Photo: Jim Franco
10 servings

How to Make It

Step 1

Whirl the bread in a food processor or blender to make bread crumbs. Melt the butter in a small skillet. Add the bread crumbs and sauté over medium heat until toasted. Grate the zest from the lemon. Cut the lemon in half and squeeze the juice from one half into the pan. Add the salt and several grinds of black pepper and cook, stirring constantly, until dry. (The Lemon Crumbs can be made to this point up to 2 days ahead. Spoon into a plastic bag and set aside at room temperature.)

Step 2

Microwave the broccoli according to the package directions. (If using fresh broccoli, pile the florets on a microwave-safe plate and sprinkle with a few tablespoons of water. Cover with plastic wrap and microwave 3 to 5 minutes or until crisp-tender.) Remove and sprinkle with the Lemon Crumbs.

Step 3

Time-saver: Cook the broccoli florets right in their microwavable bag. No waiting for water to boil. And, again, no extra pot to clean.

Ratings & Reviews

jmcclintock's Review

October 31, 2013

kabrobinson's Review

February 15, 2012
I made this with panko bread crumbs (which i had on hand), and they turned out well. My husband loved the crunchy addition to steamed broccoli, but I wish the crumbs had stuck better to the broccoli.

JeniferDykstra's Review

July 08, 2011

VickieMG's Review

November 25, 2010
I make the crumbs using meyer lemons which are only available in the fall. I freeze the crumbs and use them on broccoli, green beans, asparagus and cauliflower. My family loves it.