Summer-Vegetable Casserole

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Extra-virgin olive oil, for drizzling

1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick

Salt and freshly ground pepper

1 yellow bell pepper, thinly sliced

1 small onion, thinly sliced

1 large garlic clove, minced

1 teaspoon thyme leaves

1/2 pound plum tomatoes, sliced 1/4 inch thick

2 small zucchini (1/2 pound), sliced on the diagonal 1/4 inch thick

3 tablespoons freshly grated Parmigiano-Reggiano cheese

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