2 cups fresh green beans, ends trimmed, cut and cooked until tender
1/2 cup Italian-seasoned breadcrumbs
1/4 cup grated Romano cheese
Salt & Pepper to taste
1 teaspoon lemon zest (optional)
Sauté garlic in butter until golden-brown. Add the cooked and drained green beans until warmed, and toss in breadcrumbs and cheese. Cook until coated and toasted. Add zest (optional) and serve. Double or triple for a crowd
This is a different and tasty spin on green beans.