Little zucchini with crisp crumbs
Crispy zucchini bites with a light crumb coating—quick and easy for dinner. Perfectly paired in Women’s Weekly Food.
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Ingredients
- 2 tablespoons olive oil
- 40 grams butter
- 2 thick slices (50g) ciabatta bread, crusts removed, chopped finely
- 2 cloves garlic, crushed
- 1 tablespoon pine nuts, toasted, chopped coarsely
- 1 teaspoon finely grated lemon rind
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon dried currants
- 24 small zucchini (700g), with flowers attached
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