Ingredients

• 2 medium yellow summer squash
• 4 small to medium red potatoes
• 3 tbsp olive oil, plus more for the baking dish
• 4 ounces fresh goat cheese, divided
• Salt
• Freshly ground black pepper
• 1/4 cup whole milk (or Goat Milk)
• 1/3 cup freshly grated Parmesan cheese
• 1 tbsp thinly sliced basil or thyme leaves (optional)

Directions

Arrange a rack in the middle of the oven and heat to 400°F. Lightly grease a 1 1/2- to 2-quart baking dish with a drizzle of olive oil.

Slice the squash and potatoes into very thin slices, 1/8-inch thick or smaller.

Place the sliced vegetables and olive oil in a large bowl and toss to combine.

Place 1/3 of the squash and potato slices in an even layer on the bottom of the baking dish. Season with salt and pepper. Sprinkle 1/2 of the goat cheese in large chunks.

Repeat with another 1/3 of the vegetables, season again with salt and pepper, and top with the remaining goat cheese.

Finish by layering on the remaining vegetables and seasoning with salt and pepper.

Pour the milk evenly over the entire dish. Sprinkle with the Parmesan.

Cover tightly with aluminum foil. Bake for 30 minutes.

Uncover and bake until the top browns, about 15 minutes more.

Sprinkle with fresh basil or thyme, if desired.