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Pulse the bread in a food processor until
coarsely chopped. Heat 2 tablespoons olive oil
in a medium skillet over medium heat. Add the
bread, 1 teaspoon rosemary, the red pepper
flakes and a pinch of salt. Cook, stirring
occasionally, until the bread is golden brown,
about 10 minutes; transfer to a bowl.
Meanwhile, bring a large pot of salted water to
a boil. Add the green beans and cook until
crisp-tender, about 6 minutes. Drain, rinse
under cold water and blot dry with paper
towels. (You can refrigerate the green beans,
covered, for up to 4 hours; keep the bread
mixture at room temperature.)
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Heat the remaining 1/4 cup olive oil and the
garlic in a large nonstick skillet over medium-
high heat. Cook until the garlic is lightly
golden, about 3 minutes, adding the remaining 1
teaspoon rosemary during the last 30 seconds.
Add the green beans and lemon zest; cook,
stirring, until coated. Season with salt and
pepper and stir in the bread mixture.
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