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