Great Recipe

This is so yummy and if it weren't for the butter--very nutritious! It was on the Early Show and by the asst. editor of Gourmet magazine.

Zucchini with Lemony Crumbs

Serves 4

2 lb. zucchini, coarsely grated
3/4 stick butter, divided
1 1/2 c. coarse breadcrumbs (from day old baguette)
1 1/2 tsp. grated lemon zest
1 tsp chopped thyme ( I used fresh)
2 garlic cloves, minced

Toss zucchini with 3/4 tsp 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. Melt 3 Tbsp. butter in a 12 inch skillet over medium heat, then cook breadcrumbs, zest, thyme, and 1/8 tsp. salt, stirring until crumbs are golden, about 4 minutes. Transfer to a bowl and wipe out skillet, then cook garlic in remaining 3 Tbsp butter over medium -high heat, stirring, until fragrant, about 30 seconds. Add zucchini and saute until softened slightly, 2-4 minutes. Serve zucchini topped with breadcrumbs.