Great vegetable casserole

I had dinner at a friend’s house yesterday, and she made a great low carb casserole. It was thinly sliced yellow summer squash, eggplant, tomatoes, and zucchini, topped with grated cheddar and baked. She said she didn’t think she’d seasoned it other than salting the eggplant to draw out moisture. She made it ahead and reheated for us, which may have helped it to stay together.

I’d probably add some fresh herbs, but that’s partially because I have so many growing right now. (My basil seeds didn’t take, but I have dill and cilantro growing on the front porch, in addition to the various perennial herbs growing in my side yard. I used whole coriander seeds from my spice cabinet to grow the cilantro – there’s always a small chance they won’t be viable, but mine always seem to be so I recommend planting them before buying seeds especially for growing.)

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