Name: Little zucchini with crisp crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 2 tablespoon olive oil; 40 gram butter; 2 thick slices (50g) ciabatta bread, crusts removed, chopped finely; 2 clove garlic, crushed; 1 tablespoon pine nuts, toasted, chopped coarsely; 1 teaspoon finely grated lemon rind; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon dried currants; 24 small zucchini (700g), with flowers attached

Ingredients

2 tablespoon olive oil

40 gram butter

2 thick slices (50g) ciabatta bread, crusts removed, chopped finely

2 clove garlic, crushed

1 tablespoon pine nuts, toasted, chopped coarsely

1 teaspoon finely grated lemon rind

2 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon dried currants

24 small zucchini (700g), with flowers attached

Method

1.Heat half of the oil and half of the butter in large frying pan; cook bread cubes, stirring, until browned lightly. Add garlic; cook, stirring, until fragrant. Stir in pine nuts, rind, parsley and currants.

2.Heat remaining oil and butter in large frying pan, add zucchini; cook, covered loosely, until browned lightly and just tender.

3.Serve zucchini sprinkled with the bread mixture.

Crumb mixture can be prepared several hours ahead. Cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini quartered lengthways.
Note

Woman's Weekly Food

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Ingredients

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