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Ingredients
  • 1 ½ lb broccoli, trimmed and cut into 2- to 3-inch-wide florets (5 inches long)
  • 4 garlic cloves, very thinly sliced
  • ⅓ cup olive oil
  • ⅔ cup panko (Japanese coarse bread crumbs)
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ teaspoon finely grated fresh lemon zest
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