Summer in Layers
3 small yellow summer squash or zucchini ( or mixed) sliced
4 tomatoes, sliced, then cut into wedges
1 ear corn, fresh, yellow or white
1 tablespoon olive oil
1 yellow or white onion, peeled and chopped
1 cup sliced mushrooms
1 small bell pepper, removed from core and diced
¼ teaspoon dry thyme
salt and pepper
1 cup finely diced or shredded Swiss, Emthaler or Jarlsberg cheese
½ cup shredded Parmesan cheese
1 tablespoon chopped Italian parsley
Butter a deep 2 quart casserole. Make a layer using half the zucchini or yellow squash, half the tomato wedges. Use a sharp knife to cut the kernels from the cob of corn. Sprinkle the zucchini and tomatoes in the casserole with half the corn. Set aside
In a medium skillet, sauté the chopped onions, sliced mushrooms and chopped bell pepper until soft, about 5 minutes, stirring often to keep from sticking or over-browning. Sprinkle with the dried thyme and stir to combine. Spoon half of this mixture over the vegetables in the casserole and distribute evenly. Season with salt and pepper. Sprinkle half the Swiss, Emanthaler or Jarlsberg cheese over.
Repeat layering process in the casserole, using the remaining squash, tomato, corn and onion mixture. Season with salt and pepper (I had additional squash slices, so I put on another layer and seasoned it.)Sprinkle on the remaining cheese. Sprinkle with all the Parmesan cheese and then the chopped parsley.
Bake uncovered in a preheated 350 degree oven for 45 minutes or until cheese melts and/or browns lightly. Serve hot. Serves 2-4 unless you dislike veggies...then maybe 6.