This is a great vegetable side dish recipe. It makes a beautiful presentation, is packed with flavor and will be an excellent accompaniment for most entrees. It is a wee bit time consuming, but, easy to prepare.

This recipe requires an 8 x 11 x 1-3/4 [2 quart] oven-proof casserole.

INGREDIENTS

• 1 Large onion, about 6 ounces.
• 1 Large garlic clove, minced.
• 2 Tbs. Olive oil.
• 5 Zucchini, about 1-1/4" in diameter.
• 6 Ripe tomatoes, about 1-1/4" in diameter. [You may use 2-1/2" diameter tomatoes and cut them in half after slicing.]
• Coarse salt and freshly ground black pepper to taste.
• 3/4 Tsp. Dried thyme, crumbled.
• 2 Tbs. Olive oil.
• 1 Tbs. Olive oil.

PREPARATION

1. Peel onion and cut it into very thin slices. It is best to use a mandoline or a v-shaped slicer for this prep.



2. Heat 2 Tbs. of olive oil in a small saute pan, over low heat. Add onion and garlic and cook until soft. But, not browned.



3. Wash zucchini and trim ends. Do not peel. You may peel 3/8" strips down the length of them to create a white/green stripped effect.



4. Cut zucchini into 1/8" uniform slices. [Best to use a mandoline or v-shaped slicer.]



5. Wash and trim tomatoes. Slice tomatoes horizontally into 1/8" slices. If you had to purchase larger tomatoes, cut each slice in half.



6. Pre-heat oven to 375°F.



7. Lightly oil the inside of the casserole.



8. Spread an even layer of the sauteed onion/garlic mixture on bottom of casserole.



9. Place a vertical, over-lapping row of zucchini along the end of the casserole. Now place a vertical, over-lapping row of tomatoes against the zucchini. Continue building alternate rows of zucchini and tomatoes until you have filled your casserole. When you are finished, the rows should be tight up against each other.



10. Brush the top of the vegetables with 2 tbs. olive oil. Season top with coarse salt, freshly ground black pepper and thyme leaves.



11. Place the casserole in your pre-heated oven and bake about 1 hour and 10 minutes. After the first 15 minutes baste the top with 1 tbs. olive oil.



12. If vegetables begin to brown too quickly, cover lightly with aluminum foil.



13. When finished baking, the vegetables should be soft and very lightly browned.

NOTES

• I like to add a few sprinkles of parmesan cheese over the sauteed onion/garlic mixture in the bottom of the casserole. I also like to add a few sprinkles, to the top of the vegetables, immediately after they have baked.



• You may prepare the entire, unbaked recipe [tightly wrapped and refrigerated], up to one day in advance. However, do not salt the top, until you are ready to bake.



• May be served hot from the oven, or at room temperature.