Mix herbs together.
Coat the bottom and sides of a large Dutch oven or casserole with 1 1/2 tablespoons olive oil; layer each zucchini, summer squash, tomato and onion in that order; top with 1 tablespoon herbs, salt and pepper and 1/2 tablespoon olive oil; then add 1/3 of the grated cheddar.
Repeat with a second and third layer.
Put cover on casserole and bake at 350 F for 1 hour and 15 minutes.
Check onions and squash for doneness.
Serve immediately!
Ingredients:
3 small zucchini, cut into 1/4 inch slices
3 small summer squash, cut into 1/4 inch slices
3 small onions, cut into 1/8 inch slices
3 medium very ripe tomatoes, cut into 1/8 inch slices
1/2 lb vermont extra-sharp cheddar cheese, grated
3 tablespoons olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
salt and pepper, to taste
Steps/Methods:
Mix herbs together.
Coat the bottom and sides of a large Dutch oven or casserole with 1 1/2 tablespoons olive oil; layer each zucchini, summer squash, tomato and onion in that order; top with 1 tablespoon herbs, salt and pepper and 1/2 tablespoon olive oil; then add 1/3 of the grated cheddar.
Repeat with a second and third layer.
Put cover on casserole and bake at 350 F for 1 hour and 15 minutes.
Check onions and squash for doneness.
Serve immediately!
