Bayaldi

• 2 small zucchini, slice 1/4 inch thick
• 2 small yellow summer squash, slice 1/4 inch thick
• 1 fennel bulb, outer layer and core removed, thinly sliced
• 1 onion, peeled and thinly sliced
• 2 cloves of fresh garlic, peeled and minced
• 2 teaspoons fresh thyme, minced
• 3 roma tomatoes, sliced 1/4 inch thick
• 1 1/2 cups comte cheese , grated
• kosher salt and fresh ground pepper
• extra virgin olive oil
• 2 tablespoons unsalted butter

1. Toss the zucchini and yellow squash with a couple of healthy pinches of salt and set them in a colander placed in the sink. Let them drain for 20 to 30 minutes to get rid of excess moisture. Preheat the oven to 425 degrees.
2. Meanwhile lightly coat the bottom of a casserole or gratin dish with some olive oil. Layer the onion and fennel in the bottom. Sprinkle the garlic and season with salt and pepper.
3. When the zucchini and squash are ready layer them with the tomato sprinkling them with the thyme.
4. Cube the butter into small cubes and spread it across the top. Place in the oven for 40 minutes.
5. At the end of 40 minutes remove the casserole from the oven and turn it to broil. Place the rounds of mozzarella evenly across the top.
6. Place the dish back into the oven and brown the top being careful not to burn the cheese. Serve immediately.

zucchini, summer, fennel, onion, garlic, fresh thyme, roma tomatoes, comte cheese, kosher salt, extra virgin olive oil, unsalted butter

Taken from food52.com/recipes/5076-bayaldi (may not work)