You can also layer in magda squash, along with summer squash and zucchini, in this recipe!
1 Tbsp Olive Oil
1 medium Sweet Onion, diced
1 clove Garlic, minced
1 medium Zucchini
1 medium Yellow Squash
1 medium Potato
1 medium Tomato
1 tsp dried Thyme
Salt & Pepper to taste
1cup shredded Italian Cheese
Preheat oven to 400F. Heat olive oil in a pan over medium heat. Add in diced onion and minced garlic and saute until onion is soft and translucent, stirring often to avoid burning the garlic. Set aside.
Uniformly slice the squash, zucchini, potato, and tomatoes to 1/4in thickness or less.
Grease the bottom and sides of an 8x8 baking dish. Spread the onion and garlic mixture evenly on the bottom of the pan. Layer in the zucchini, squash, tomato, and potato slices vertically (so the last layer is leaning up against the side of the dish, not in stacks. Sprinkle with salt, pepper, and thyme.
1 lb fingerling potatoes, sliced lengthwise to 1/4inch thickness
2 cups distilled white vinegar
Extra virgin olive oil
In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt, and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.