About 1 1/2 ounces crusty Italian or French bread

3 pounds zucchini

1/4 to 1/2 C. olive oil

3 cloves garlic, peeled and minced

1 1/2 T. chopped fresh or 1 1/2 tsp. dried oregano leaves

About 1/2 tsp. salt

About 1/4 tsp. pepper

1/2 C. grated parmesan cheese

4 firm-ripe tomatoes (6 oz. each)

Fresh oregano sprigs (optional), rinsed

 

Cut bread into 1/2-inch chunks. In a food processor or blender, whirl into coarse crumbs; you should have 2/3 C.. 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 T. olive oil to pan and increase heat to medium-high. Stir in zucchini, garlic, chopped oregano, 1/2 tsp. salt, and 1/4 tsp. 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-C. size) with 1 T. 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. 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.