Ingredients

• 3/4 lb zucchini, 1/4-inch slices on diagonal
• 3/4 lb yellow squash, 1/4-inch slices on diagonal
• 1 1/4 lb small tomatoes, cored and 1/4-inch slice, drained
• 2 ea onions, thin slice
• olive oil
• 1/4 C fresh thyme leaves
• 1 1/4 C Parmigiano cheese, grated

Instructions

1. Simmer the onions in oil until limp and golden brown, about 20 minutes, then spread in the bottom of a buttered casserole dish and sprinkle with 1 T thyme.
2. Toss the zucchini and squash with oil, 2 T thyme. Season to taste.
3. Lay a row of tomatoes on the onions in the casserole, then sprinkle with cheese. Overlay with zucchini and sprinkle with cheese. Overlay with squash and sprinkle with cheese. Continue until the dish is full.
4. Top with cheese mixed with remaining thyme, then bake at 375 until bubbly and reduced considerably, about 65 to 70 minutes. REmove from heat and let stand 15 minutes.
5. Plate and serve.

Source: Best of Fine Cooking Side Dishes 2007

Contributed by: Skip