herbed summer squash and potato torte

INGREDIENTS

• 1 bunch green onions, thinly sliced
• 1 cup grated Parmesan cheese
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh thyme leaves
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
• 12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
• 6 teaspoons olive oil