Oh, Summer!  The fruits, the veggies, the gardens!  YUM!  We don’t have a huge garden but we are growing zucchini and about 4 different kinds of tomatoes and basil and I think jalapenos.  I found this recipe on a blog called “Budget Bytes” and it was extremely good.  It was gone pretty quickly, that’s usually how I can tell if something is a hit around here.

1 tablespoon olive oil

1 medium yellow onion

1 teaspoon minced garlic

1 medium zucchini

1 medium yellow squash (I think I used 2)

1 medium potato (I think I used 3 – 4)

1 medium tomato (also about 3 – 4)

1 teaspoon dried thyme

salt and pepper

1 cup shredded cheese (I used a Mexican blend, she used an Italian blend)

1  Preheat oven to 400.  Finely dice onion and mince garlic.  Saute both in skillet with oil until softened, about 5 minutes.

2  While onion and garlic are sauteing, thinly slice all vegetables.

3  Spray 8 x 8″ square baking dish with cooking spray.  Spread onion and garlic in bottom of dish.  Place veggies vertically in dish, in alternating pattern.  Sprinkle with thyme, salt and pepper.

4  Cover dish with foil and bake for 30 minutes.  Remove foil, top with cheese and bake another 15 – 20 minutes or until cheese is golden brown.

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