Preheat oven to 400 degrees F (200 degrees C)
Cut the stems and cores from the tops of the tomatoes and place them with the cored side up, in a shallow baking dish.
In a small mixing bowl, mix together the chopped rosemary, thyme, garlic and diced zucchini.
In another bowl mix the bread crumbs and salt.
Alternatively layer the zucchini-herb mixture and the bread crumbs 3 times or until each tomato is filled.
Then place 4 small slices of sun-dried tomato strips on top. Drizzle the olive oil on top of the tomatoes.
Grind black pepper on top.
Bake in the oven for 25 minutes.
Serve hot or at room temperature.
Garnish with basil leaves, cut in chiffonade ribbons.