Serves 3-4
2 T olive oil, divided
1/2 a large sweet onion halved and thinly sliced.
1/4 c. dry white wine
1/2 tsp oregano
1 clove minced garlic
1/8 tsp red pepper flakes
1 medium zucchini, cut lengthwise into 1/8-inch ribbons with a mandoline
2 medium yellow summer squash, cut lengthwise into 1/8-inch-thick ribbons with a mandoline
1 Tbsp coarse salt
1 tsp black pepper
1 c. finely shredded Gruyère or Cheddar (about 2 ounces)
1 ripe tomato, very thinly sliced crosswise, slices then cut in half
flaky sea salt, for finishing
1 tbsp butter cut up.
Directions:
Preheat the oven to 425°F.
Butter an 8” sq or gratin dish, about 2qt size.
In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, oregano and red pepper flakes, cook for a minute. Then add wine and cook until evaporated, about 2 minutes. Spread in bottom of dish.
2. Spread the zucchini and squash ribbons on 2 large baking sheets. Season with salt and pepper. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes. It will stick to the ribbons if finely grated.
3. Roll 1 piece of zucchini and then add several more slices to that roll and put into center of your dish atop the onions. Working outward from that center slice, continue coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash. Scrape any cheese off of the baking sheets and sprinkle on top. Finish with a sprinkle of sea salt and a few pieces of butter.
4. Bake until the zucchini and squash are tender and browned in spots, about 30 minutes.