• Wash and dry produce. • Trim and halve zucchini crosswise; cut each half lengthwise into 1⁄4-inch-thick planks. Halve tomatoes lengthwise. • Lightly salt zucchini and let rest 2-3 minutes. Pat dry with paper towels.

• In a large bowl, whisk together tempura batter mix, Italian Seasoning, garlic powder, nutritional yeast, 1⁄2 cup water(1 cup for 4 servings), a pinch of salt, and pepper. TIP: If mixture seems too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency. • Add zucchini and toss to coat.

• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated zucchini in a single layer. (TIP: Don’t overcrowd the pan! You may need to work in batches.) Cook until zucchini is golden brown and crisp, 2-3 minutes per side. • Using a slotted spoon, transfer zucchini to a paper-towel-lined plate. Season with salt to taste. • Halve and toast baguettes.

• In a second large bowl, toss arugula and tomatoes with as much dressing as you like. • Spread basil paste on bottom halves of baguettes. Evenly top with fried zucchini and marinara. Close to form sandwiches. • Divide sandwiches and salad between plates. Serve.