte is fried, not baked.

  2. The aioli tastes nothing at all like Carrabbas'.

  3. The fries tasted pretty good. Thanks for the recipe, :)

  4. The fries tasted pretty good. Thanks for the recipe, :)

  5. The sauce was watery and wSnt even close.