3medium size summer squashI use Italian zucchini, Mexican Grey, and Crookneck
4large Roma tomatoes
1/4teaspoonfreshly ground black pepper
2teaspoonsfresh thymeor 1/2 teaspoon dried thyme
1/3cupfreshly grated Pecorino Romano cheese or Parmesan cheese
Preheat the oven to 375 degrees. Coat a 9" round or square baking dish with a thin layer of olive oil. Heat a tablespoon of oil in a large skillet over medium high heat. Add the onions and cook for about 7-8 minutes, until soft. Add the garlic and cook another minute or so until fragrant. Spread the onions and garlic across the bottom of the prepared baking dish.
Slice the squash, tomatoes, and potatoes into 1/4" thick slices. Layer them alternately around the dish if it is round, or across the dish in rows if it is square. Drizzle with a tablespoon of olive oil, sprinkle with thyme, salt, and pepper. Cover tightly with foil and bake for 45 minutes. Uncover, sprinkle with cheese and bake an additional 20 minutes, until browned. Enjoy!
Choose squash, tomatoes, and potatoes that are roughly the same diameter to make layering the slices easier. You can substitute 1/2 cup of previously frozen caramelized onions for the onions in this dish, just warm them in the skillet for about a minute and then add the garlic.