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4 tablespoons olive oil, divided
3/4 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 medium shallots, thinly sliced
2 cloves garlic, minced
2 pounds summer squash, cut crosswise into 1/4-inch pieces
1 tablespoon fresh thyme leaves
Finely grated zest from 1/2 lemon
1/2 teaspoon kosher salt
Freshly ground black pepper
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