Zucchini Timbales

Zucchini Timbales
Photo by James Carrier

Ingredients

  • 3 pounds zucchini
  • About ¼ teaspoon pepper
  • ½ cup grated parmesan cheese
  • About 1 ½ ounces crusty Italian or French bread
  • About ½ teaspoon salt
  • ¼ to 1/2 cup olive oil
  • 4 firm-ripe tomatoes (6 oz. each)
  • + 3 more ingredients
    • Fresh oregano sprigs (optional), rinsed
    • 3 cloves garlic, peeled and minced
    • 1 ½ tablespoons chopped fresh or 1 1/2 teaspoons dried oregano leaves

1. Cut bread into 1/2-inch chunks. In a food processor or blender, whirl into coarse crumbs; you should have 2/3 cup. 2. Rinse zucchini and trim and discard ends. Cut into 1/8-inch-thick rounds. 3. In a 5- to 6-quart pan over medium heat, stir bread crumbs often until golden and crisp, about 5 mi...

View full recipe at My Recipes

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