- About 1 1/2 ounces crusty Italian or French bread
- 3 pounds zucchini
- 1/4 to 1/2 cup olive oil
- 3 cloves garlic, peeled and minced
- 1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried oregano leaves
- About 1/2 teaspoon salt
- About 1/4 teaspoon pepper
- 1/2 cup grated parmesan cheese
- 4 firm-ripe tomatoes (6 oz. each)
- Fresh oregano sprigs (optional), rinsed
- calories 153
- caloriesfromfat 65 %
- protein 5.2 g
- fat 11 g
- satfat 2.2 g
- carbohydrate 12 g
- fiber 2 g
- sodium 281 mg
- cholesterol 4 mg
How to Make It
Cut bread into 1/2-inch chunks. In a food processor or blender, whirl into coarse crumbs; you should have 2/3 cup.
Rinse zucchini and trim and discard ends. Cut into 1/8-inch-thick rounds.
In a 5- to 6-quart pan over medium heat, stir bread crumbs often until golden and crisp, about 5 minutes. Pour into a bowl.
Add 3 tablespoons olive oil to pan and increase heat to medium-high. Stir in zucchini, garlic, chopped oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until zucchini begins to soften, about 5 minutes. Uncover and stir often until zucchini is browned and soft when pressed, 7 to 10 minutes longer. Remove from heat and stir in toasted crumbs, the parmesan cheese, and more salt and pepper to taste.
Generously oil six to eight ramekins (1/2- to 3/4-cup size) with 1 tablespoon olive oil. Divide zucchini mixture evenly among ramekins and press in firmly. Let stand at room temperature at least 5 minutes or up to 4 hours (see notes).
Rinse and core tomatoes; cut crosswise into 1/4-inch-thick slices. Arrange 3 tomato slices on each of 6 to 8 salad or dinner plates. Run a knife around inside edge of ramekins and invert zucchini timbales onto tomatoes; if necessary, hold each ramekin and plate together and shake gently to release. If desired, garnish with oregano sprigs. Add more salt and pepper to taste. If desired, drizzle a little olive oil over tomatoes to taste.