Baby Zucchini With Crisp Crumbs - cooking recipe
Ingredients
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2 tbsp olive oil
2 tbsp butter
2 None thick slices ciabatta bread, crusts removed and finely chopped
2 cloves garlic, crushed
1 tbsp pine nuts, toasted and coarsely chopped
1 tsp finely grated lemon peel
2 tbsp finely chopped fresh flat-leaf parsley
1 tbsp currants
24 None baby zucchini (about 1 1/2 lbs), with flowers attached (if you can get them)
Preparation
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Heat half each of the oil and butter in large skillet on medium heat. Cook bread cubes, stirring, until lightly browned. Add garlic; cook, stirring, until fragrant. Stir in pine nuts, lemon peel, parsley and currants.
Wipe pan clean. Heat remaining oil and butter in skillet on medium heat. Add zucchini; cook, covered loosely, until lightly browned and just tender.
Serve zucchini sprinkled with the bread mixture.
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