Active Time

　　20 min

　　Total Time

　　40 min

　　

Ingredients

Makes 4 servings

　　2 pounds zucchini, coarsely grated

　　3/4 stick unsalted butter, divided

　　1 1/2 cups coarse bread crumbs (from a day-old baguette)

　　1 1/2 teaspoons grated lemon zest

　　1 teaspoon chopped thyme

　　2 garlic cloves, minced

　　

Step 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.

　　

Step 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.