Baby Zucchini With Crisp Crumbs

• 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)

1. 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.
2. Wipe pan clean. Heat remaining oil and butter in skillet on medium heat. Add zucchini; cook, covered loosely, until lightly browned and just tender.
3. Serve zucchini sprinkled with the bread mixture.

olive oil, butter, bread, garlic, nuts, lemon peel, parsley, currants, baby zucchini

Taken from recipes-plus.com/api/v2.0/recipes/35509 (may not work)