Carrabba's Zucchini Stefano Recipe

A light and flavorful side inspired by Carrabba’s, this Zucchini Stefano blends tender zucchini, sweet tomatoes, garlic, and basil for a fresh Italian classic.

Carrabba's Zucchini Stefano

Cuisine: Italian, American
Category: Side Dish, Vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 130 CALORIES

Carrabba’s Zucchini Stefano is one of those side dishes that looks simple on the plate but surprises you the moment you taste it. It’s basically sautéed zucchini with tomatoes, garlic, and fresh basil, but in the hands of Carrabba’s, it becomes this bright, fresh, Italian-style classic that works as well with grilled meats as it does on its own. Think of it as a lighter, garden-to-table cousin to the heavier pasta sides you might expect at an Italian-American restaurant.

At its heart, the recipe is a love letter to Mediterranean cooking—minimal ingredients, prepared quickly, letting the produce shine. Fresh zucchini is sliced into long, thin pieces, lightly browned in olive oil infused with garlic, and then finished with sweet, slightly tangy crushed plum tomatoes and the clean perfume of basil. No complicated sauces, no overload of spices. Just the flavors of the vegetables themselves, brought together with heat and timing.

The first bite usually gets you with its contrast—tender zucchini that still has a little firmness, mingled with juicy tomato that coats your tongue with a gentle acidity. The garlic is there but never overpowering, and the basil hits last, almost like a green, peppery exhale. If you’ve ever eaten it alongside roasted chicken, steak, or even grilled fish, you’ll know how easily it steps into the role of both comfort food and fresh vegetable side.

One of my favorite things about Zucchini Stefano is how it works for different occasions. At Carrabba’s, you’ll often see it served in a small dish beside the main entrée, maybe with a little juice from the pan drizzled over the top. At home, I’ve been known to pile it over warm crusty bread as a light lunch, or toss it into freshly cooked pasta with a sprinkle of Parmesan for a quick dinner. It’s vegetarian-friendly, naturally gluten-free, and light enough to fit into a weeknight meal without that “post-dinner slump.”

If you’re making it yourself, here’s a quick tip—don’t overcook the zucchini. It should soften but keep its shape; too much time in the pan and it turns mushy. Also, fresh basil really makes the difference. Dried basil will change the flavor completely, so if you can, always go fresh.

Storage is straightforward. Keep leftovers in an airtight container in the fridge for up to two days. When reheating, do it gently in a skillet over low heat so the zucchini doesn’t collapse, and maybe add a tiny splash of olive oil to bring back its sheen. It’s not the kind of dish that freezes well, so best to make just what you’ll eat in a couple of days.

Nutritionally, you’re looking at a low-calorie, vitamin-rich side with the healthy fats from olive oil and antioxidants from the tomatoes. It’s one of those “feels indulgent but isn’t” dishes—especially compared to creamy gratins or fried sides.

Some folks like to riff on the recipe with a pinch of red pepper flakes for heat, a handful of onions for extra sweetness, or even a sprinkle of Pecorino Romano. But honestly, there’s something beautiful about sticking to the original—just zucchini, tomatoes, garlic, basil, and good olive oil. It’s that simplicity that keeps it fresh and timeless.

If you’ve never tried it, my takeaway is this: Zucchini Stefano is proof that a side dish can have as much personality as the main course. It’s quick, seasonal, and deeply satisfying without feeling heavy. You can eat it year-round, but it’s unbeatable in summer when zucchini is at its best.

And if you’re tempted now—and you should be—check the recipe below and make yourself a plate of this Italian classic. It’s one of those things you’ll start serving “just on the side” and end up eating straight from the pan.

Recipe

A bright, fresh Carrabba’s-style side dish made with sautéed zucchini, sweet plum tomatoes, garlic, and basil — a light, flavorful classic that pairs perfectly with grilled meats or stands alone as a vegetarian favorite.

Ingredients

4 medium zucchini, cut into thin strips or matchsticks
2 tablespoons extra virgin olive oil
2 large garlic cloves, thinly sliced
1 (14.5-ounce) can whole Italian plum tomatoes, crushed by hand or with a spoon
6 fresh basil leaves, roughly chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper

Instructions

Heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté gently until fragrant and golden, about 1 minute. Do not let it brown.
Add the zucchini strips and cook for 3–4 minutes, stirring occasionally, until they begin to soften but still hold their shape.
Stir in the crushed tomatoes along with their juices. Season with salt and pepper. Increase heat to medium and cook for another 4–5 minutes until the zucchini is tender and the sauce slightly thickens.
Remove from heat and stir in the fresh basil. Serve immediately as a side or over warm crusty bread.

Rated 4.9 by 186 reviewers.

Recipe Tags: Carrabba's Zucchini Stefano, zucchini stefano recipe, carrabba's zucchini recipe, sautéed zucchini with tomatoes, italian zucchini side dish, garlic olive oil zucchini, fresh basil zucchini, crushed tomatoes and zucchini, vegetarian side dish, quick summer zucchini recipe, skillet zucchini recipe, copycat carrabba's recipe

Published by: Crisprecipe

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Recipe Video

Carrabba's Zucchini Stefano

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Servings

If you’re serving Carrabba’s Zucchini Stefano, think of it as a versatile “bridge” dish — it can lean light and fresh for summer meals or be the colorful side that brightens heavier mains.

Here’s how I’d serve it:

Spoon it onto the plate alongside grilled chicken, steak, or fish — the light acidity of the tomatoes cuts through rich meats beautifully.
Heap it over a slice of toasted crusty bread and drizzle with a bit of the cooking juices for a rustic bruschetta-style appetizer.
Toss it gently with al dente pasta (penne, spaghetti, or even orecchiette) and a sprinkle of Parmesan for a quick vegetarian main.
Pair it with roast potatoes or herbed rice for a full, plant-focused plate.
Serve it at room temperature alongside an antipasto platter — it plays well with olives, cured meats, and fresh mozzarella.

A small tip: if you’re plating it for guests, add a few fresh basil leaves on top just before serving. It makes it look like you spent twice as long on it, and the aroma is irresistible when it hits the table.

Tips

If you want your Carrabba’s Zucchini Stefano to really shine, here are the tips and little “restaurant habits” I’ve picked up over the years that make a big difference:

Use firm, fresh zucchini — small to medium-sized ones tend to be sweeter and less watery than big ones.
Cut evenly so they cook at the same rate; a mandoline makes this fast if you’re doing matchsticks.
Don’t rush the garlic oil step — low heat at first, so the garlic releases aroma without turning bitter.
Drain canned tomatoes lightly if they’re overly watery; you want a light sauce, not soup.
Season in layers — a pinch of salt with the zucchini, then a touch more after adding tomatoes, so each ingredient’s flavor pops.
Add basil at the very end — heat dulls fresh basil’s flavor and color, so keep it as the final flourish.
Cook until just tender — zucchini goes from perfect to mush quickly; pull it off the heat while it still has a slight bite.
Taste and adjust — if it needs brightness, add a splash of lemon juice; if it feels flat, a pinch more salt works wonders.
Serve immediately for the best texture and aroma, though gentle reheating works if you must prep ahead.

One more thing — this recipe is light enough that you can make a double batch and use the leftovers the next day over pasta, tucked into an omelet, or even as a warm salad topping. That’s how you stretch a side into a whole new meal without much extra work.

Ingredient Substitutes

You can definitely swap a few things in Carrabba’s Zucchini Stefano without losing its spirit, especially if you’re working with what’s already in your kitchen or adjusting for taste/diet.

Here are some good substitutes:

Zucchini → Yellow squash works almost identically, and a mix of both adds nice color. For a firmer texture, you can even try thin-sliced eggplant.
Olive oil → A mild avocado oil works well, though you’ll lose that Mediterranean aroma. If you want a richer finish, use a little unsalted butter mixed with oil.
Garlic cloves → Shallots or spring onions give a milder, sweeter note. Garlic powder works in a pinch but add it later so it doesn’t scorch.
Canned plum tomatoes → Fresh ripe tomatoes (peeled and chopped) give a brighter flavor. You can also use diced tomatoes with basil for a shortcut.
Fresh basil → Fresh parsley adds brightness, or fresh oregano for a more herbal punch. Dried basil can work, but add it earlier in cooking so it rehydrates.
Salt & pepper → You can use seasoned salt, herb blends, or even a pinch of red pepper flakes if you want gentle heat.

Small swaps can change the personality of the dish — for example, butter instead of olive oil + parsley instead of basil will make it taste more French than Italian.

Remarks

Carrabba’s Zucchini Stefano is one of those sides that proves simple ingredients, cooked with care, can taste extraordinary. Keep it fresh, don’t overcook, and let the flavors speak for themselves.