Zucchini Timbales

Zucchini Timbales

Photograph by James Carrier

SERVES 6 to 8
TIME About 1 hour
NOTES If making up to 1 day ahead, prepare through step 5; cover and chill. Let warm to room temperature and unmold.

Ingredients
About 1 1/2 oz. crusty Italian or French bread
3 lbs. zucchini
1/4 to 1/2 cup olive oil
3 cloves garlic, peeled and minced
1 1/2 tbsp. chopped fresh or 1 1/2 tsp. dried oregano leaves
About 1/2 tsp. salt
About 1/4 tsp. pepper
1/2 cup grated parmesan cheese
4 firm-ripe tomatoes (6 oz. each)
Fresh oregano sprigs (optional), rinsed

Directions
2. Rinse zucchini and trim and discard ends. Cut into 1/8-in.-thick rounds.

3. In a 5- to 6-qt. pan over medium heat, stir bread crumbs often until golden and crisp, about 5 minutes. Pour into a bowl.

4. Add 3 tbsp. 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.

5. Generously oil six to eight ramekins (1/2- to 3/4-cup size) with 1 tbsp. 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).

6. Rinse and core tomatoes; cut crosswise into 1/4-in.-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.

PER SERVING 153 cal., 65% (99 cal.) from fat; 5.2 g protein; 11 g fat (2.2 g sat.); 12 g carbo (2 g fiber); 281 mg sodium; 4 mg chol.

Serve with Ridge Chardonnay 2007 (Santa Cruz Mountains estate)