Sicilian zucchini flowers

Crispy, salty and utterly addictive, this dish makes for a delicious starter.

  • 30 mins cooking
  • Serves 12
  • Print


Sicilian zucchini flowers
  • 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)


Sicilian zucchini flowers
  • 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.

More From Women's Weekly Food