Adapted from Not Eating Out In New York

1 large zucchini, sliced lengthwise about 1/3″ thick and outer skin lightly peeled

1/2 cup fresh breadcrumbs

1 bunch rainbow chard, leaves coarsely chopped and stems finely sliced

2 cloves garlic, sliced or chopped

2 teaspoons finely chopped sundried tomatoes

1 teaspoon capers, coarsely chopped

1 teaspoon fresh thyme, coarsely chopped

4 tablespoons extra-virgin olive oil

½ teaspoon (or so) salt, divided in two

black pepper to taste

In a wide bowl or plate, combine the breadcrumbs, ¼ tsp. salt, pepper, and thyme. Pat mixture firmly onto both sides of sliced zucchini. Heat 2 tablespoons of oil in a heavy-bottomed skillet. Carefully place zucchini in pan to retain as many breadcrumbs as possible on the bottom side. Pat more breadcrumbs on the top side if too much is lost in the process. Cover the pan, and flip zucchini after 1 to 2 minutes of cooking, or until lightly browned on the bottom. Cook another minute or two on the other side, remove carefully with tongs, and set aside.

Wipe skillet clean with a paper towel. Add remaining olive oil, garlic, and salt and cook until fragrant, or for less than a minute. Add the finely sliced chard stems and a splash of water, cover, and cook until almost tender. Toss in the chard leaves, stir and cover for a few minutes, adding a little more olive oil and a bit more water if it becomes dry. Taste for salt. Divide equally among serving plates. Add the remaining breadcrumbs to the skillet and toast over medium heat for 1 to 2 minutes until lightly browned. Top the chard with the zucchini slices, and sprinkle with the breadcrumbs, sundried tomatoes and capers. Serve immediately. Makes 2-3 servings.