4 tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

10 basil leaves, thinly sliced

2 teaspoons chopped fresh thyme

8 medium yellow squash, cut into quarts

2/3 cup freshly grated parmesan

Preheat the oven to 200 degrees C and put the rack in the middle position.

Grease a baking dish with a little oil and set aside.

Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat.

When it's hot and shimmering, stir in the onion and season with a light sprinkling of salt and pepper.

Cook until the onion's soft but not browned, 4-6 minutes.

Add the garlic, basil, and thyme, stir to combine and sauté until the garlic becomes fragrant, 1 minute or so.

Toss in the squash and cook 2 minutes.

Pour the vegetables into the baking dish and spread them out into an even layer.

Bake for 20 minutes or until the squash soften.

Sprinkle with the parmesan, then bake another 20 minutes until the cheese is melted and browned.