Wash and dry produce.

Trim and halve zucchini crosswise; cut each half lengthwise into ¼-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, ½ 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 ⅓-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.