foolproofliving

1 Place zucchini and yellow squash slices in a colander set over a bowl. Toss it with 1 teaspoon table salt and let it sit on the kitchen counter for 30 minutes.
2 Line a baking sheet with a couple of sheets of paper towel. Place the tomato slices on the baking sheet in one layer. Evenly sprinkle them with 1/2 teaspoon salt. Let it sit on the kitchen counter for 30 minutes.
3 Pre-heat oven to 400 F degrees.
4 Heat 1 tablespoon of olive oil in a large skillet (I used my cast iron skillet). When it is sizzling hot, place the onions. Sprinkle it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook them, stirring frequently, until they are caramelized, 20-25 minutes.
5 Mix olive oil, garlic, and thyme in a small bowl.
6 Drain the water from the zucchini and yellow squash slices. (I also used a paper towel to pat-dry them as much as I could.) Equally distribute half of the vegetables in a 10-inch pie plate. Spoon half of the olive oil mixture over. Continue with the rest.
7 Place the caramelized onions in an even layer on top of the zucchini and yellow squash slices.
8 Slightly overlap tomato slices in a single layer on top of the onions.
9 Spoon the rest of the olive oil mixture evenly over tomatoes.
10 Place it in the oven and bake for 40 minutes.
11 Place the bread in a food processor and pulse until it turns into breadcrumbs, 6-8 pulses. Place it in a bowl. Mix in the Parmesan cheese and shallot slices.
12 Remove baking dish from the oven. Increase the temperature to 450 F Degrees.
13 Sprinkle the breadcrumb mixture evenly on top of tomatoes. Bake for another 10 minutes.
14 Allow it to cool for 10 minutes. Sprinkle it with basil and serve.