Summer Vegetable Casserole

Name: 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