WITH ANGI BOSELLI Presented by CHICKEN ZUCCHINI FRITTERS WITH OVEN ROASTED TOMATO AIOLI INGREDIENTS 1 lb ground chicken breast 16 oz grated zucchini 2 teaspoons onion powder 3 tablespoons cilantro, chopped 1 clove garlic 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cumin 4 tablespoons grape seed oil METHOD Mix chicken, zucchini, onion powder, cilantro, garlic, salt, pepper and cumin together in mixing bowl. Heat large sauté pan over medium-high heat. Add oil to pan. Scoop mixture by spoonful; form into meatballs. Add to pan; cook until golden brown. Flip over and cook second side to golden brown, about 4 minutes. Oven-Roasted Tomato Aioli INGREDIENTS 4 lb Roma tomatoes, cut into 1/2-inch rounds 1 cup olive oil, divided Kosher salt and ground black pepper 4 sprigs oregano 4 sprigs thyme 2 sprigs rosemary 2 egg yolks 6 cloves garlic cloves 1/2 lemon, zested and juiced METHOD Preheat oven to 300ºF. Lay tomatoes on a parchment lined baking sheet. Season each tomato slice lightly with salt, pepper and a dash of olive oil. Lay herbs and garlic around tomatoes and cook for 2½-3 hours, until they appear dried. Place egg yolks, tomatoes, garlic, herbs (stems removed) and lemon juice in a food processor. While food processor is running, slowly add remaining olive oil in a slow steady stream until mixture reaches a mayonnaise consistency. Add lemon zest; season to taste with salt and pepper.