1.Heat half the oil and half the butter in large frying pan. Add bread; cook, stirring, until browned lightly. Add garlic; cook, stirring, until fragrant. Stir in nuts, rind, parsley and currants. Remove from pan.
2.Heat remaining oil and butter in pan. Add zucchini; cook, turning gently, until just tender. Serve zucchini sprinkled with crisped bread mixture.
If baby zucchini with the flowers attached are not available, replace with small zucchini cut into quartered lengths.
Note
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