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Summer Gratin

  • 1 onion, chopped
  • 4 garlic cloves
  • 1 zucchini (+1 more if omitting eggplant)
  • 2 tomatoes
  • 1 eggplant (opt)
  • thyme
  • parmesan cheese
  • Panko bread crumbs

Sautée one chopped onion and 4 cloves of garlic.  Thinly slice a zucchini, three tomatoes, and eggplant (or another zucchini).  Spread the onion/garlic mixture on the bottom of an 8x8 cooking vessel.  Place a layer of each vegetable over the onion, along with thyme, salt, and some Parmesan cheese.  Continue layering until all the veg is used up.  Top with panko bread crumbs and more Parmesan cheese.  Cover with foil.  Bake at 375 for 45 min.  Remove foil and cook another 30 minutes.

Yields 4-6 servings

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