Zucchini Tomato Gratin
2 tbsp olive oil
2 medium onions, thinly sliced
2 garlic cloves, minced
1lb ripe red tomatoes
2 small green zucchini, sliced 1/4" thick
2 small yellow zucchini, sliced 1/4" thick*
1 tsp salt
3 tbsp olive oil
4 tbsp fresh thyme
1 1/4 cup grated parmesan (divided in half)
Cook onions in olive oil about 20 minutes or until golden brown.
Add garlic and cook an additional 1 minute.
Spread onions and garlic into shallow 2 qt. dish. Sprinkle with 1 tbsp of fresh thyme.
Toss zucchini with 1 1/2 tbsp of olive oil, 2 tbsp fresh thyme and 1/2 tsp salt.
Lay a row of tomatoes at one end of dish, sprinkle with a little of the cheese. Lay a row of zucchini overlapping the tomato, sprinkle with cheese.
Repeat until dish is full. Season with salt and pepper. Drizzle with 1/2 tbsp olive oil, then remaining cheese and thyme.
Bake at 375 degrees F about 1 hour. Let cool 15 minutes before serving.
*If you don't have yellow zucchini available, just use 4 green zucchini.