2 tablespoons olive oil
1 small sweet onion, diced
3 green garlic stalks (white & light green parts only), minced
10 basil leaves, thinly sliced
1 teaspoons chopped fresh thyme
4 medium soft squashes, cut into 1/4 inch rounds
1/2 cup freshly grated parmesan
Preheat the oven to 375F and put the rack in the middle position.
Grease a baking dish with a little oil and set aside.
Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat.
When it’s hot and shimmering, stir in the onion and season with a light sprinkling of salt and pepper.
Cook until the onion’s soft but not browned, 4-6 minutes.
Toss in the squash and cook 2 minutes.Pour the vegetables into the baking dish and spread them out into an even layer.
Bake for 20 minutes or until the squash soften.
Sprinkle with the parmesan, then bake another 20 minutes until the cheese is melted and browned.