Spring Vegetable Tian with Parmesan Crust

Ingredients

• 1 medium russet potato, scrubbed and thinly sliced
• 2 medium zucchini, thinly sliced into rounds
• 2 medium yellow summer squash, thinly sliced into rounds
• 3 medium tomatoes, thinly sliced into rounds
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup freshly grated Parmesan cheese
• 1/3 cup panko breadcrumbs
• 2 tablespoons fresh basil, chopped, for garnish