Squash, Zucchini, & Tomato Gratin

It's summertime and the living is easy or so the song says!  It's really summertime and the veggies are yummy!!!  I just came home from the farmer's market with a load of summer squash, zucchini and tomatoes and an appetite for a light gratin.  This one doesn't use butter or milk or loads of cheese so you get the full taste sensation from the vegetables. 

INGREDIENTS:

• 3 medium tomatoes, sliced in 1/4 inch slices
• 2 zucchinis, sliced in 1/4 inch slices 
• 2 medium yellow squash, sliced in 1/4 inch slices
• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, thinly sliced
• 1 garlic clove, minced
• 3/4 cup grated Parmesan cheese
• 2 Tablespoons Italian seasoning
• French fried onions to cover (about 1 cup)
• Sea salt and fresh ground black pepper to taste

DIRECTIONS:

• Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray (or grease with olive oil). 
• In medium skillet, heat extra-virgin olive oil over medium heat & add the onions, sea salt, black pepper, and Italian seasoning and cook until the onions are caramelized, about 10 minutes. Next add the garlic and sauté for 1 minute more.
• Layer the dish with half of the tomato slices and then all of the yellow squash slices. Sprinkle with half the grated Parmesan. Pour the caramelized onion mixture over in a even layer. Then, add the zucchini slices and the final layer of tomatoes. Top with remaining Parmesan cheese.
• Cover with foil and bake for 30 minutes.  This dish is delicious served warm from the oven or at room temperature.