Thinly slice onions to make 2 C. Saute in 2 T. olive oil with 1 t. mincedfresh herbs (majoram, thyme and/or rosemary) until soft and beginning to brown. Transfer the onions to a 9 x 12 baking dish and spread over the bottom.
Use a vegetable peeler to make very thin slices of summer squash(lengthwise for zucchini; rounds for pattypan). You want 2 C.
Do the same for one large or two smaller Sweet Potatoes, peeling first if you like.
Thinly slice 2 tomatoes.
Mince 3 cloves of garlic.
Make a layer of sweet potatoes, slightly overlapping. Sprinkle with salt and pepper. Make another layer of sweet potatoes.
Spread 1 1/2 C. ricotta or cottage cheese over the sweet potatoes.
Make a layer of zucchini, with the slices overlapping. Sprinkle with salt and pepper. Arrange the garlic evenly over the zucchini, then make a layer of tomatoes.
Make a final layer of sweet potatoes on top, then top with 2 C. shredded mozzarella or jack cheese.
Bake at 350 until the top is nicely browned and the dish is bubbling.