Name: Fried zucchini with pine nuts and currants
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 40 gram butter; 2 thick slices ciabatta, crusts removed, chopped finely into cubes; 2 clove garlic, crushed; 1 tablespoon roasted pine nuts, chopped coarsely; 1 teaspoon finely grated lemon rind; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon dried currants; 24 tiny zucchini with flowers attached

Fried zucchini with pine nuts and currants

Skip to Recipe

Serves 8

Prep

10M

Cook

30M

Total

40M

Ingredients

1/4 cup (60ml) extra virgin olive oil

40 gram butter

2 thick slices ciabatta, crusts removed, chopped finely into cubes

2 clove garlic, crushed

1 tablespoon roasted pine nuts, chopped coarsely

1 teaspoon finely grated lemon rind

2 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon dried currants

24 tiny zucchini with flowers attached

Method

1.Heat half the oil and half the butter in large frying pan, add bread cubes; cook, stirring, until browned lightly. Add garlic; cook, stirring, until fragrant. Stir in nuts, rind, parsley and currants. Transfer to medium bowl; cover to keep warm.

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

3.Serve zucchini sprinkled with bread mixture.

The crumb mixture can be made several hours ahead; cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini, quartered lengthways.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%