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Zucchini Gratin

6 tbs   olive oil 1 lb   zucchini, sliced 1 lb   yellow squash, sliced 2 tsps   salt 4   tomatoes, sliced, 1/4 inch thick 2   onions, halved, sliced lengthwise 3/4 tsp   freshly ground black pepper 2   garlic cloves, minced 1 tbs   fresh thyme, minced 1 cup   fresh breadcrumbs 1 cup   parmesan cheese 2   shallots, minced 1/4   fresh basil leaf Preheat oven to 400; grease a 9 x 13 glass baking dish. Toss zucchini and squash slices with 1 teaspoon salt in large bowl; transfer to colander and set in sink to drain. Let stand 45 minutes. Press slices between paper towels or clean kitchen towel to remove as much moisture as possible. Place tomato slices on paper towels and sprinkle with 1/2 teaspoon salt; let stand 30 minutes. Press slices with another layer of paper towels (gently) to remove excess moisture. Heat 1 tablespoon oil in a skillet over medium heat. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. cook, stirring occasionally, until onions are dark golden brown, 20 to 25 minutes. Combine garlic, 3 tablespoons oil, 1/2 teaspoon pepper, and thyme. In large bowl, toss zucchini and squash with half of oil mixture, then place in dish. Top squashes with onions. Brush remaining oil mixture on tomatoes, then arrange them nicely over the onions. Bake 40 minutes. Combine bread crumbs, 1 tablespoon oil, Parmesan, and shallots. Remove baking dish from oven and increase heat to 450. Sprinkle breadcrumb mixture over the tomatoes. Bake 10 minutes - until top is golden. Top with freshly chopped basil.

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