 | | Directions |
- Cook onions in olive oil in medium sized skillet, stirring frequently until the onions are limp and golden brown. Approximately 20 minutes. - Reduce heat to low if they are browning too quickly.
- Spread onion on the bottom of an oiled 2 quart gratin dish.
- Sprinkle 1 tablespoon of crushed rosemary on top of onions.
- Heat oven to 375°.
- In a medium bowl, toss the zucchini and squash with 1 1/2 tablespoons olive oil, 2 tablespoons fresh thyme and 1/2 teaspoon salt.
- Starting at one end of the dish, lay a row of slightly overlapping tomato slices across the width of the dish.
- Sprinkle with parmesan cheese.
- Next, lay a row of zucchini, sprinkle with cheese.
- Then a row of squash, sprinkle with cheese and continue the rows, sprinkling each with cheese until the dish is full.
- Season with salt and pepper.
- Drizzle lemon olive oil (or extra virgin olive oil)over the top. Approximately 1 1/2 tablespoons.
- Sprinkle seasoned bread crumbs over the top and 1 tablespoon of thyme.
- Bake until well browned and juices have bubbled for awhile. Approximately 60 minutes. The juices will reduce down considerably.
- Let cool for at least 15 minutes before serving.
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Prep Time: 20 minutes
Container: 2 quart gratin dish
|  | | Ingredients | | - | | 2 tablespoons olive oil |
| - | | 2 medium onions, thinly sliced |
| - | | 1 1/4 pounds tomatoes (2 large or 3 medium), cored and sliced into 1/4 inch slices |
| - | | 3/4 pound zucchini (2 small zucchini) cut into 1/4 inch slices |
| - | | 3/4 pound yellow squash (2 small yellow squash) cut into 1/4 inch slices |
| - | | 3 tablespoons lemon olive oil or extra virgin olive oil |
| - | | 1/3 cup seasoned bread crumbs |
| - | | 1/4 cup fresh thyme leaves |
| - | | 1 tablespoon crushed rosemary |
| - | | 1 1/4 cups fresh grated parmesan cheese |
| - | | fresh ground black pepper and kosher salt to taste |
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