Zucchini with Lemony Crumbs |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 pounds zucchini, coarsely grated |
3/4 stick unsalted butter, divided |
1 1/2 teaspoons grated lemon zest |
1 teaspoon chopped thyme |
2 garlic cloves, minced |
Directions:
1. Toss zucchini with 3/4 teaspoon salt in a colander set over a bowl and let drain 20 minutes. Squeeze handfuls of zucchini in a kitchen towel to remove excess moisture.
2. Melt 3 tablespoons butter in a 12-inch heavy skillet over medium heat, then cook bread crumbs, zest, thyme, and 1/8 teaspoon salt, stirring, until crumbs are golden, about 4 minutes. Transfer to a bowl and wipe out skillet, then cook garlic in remaining 3 tablespoons butter over medium-high heat, stirring, until fragrant, about 30 seconds. Add zucchini and sauté until softened slightly, 2 to 3 minutes. Serve zucchini topped with bread crumbs.
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