Slice the Zucchini (2), Yellow Squash (2), Tomato (2) into 1/4 inch slices. Thinly slice Onion (2) and Shallot (1).
Place zucchini and yellow squash slices in a colander set over a bowl. Toss it with Salt (1 teaspoon) and let it sit on the kitchen counter for 30 minutes.
Line a baking sheet with a couple of sheets of paper towel. Place the tomato slices on the baking sheet in one layer.
Evenly sprinkle them with Salt (1/2 teaspoon). Let it sit on the kitchen counter for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Heat Olive Oil (1 tablespoon) in a large skillet. When it is sizzling hot, place the onions. Sprinkle it with Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Cook them, stirring frequently, until they are caramelized, 20-25 minutes.
In a bowl, mix olive oil (3 tablespoon), Garlic (3 clove), and Fresh Thyme (1 tablespoon).
Drain the water from the zucchini and yellow squash slices. I used a paper towel to pat-dry them as much as I could.
Equally distribute half of the vegetables in a 10-inch pie plate. Spoon half of the olive oil mixture over. Continue with the rest.
Place the caramelized onions in an even layer on top of the zucchini and yellow squash slices.
Slightly overlap tomato slices in a single layer on top of the onions. Spoon the rest of the olive oil mixture evenly over tomatoes.
Place it in the oven and bake for 40 minutes.
Place the White Sandwich Bread (1 slice) in a food processor and pulse until it turns into breadcrumbs, 6-8 pulses. Place it in a bowl. Mix in the shallot slices and Parmesan Cheese (1 cup).
Remove baking dish from the oven. Increase the temperature to 450 degrees F (230 degrees C).
Sprinkle the breadcrumb mixture evenly on top of tomatoes. Bake for another 10 minutes.
Allow it to cool for 10 minutes. Sprinkle it with Fresh Basil (2 tablespoon). Serve and enjoy!