![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/06\/zucchini-su-682881-l.jpg\" "\\"zucchini-su-682881-l\\"")
<\/a>About 1 1\/2 ounces crusty Italian or French bread <\/span><\/p>\n3 pounds zucchini <\/span><\/p>\n 1\/4 to 1\/2 C. olive oil <\/span><\/p>\n 3 cloves garlic, peeled and minced <\/span><\/p>\n 1 1\/2 T. chopped fresh or 1 1\/2 tsp. dried oregano leaves <\/span><\/p>\n About 1\/2 tsp. salt <\/span><\/p>\n About 1\/4 tsp. pepper <\/span><\/p>\n 1\/2 C. grated parmesan cheese <\/span><\/p>\n 4 firm-ripe tomatoes (6 oz. each) <\/span><\/p>\n Fresh oregano sprigs (optional), rinsed <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 Cut bread into 1\/2-inch chunks. In a food processor or blender, whirl into coarse crumbs; you should have…<\/p>\n