“Buy Local, Eat Healthy,” with Kansas Insurance Commissioner Sandy Praeger.
Also on the menu:
• Grilled pork tenderloin with sweet corn/tomato salsa
• flatbread with carmelized onion, Sweet Corn, chile
• Grilled summer vegetable platter with lemon, basil
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped shallot
1 medium to large zucchini sliced into 1/2-inch rounds
Salt and black pepper, to taste
2 homegrown tomatoes, sliced
3 tablespoons grated Parmesan cheese
1/2 cup Panko breadcrumbs (or other dried breadcrumbs)
Heat 2 tablespoons of olive oil in a large sauté pan or skillet over medium heat. Add the shallot and sauté for 1 minute. Add the zucchini rounds to the skillet, arranging them in a single layer. Season with salt and pepper. Lightly brown the zucchini rounds on both sides, 3 to 5 minutes per side. Transfer the zucchini and shallot to an 11-by-7-inch baking dish and arrange the zucchini in a single layer. Top with the tomato slices. Sprinkle with grated Parmesan cheese.
Heat the remaining tablespoon of olive oil over medium heat in the sauté pan. Add the breadcrumbs and toss with the oil to coat. Sprinkle the breadcrumbs over the tomatoes.
Bake the casserole in a 425-degree oven for 20 to 25 minutes, until the topping is golden brown. Serves 4 to 6.
— Recipe for Zucchini and Tomato Casserole by Kansas Insurance Commissioner Sandy Praeger.