I tried to make it myself last night then after dinner I received a recipe from them. Mine was pretty close except I used canned petite diced tomatoes and added some julienned carrots as well. Also I'm out of fresh basil so I had to use dried. It turned out pretty good. Here is a copy of the email Carabas sent me.
****Hello, and thank you for joining us while on vacation. My name is Miguel Morales, and am the proprietor for Carrabbas of Chattanooga. The dish you are interested in, is a lightly sautéed French fry cut fancy zucchini. It is sautéed in chopped white onion, garlic (fresh), and salt and pepper (this is sautéed in great quality extra virgin olive oil). Once zucc. Is sautéed lightly, add crushed roma tomatoes, olive oil infused with chipped garlic, fresh torn basil, and salt and pepper to season. The trick to this dish is not overcooking your zucc. you want your vegetable to still have a little bite. Happy cooking, and let me know how it turns out… Miguel Morales****
Laura. Mio, Michigan
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