Squash Gratin

Fall has hit southern California. This recipe is a perfect way to use up all those tomatoes, zucchini, and squash that have arrived at the farmer's market.

Squash Gratin

2 tbsp olive oil
2 C onions, sliced
4 Tomatoes, thinly sliced
3 zucchini, sliced
3 yellow squash, sliced
3 tbsp garlic flavored oil
1 tsp thyme
1 tsp sea salt
1 tsp savory pepper blend
1.5 C parmesan cheese, grated

1. In skillet: cook onions in oil until tender and browned. Sprinkle with brown sugar and cook for 2 more minutes. Place in a greased 9 X 13 baking dish (you can use anything, we had a pie plate on hand).

2. Slice tomatoes and drain on a paper towel. Cut squash.

3. Combine squash, 1.5 tbsp garlic oil, 0.5 tsp thyme and 0.5 tsp sea salt.

4. Arrange in the baking dish 1 row of tomatoes, row of zucchini, and row of squash. Slightly overlap the veggies. Sprinkle each row with cheese. Season with remaining 0.5 tsp salt, pepper, and 0.5 tsp thyme. Drizzle with remaining oil and cheese. *you can also pour a bit of red wine over the whole thing*

5. Bake uncovered at 350 degrees until juices are reduced and the casserole browns (~35 minutes). Cool for 15 minutes before serving. You can also lightly spray the top with oil to rehydrate the cheese.