1 loaf Italian bread
1 1/2 tbsp evoo
1 tsp garlic, finely diced
1 tbsp lemon zest
1 1/2 tbsp flat-leaf parsley, chopped
2 tsp sea salt
1 tsp finely ground black pepper
Preheat oven to 350 degrees F.
Tear bread into roughly 2-inch chunks. Place on a baking sheet. Bake until the bread is dry and crunchy, about 15 minutes. Put the chunks in a food processor and pulse to a fine crumb. Set aside.
Heat 1 tbsp of the evoo in a small saute pan. Add the garlic and stir until it begins to brown, about 3 minutes. Add the lemon zest and cook for 30 seconds, until fragrant. Add the bread crumbs, parsley, and the remaining 1/2 tbsp evoo. Stir well. Season with s&p and remove from the heat.
Bread crumbs can be stored in a covered container until ready to use.