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.

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Stuffed Zucchini

STUFFED ZUCCHINI              
Carrabba's Restaurant Recipe

4 zucchini, cut in half lengthwise
1/4 cup extra virgin olive oil
1 small red onion, finely chopped
3 cloves garlic, minced
2 eggs, lightly beaten
4 zucchini blossoms, cut into strips
1/4 cup freshly grated Parmigiano Reggiano cheese
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh Italian parsley
4 tablespoons unseasoned fresh breadcrumbs
kosher salt
freshly ground black pepper

Preheat the oven to 350 degrees.

Hollow out the zucchini using a paring knife and dice the flesh, reserving in a bowl.

Heat the oil a large heavy skillet and saute the onions with the garlic for about 3 minutes. Add the diced zucchini and cook 3 minutes more. Season with salt and pepper and set aside to cool.

Combine the cool zucchini mixture in a bowl with the eggs, zucchini blossoms, cheese, thyme, parsley  and two tablespoons of the bread crumbs. Season with salt and pepper.

Stuff the hollowed out zucchini with the mixture and sprinkle lightly with the remaining bread crumbs. Arrange on a baking sheet and drizzle with a little more oil. Bake for 20 to 30 minutes.

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