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A great way to enjoy summer's seasonal vegetables!1 tablespoon Dierbergs butter
1 large sweet onion, halved and thinly sliced
3 tablespoons fresh thyme leaves (divided)
2 small yellow squash, sliced 1/4 inch thick
1 medium zucchini, sliced 1/4 inch thick
2 to 3 tablespoons Dierbergs olive oil
1/2 teaspoon coarse salt
2 medium tomatoes, sliced
8 ounces fontina cheese, shredded (about 2 cups), or
1 package (8 ounces) shredded Italian cheese blend
1/2 cup fresh bread crumbs In medium skillet, melt butter over medium heat. Add onion and half of the thyme; cover and cook until onion wilts. Uncover and cook stirring frequently until onion id golden brown, about 10 minutes. In medium bowl, combine squash, zucchini, olive oil, salt and remaining thyme. Place caramelized onions in 2-quart shallow baking dish that has been lightly coated with no-stick cooking spray. Layer half of the squash over the onion; top with half of the tomatoes and half of the cheese. Repeat layers. Sprinkle bread crumbs over top. Bake in 375ºF. oven until top is browned, about 50 to 60 minutes.
Makes 6-8 servings Servings: Per serving Calories: 219 Cholesterol: 42 mg
Fat: 16 g
Sodium: 446 mg
Carbohydrates: 10 g
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