Herbed Summer Squash and Potato Torte with Parmesan

INGREDIENTS

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