Bayaldi

Name: Bayaldi
Ingredients: 2 small zucchini, slice 1/4 inch thick; 2 small yellow summer squash, slice 1/4 inch thick; 1 fennel bulb, outer layer and core removed, thinly sliced; 1 onion, peeled and thinly sliced; 2 cloves of fresh garlic, peeled and minced; 2 teaspoons fresh thyme, minced; 3 roma tomatoes, sliced 1/4 inch thick; 1 1/2 cups comte cheese , grated; kosher salt and fresh ground pepper; extra virgin olive oil; 2 tablespoons unsalted butter

11 ingredients

6 steps

Ingredients

2 small zucchini, slice 1/4 inch thick
2 small yellow summer squash, slice 1/4 inch thick
1 fennel bulb, outer layer and core removed, thinly sliced
1 onion, peeled and thinly sliced
2 cloves of fresh garlic, peeled and minced
2 teaspoons fresh thyme, minced
3 roma tomatoes, sliced 1/4 inch thick
1 1/2 cups comte cheese , grated
kosher salt and fresh ground pepper
extra virgin olive oil
2 tablespoons unsalted butter

Directions

1

Toss the zucchini and yellow squash with a couple of healthy pinches of salt and set them in a colander placed in the sink. Let them drain for 20 to 30 minutes to get rid of excess moisture. Preheat the oven to 425 degrees.
2

Meanwhile lightly coat the bottom of a casserole or gratin dish with some olive oil. Layer the onion and fennel in the bottom. Sprinkle the garlic and season with salt and pepper.
3

When the zucchini and squash are ready layer them with the tomato sprinkling them with the thyme.
4

Cube the butter into small cubes and spread it across the top. Place in the oven for 40 minutes.
5

At the end of 40 minutes remove the casserole from the oven and turn it to broil. Place the rounds of mozzarella evenly across the top.
6

Place the dish back into the oven and brown the top being careful not to burn the cheese. Serve immediately.