summer squash series {2- summer vegetable tian}

Summers in ENC are spent eating fresh veggies from everyone's garden.  I feel like we will never have to have a garden because of the things that we get from our family and friends.  Squash is a staple at our house in the summer.  There are a million ways to cook squash.  Over the next few days, I will share a few ways we have cooked squash.

Ingredients

1 Tbsp olive oil

1 medium yellow onion

1 tsp minced garlic

1 medium zucchini

1 medium yellow squash

1 medium potato

1 medium tomato

1 tsp dried thyme

salt & pepper to taste

1 cup shredded Italian cheese.

Instructions

-  Preheat oven to 400.  Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
-  While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
-  Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
-  Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.