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N0tes: If making up to 1 day ahead, prepare through step 5; cover and chill. Let warm to room temperature and unmold.

This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut bread into 1/2-inch chunks. In a food processor or blender, whirl into coarse crumbs; you should have 2/3 cup.

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  • 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.

Nutrition Facts

153 calories; calories from fat 65%; protein 5.2g; fat 11g; saturated fat 2.2g; carbohydrates 12g; fiber 2g; sodium 281mg; cholesterol 4mg.
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