Provencal Summer Squash And Potato Gratin

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Ingredients

Cooking spray

1 medium yellow summer squash (about 8 ounces)

1 medium zucchini (about 8 ounces)

1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced

1/4 small sweet onion, such as Vidalia, thinly sliced

Kosher salt and freshly ground black pepper

1 sprig fresh rosemary, leaves removed

1 tablespoon olive oil

1/4 cup (1 1/2 ounces) freshly grated Manchego cheese

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