6 Servings 20 min Cook
2/3 Cup Bread Crumbs
1 1/2 Lb Broccoli
1/3 Cup Olive Oil
1/4 Tsp Salt
1/2 Tsp Lemon Zest
1/4 Tsp Pepper
4 Cloves, minced Garlic
Trim broccoli and cut into florets about 2- to 3-inches wide (about 5-inches long).
Put 1 inch of water in a 5-quart wide heavy pot, then put a steamer basket inside pot and bring water to a boil.
Add broccoli and steam, covered, until just tender, 8 to 10 minutes.
Meanwhile, cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until pale golden, about 5 minutes.
Stir in panko, pepper, and salt, then increase heat to moderate and cook, stirring occasionally, until crumbs are golden, about 3 minutes.
Remove from heat and stir in zest.
Transfer broccoli with tongs to crumb mixture in skillet and toss to coat.