1.Heat half of the oil and half of the butter in large frying pan; cook bread cubes, stirring, until browned lightly. Add garlic; cook, stirring, until fragrant. Stir in pine nuts, rind, parsley and currants.
2.Heat remaining oil and butter in large frying pan, add zucchini; cook, covered loosely, until browned lightly and just tender.
3.Serve zucchini sprinkled with the bread mixture.
Crumb mixture can be prepared several hours ahead. Cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini quartered lengthways.Note