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 heavy 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 to 3 minutes. Serve zucchini topped with breadcrumbs.
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|Serving Size: 1 Serving (332g)|
|Recipe Makes: 4|
|Calories from Fat: 200 (39%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 46.4mg||14 %|
|Sodium 1502.6mg||52 %|
|Potassium 793.7mg||21 %|
|Total Carbohydrate 65.7g||19 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 59g|
|Protein 14.9g||21 %|
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Calories per serving: 512
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