Any type of summer squash will work. Cut to 1/4 inch thin rounds.
Caramelize two sliced onions until succulent.
Add garlic and fresh tomatoes… to make a rustic style tomato sauce. Season with whole cumin seeds and coriander.
Set aside 2/3 thirds of the sauce, leaving 1/3 in the skillet. Layer the squash over top, and sprinkle with salt and pepper. It doesn’t have to look perfect. Think Rustic.
Add another third of the sauce.
Add another layer of squash. Season with salt and pepper.
Cover with foil and place in a hot oven for 45 minutes. Give a good shake, uncover and bake for an additional 15-20 minutes.
Remove all but 1/3 of the rustic tomato sauce, placing 2/3 in a separate bowl. Spread the remaining tomato sauce ( about 1/2 C) evenly on the bottom of the pan. Place one single layer of zucchini in slighty overlapping concentric circles. Sprinkle with a pinch of kosher salt and pepper. Spread another third of the rustic tomato sauce over the zucchini, as evenly as possible. It won’t seem like a lot, but don’t worry. Add the second final layer of slightly overlapping zucchini. Sprinkle with salt, pepper and the rest of the tomato sauce. Cover with foil. Place in 350 F oven for 45 minutes. Uncover and give a good shake, and bake uncovered for additional 20 minutes. Let stand 15 minutes before serving. Sprinkle with parsley and a give a drizzle of olive oil.
Prep time: Cook time: Total time: Yield: 4