Name: Sicilian zucchini flowers
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 2 tablespoon olive oil; 40 gram (1½ ounces) butter; 2 slice ciabatta bread (70g), crusts removed, chopped finely; 2 clove garlic, crushed; 1 tablespoon roasted pine nuts, chopped coarsely; 1 tablespoon finely grated lemon rind; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon dried currants; 24 baby zucchini with flowers attached (400g)

Ingredients

2 tablespoon olive oil

40 gram (1½ ounces) butter

2 slice ciabatta bread (70g), crusts removed, chopped finely

2 clove garlic, crushed

1 tablespoon roasted pine nuts, chopped coarsely

1 tablespoon finely grated lemon rind

2 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon dried currants

24 baby zucchini with flowers attached (400g)

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook