Susan Puckett published this recipe in Atlanta magazine. Judith Winfrey is the co-owner of Love Is Love Farm at Gaia Gardens.
Ingredients:
2 tablespoons olive oil 1 medium onion, peeled, halved, and sliced 3 medium squash, sliced in 1/2-inch rounds 1 large heirloom tomato, cored and thinly sliced Salt and pepper to taste 4 tablespoons grated Parmigiano-Reggiano
Preparation:
Preheat oven to 400 degrees. Heat olive oil in a medium ovenproof skillet over medium-low heat. Add onions and cook slowly for 15 to 20 minutes to caramelize them. Remove from heat; top onions with an even layer of squash slices, then with tomato slices. Season to taste with salt and pepper; sprinkle with cheese. Place in the oven and bake for 20 to 30 minutes, just until the squash is tender but not mushy.