Instructions:
Slice all of the vegetables into thin slices.
I use a serrated knife to cut the tomato.
You can use a mandoline for the potatoes.
In a 9 x 13 baking dish, alternate one slice of zucchini, yellow squash, potato, onion tomato, etc.
Do this until you’ve filled the dish and used all of the slices you’ve prepared.
Next, crack some fresh pepper and kosher salt over the top.
Sprinkle evenly with the olive oil.
Sprinkle with the minced garlic cloves.
Use the back of a spoon to spread it out evenly if you need to.
Top evenly with the shredded cheese.
Pop it in the oven on 350° for 1 hour or until the potatoes are tender.
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