Summer Squash Gratin

2 medium onions- sliced ¼” thick (about 4 cups sliced)
2 Tbsp. olive oil, divided
5 plum tomatoes, thinly sliced
2 6-8” zucchini, cut into ¼” slices
2 6-8” yellow summer squash, cut into ¼” slices
½ tsp. black pepper
2 Tbsp. fresh thyme (1 Tsp. dry)
½ cup grated Parmesan cheese

Sauté onions in large frying pan with 1 Tbsp. olive oil over medium heat until limp and beginning to brown (about 12-15 minutes). While onions are cooking, slice tomatoes and place in single layer in bottom of sprayed, shallow 9” x 13” baking pan.

Slice zucchini and place in single layer over tomatoes. Slice yellow summer squash, place in single layer over zucchini, and sprinkle with thyme. Layer cooked onions over yellow summer squash. Drizzle with remaining olive oil; add pepper and salt, and top with cheese. Cover dish and bake at 350ºF for 1 hour or until cheese is melted and vegetables are tender.

Serves 6.

Per ¾ cup serving: 111 calories, 5 g protein, 10 g carbohydrate, 7 g fat (2 g saturated, 4 g monounsaturated, 1 g polyunsaturated), 6 mg cholesterol, 3 g fiber, 419 mg sodium.

Source: Dream Dinners, Inc., Hope Health Letter®, The Hope Heart Institute

Variation: Crumble some Mediterranean Garlic & Herb potato chips on the top and then top with the parmesan cheese!