Summer Vegetable Casserole

Ingredients

• Extra-virgin olive oil, for drizzling
• 1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• Salt and freshly ground pepper
• 1 yellow bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 large garlic clove, minced
• 1 teaspoon thyme leaves
• 1/2 pound plum tomatoes, sliced 1/4 inch thick
• 2 small zucchini (1/2 pound), sliced on the diagonal 1/4 inch thick
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese

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