Preheat the oven to 375 F degrees.

Grease a 10-inch cast-iron skillet or deep baking dish with olive oil.

Reserve ¼ cup of sliced green onions for garnish. In a medium bowl, combine remaining green onions, cheese, flour, garlic powder, crushed red pepper, herbs, salt and pepper. Stir until well combined.

Using a knife or mandolin, thinly slice the squash into ⅛ inch thick slices. On a Breville food processor, set the slicing disk to 2 ⅓. Transfer squash slices to a medium bowl. Repeat with potatoes and slice into ⅛ inch thick slices. If using a food processor, no need to wash in between uses. Transfer potato slices to a large bowl.

Arrange one even layer of potatoes in a circular manner in the bottom of the prepared skillet, slightly overlapping. Be careful not to overlap too much or you won’t have enough slices for all of your layers. Arrange a layer of zucchini over the potatoes, following the same concentric pattern, slightly overlapping. Lightly brush the zucchini slices with olive oil. Spread one third of the cheese mixture evenly over the zucchini. Arrange another layer of potatoes and zucchini layer, brush with olive oil and spread half of the remaining mixture. Repeat with another layer of potato, zucchini layer, brush with oil and remaining cheese mixture. Arrange the final layer of potato slices. Lightly brush with olive oil and sprinkle with salt. You will be able to create 4 layers of potatoes and 3 layers of zucchini.

Cover skillet or baking dish with a sheet of unbleached parchment paper and then foil. Bake until potatoes are almost tender, about 40-50 minutes. Remove foil and parchment, bake uncovered until torte begins to brown and potatoes are tender, about 25 minutes.

Cut torte into wedges. Garnish with reserved green onions and serve.