6T extra-virgin olive oil, divided
1lb zucchini, ends trimmed and sliced crosswise into 1/4" thick slices
1lb yellow summer squash, ends trimmed and sliced crosswise into 1/4" thick slices
2 tsp salt
1-1/2lbs ripe tomatoes (3-4 large), sliced 1/4" thick (see TIP)
2 medium onions, halved lengthwise and sliced thin (about 3 cups)
3/4 tsp black pepper
2 cloves garlic, minced
1/2 tsp dry thyme
1C. seasoned bread crumbs or panko
1C grated parmesan cheese
1 large shallot, minced
TIP: I have found that the tomatoes-on-the-vine at the grocery store are usually less expensive than the Roma or Beefsteak tomatoes. I pull them off the vine so I'm not paying for that too!
Adjust oven rack to upper middle position and heat oven to 400°. Brush a 9x13" casserole dish with 1T olive oil
Place tomato slices in a single layer on double paper towels
Meanwhile, heat 1T olive oil in a 12" non-stick skillet over medium heat until shimmering. Add onions
In a small bowl, combine garlic, 3T olive oil, 1/2 tsp black pepper and the thyme in a small bowl. I crush the thyme between my fingers to try to get them to not be so stick-like in my food. It's more of a powder and I can hide it from my husband, who is not a fan of thyme.
Oops, no pic, sorry!
In a large bowl, toss the zucchini and squash with half of the garlic oil mixture
Place a double layer of paper towels over the tomatoes and press firmly to dry the tomatoes, then slightly overlap them on top of the onion layer
Meanwhile, in a medium-sized bowl, combine the bread crumbs, 1T olive oil, Parmesan cheese and shallots. Set aside until casserole is done.
Remove casserole from oven and increase temperature to 450°. Sprinkle bread crumb mixture evenly over the top of the tomatoes.
Enjoy and thanks for reading!