2 pounds zucchini, cut in half lengthwise then cut into 1/4-inch slices
Combine panko, lemon peel, thyme and almonds in a small bowl and stir in ½ tsp. oil; set aside.
Heat remaining 1½ tsp. olive oil in a large skillet over medium-high heat. Cook garlic for about 30 seconds or until fragrant. Add in zucchini and cook, stirring occasionally for about 10 minutes or until zucchini is tender and just begins to brown.
Sprinkle breadcrumb mixture over zucchini and broil for 1 to 2 minutes or until breadcrumbs brown. Serve immediately.
Serve with teriyaki baste and glaze, if desired.