1 bunch green onions, thinly sliced
1 c. grated Parmesan cheese
2 Tbsp. all-purpose flour
1 Tbsp. chopped fresh thyme leaves
1 1/2 tsp. salt
3/4 tsp. ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 oz. summer squash, cut into 1/8-inch-thick rounds
4tsp. olive oil
Preheat oven to 375°F. Butter a large oven-proof skillet. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/2 of potatoes in concentric circles in bottom of skillet, overlapping slightly. Layer 1/2 of squash in concentric circles atop potatoes. Drizzle with 2 tsp oil. Sprinkle with 1/2 of cheese mixture. Repeat with other 1/2 of potatoes, then 1/2 of squash and 2 tsp. oil. Sprinkle with 1/2 of cheese mixture. Press gently to flatten.
Cover skillet with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until torte begins to brown and potatoes are tender, about 25 minutes longer.
Cut into wedges. Sprinkle with green onions & serve.