Serves 4 to 6
2/3 pound Roma tomatoes, cored, sliced into 1/4-inch thick rounds
3 tablespoons and 1/2 teaspoon extra-virgin olive oil
1 large yellow onion, sliced 1/4-inch thick
1 medium zucchini, cut into 1/4-inch thick slices
1 medium yellow squash, cut into ¼ inch thick angled slices
1 teaspoon fresh thyme, roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2-1/2 ounces Flagship cheese, shredded
Preheat the oven to 375˚F. Oil an 8-inch baking dish.
Place the tomatoes onto a paper towel, allowing them to drain.
In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion and cook for 3 to 4 minutes or until the onion is just beginning to brown. Spread the onions across the bottom of the baking dish and let cool.
In the same skillet, heat 2 teaspoons olive oil over medium-high heat. Add the zucchini, squash, 1/2 teaspoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 minutes, stirring occasionally, until the zucchini just becomes soft. Do not overcook. Set aside.
In a small bowl, toss the cheese with the remaining thyme.
Starting at one end of the baking dish, lay half of the tomato slices across the bottom of the dish. Sprinkle with 1/4 cup of the cheese mixture. Next, spread half of the zucchini mixture over the tomatoes and sprinkle with 1/4 cup of the cheese mixture. Spread the remaining tomatoes and zucchini mixture across the top. Sprinkle with the remaining salt and pepper and drizzle with the remaining olive oil (about 1-1/2 tablespoons).
Top with the remaining cheese mixture. Bake for 45 minutes or until the vegetables are soft. Let cool to room temperature before serving.
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