Start by bringing a large pot of salted water to a boil. Once boiling, add the broccoli florets and blanch them for about 3 minutes, or until they are bright green and slightly tender.
After blanching, drain the broccoli in a colander and quickly transfer it to a bowl of ice water to stop the cooking process. Let it sit for a few minutes, then drain again and set aside.
In a large skillet, heat the olive oil over medium heat. Once hot, add the sliced garlic and sauté for about 2 minutes, stirring frequently, until the garlic is golden and fragrant. Be careful not to burn it.
Add the Panko breadcrumbs to the skillet with the toasted garlic. Stir continuously for about 3-4 minutes until the breadcrumbs are golden brown and crispy.
Sprinkle in the salt, pepper, and finely grated lemon zest. Stir well to combine all the flavors.
Finally, add the blanched broccoli to the skillet with the toasted garlic crumbs. Toss gently to coat the broccoli evenly. Serve warm, and enjoy!
