Panko are my favorite breadcrumbs because their spiky shape makes for the crunchiest of toppings.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 15 minutes
Serves: 4


  • ½ cup panko, preferably whole wheat
  • 2 cloves garlic, minced
  • 2 Tbs. extra-virgin olive oil
  • 1/3 cup grated parmesan
  • 1 tsp. lemon zest
  • freshly ground black pepper, to taste
  • 3 bunches broccolini


  1. In a large pan over medium heat, sauté the panko and garlic in the oil, stirring often, until the panko is golden brown, 4–5 minutes. Sprinkle with the parmesan and sauté, stirring constantly, until the cheese is golden brown, 60–90 seconds.
  2. Remove from the pan and let cool, then break up any clumps with the back of a fork. Stir in the lemon zest and black pepper.
  3. Wipe out the pan, then add ¼ inch of water. Bring to a boil over high heat. Add the broccolini and cook until bright green and tender-crisp, 2–3 minutes. Drain any remaining water and return the broccolini to the heat. Cook, shaking the pan, until the broccolini is dry, about 1 minute.
  4. Transfer to a serving dish and sprinkle with the parmesan crumbs. 

Nutrition Information 

Per Serving (1¼ cups): 

  • Calories: 180
  • Total fat: 9 g
  • Sat fat: 2 g
  • Carbs: 20 g
  • Fiber: 6 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 8 g
  • Sodium: 190 mg

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