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Heat a small skillet, either stainless steel or cast iron over medium-high heat.
Once the pan is very hot, add the olive oil and immediately add the breadcrumbs.
Toast the breadcrumbs while stirring continuously until the crumbs have turned golden brown and begin to get a little crunchy, about 5-6 minutes.
Remove from heat and let cool. The breadcrumbs will continue to crisp while cooling.
Once the crumbs have cooled, add the Parmesan cheese, parsley and lemon zest.
Season with salt and pepper to taste.
Set aside until ready to serve.
Leftover Breadcrumb Gremolata will store nicely refrigerated in an air-tight container.