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Summer Vegetable Casserole
Ingredients
  • 1 tablespoonextra-virgin olive oil
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  • 1 largeleek (white and light green parts only), cleaned and sliced into half-moons
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  • 1 largeshallot, minced
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  • ½ teaspoonkosher salt
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  • ½ cupGreek yogurt
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  • ¼ cupchicken or vegetable broth
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  • 1 medium zucchini, thinly sliced into rounds
  • 1 mediumyellow squash, thinly sliced into rounds
  •  
  • 2 large tomatoes, thinly sliced into rounds
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  • 2 large ears of corn, kernels only
  •  
  • ½ poundgreen beans, trimmed and cut into bite-size pieces
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  • ⅓ cuppanko breadcrumbs
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  • 1 tablespoonfinely grated Parmesan or pecorino cheese
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