Easy and impressive.
YIELD: Makes 4-5 side dish servings
Nonstick cooking spray (I used EVOO)
1 tablespoon olive oil, plus more for drizzling
1 large yellow onion, small diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
2 medium Roma tomatoes, thinly sliced
Heaping 1/4 teaspoon Italian seasoning
Salt and freshly cracked pepper, to taste
1/4 cup shredded mozzarella cheese
2 Tablespoons freshly grated Parmesan
Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. Set aside.
In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.
Cook for 30 minutes covered. Then sprinkle the cheese over the top. Put back in the oven uncovered for 15 more minutes.