Garlic-Butter Zucchini with Crispy Breadcrumbs and Lemon
Ingredients
- 1½ poundszucchini (medium)
- 3 tablespoonolive oil
- 2 tablespoonbutter
- 4 clovesgarlic
- ½ cuppanko breadcrumbs
- 1lemon
- ¼ cupfresh basil (loosely packed)
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut zucchini in half lengthwise, then slice crosswise into half-moons about 1/4 inch thick.
- 03
Zest and juice 1 lemon.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add panko breadcrumbs and toast, stirring frequently, until golden brown, about 2–3 minutes. Transfer to a small bowl and set aside.
- 03
Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet. When butter foams, add minced garlic and cook for 30 seconds until fragrant.
- 04
Add zucchini and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until just tender but still bright green; don't overcrowd the pan (work in batches if needed).
- 05
Remove from heat. Squeeze lemon juice over the zucchini and tear in fresh basil. Season with salt and black pepper to taste.
- 06
Transfer to a serving dish and top with crispy breadcrumbs. Serve warm.
Spice Tips
The red pepper flakes in the ingredients list add gentle warmth. For more heat, increase to 1/2 teaspoon or add fresh chopped chili. A pinch of smoked paprika in the breadcrumbs adds depth. Fresh mint can substitute for basil if you prefer a cooler, fresher finish.
This recipe works equally well with yellow squash or a mix of both. Breadcrumbs can be toasted ahead and stored in an airtight container for up to 3 days. For a richer dish, add a grating of Parmesan cheese just before serving.