This recipe from The Commercial Appeal is by Carol Borchardt, a personal chef. I almost always appreciate Ms. Borchardt's recipes published in our paper.
2 T. olive oil, plus more to coat baking dish
1 large onion, halved and thinly sliced
2 cloves garlic, peeled and thinly sliced
2 t. chopped fresh thyme (or 1 t. dried thyme), divided
salt and freshly-ground black pepper, to taste
1/2 c. grated cheese, divided (optional)
3 small Yukon gold or other potatoes (about 1/4 lb.), unpeeled
2 small zucchini (about 6 inches long)
3 Roma tomatoes
Preheat the oven to 375 degrees F. Brush a 9-x-9-inch baking dish with olive oil.
In a medium sauté pan, heat 1 T. olive oil over medium-low heat. Add the onion and cook 8-10 minutes or until transluscent but not browned. Add the garlic and cook 1 minute more. Add half the thyme and salt and pepper to taste. Transfer to the prepared baking dish and allow to cool while preparing the other vegetables. Sprinkle with cheese, if using.
Slice the potatoes, zucchini, and tomatoes into 1/4-inch slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making one layer. If any vegetables slices are left over, tuck them in anywhere to use every last one. Sprinkles with salt, pepper, and the remaining thyme. Drizzle with the remaining olive oil. Cover the dish with foil, and bake 40 - 45 minutes or until the potatoes are tender. Uncover, sprinkles the remaining cheese on top (if using), and bake for another 10 - 12 minutes or until browned.
Allow to rest for 10 minutes before serving. Serves 2 - 3 if used as a main dish.