Ingredients
The following ingredients have 5 Servings
- 2 small zucchini, slice 1/4 inch thick
- 2 small yellow summer squash, slice 1/4 inch thick
- 1 fennel bulb, outer layer and core removed, thinly sliced
- 1 onion, peeled and thinly sliced
- 2 cloves of fresh garlic, peeled and minced
- 2 teaspoons fresh thyme, minced
- 3 roma tomatoes, sliced 1/4 inch thick
- 1 1/2 cups comte cheese , grated
- kosher salt and fresh ground pepper
- extra virgin olive oil
- 2 tablespoons unsalted butter
Instruction
- Toss the zucchini and yellow squash with a couple of healthy pinches of salt and set them in a colander placed in the sink. Let them drain for 20 to 30 minutes to get rid of excess moisture. Preheat the oven to 425 degrees.
- Meanwhile lightly coat the bottom of a casserole or gratin dish with some olive oil. Layer the onion and fennel in the bottom. Sprinkle the garlic and season with salt and pepper.
- When the zucchini and squash are ready layer them with the tomato sprinkling them with the thyme.
- Cube the butter into small cubes and spread it across the top. Place in the oven for 40 minutes.
- At the end of 40 minutes remove the casserole from the oven and turn it to broil. Place the rounds of mozzarella evenly across the top.
- Place the dish back into the oven and brown the top being careful not to burn the cheese. Serve immediately.
