Little zucchini with crisp crumbs | Women's Weekly Food

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