2 Tone Summer Squash Loaf - cooking recipe

Ingredients

1 lb. zucchini squash
1 lb. yellow squash
salt
4 Tbsp. butter
1/2 c. shallots
2/3 c. heavy cream
5 eggs
1 c. cheese (combination of Swiss, Cheddar and Parmesan)

Preparation

Grate squash separately.
Salt and drain in separate bowls. Squeeze squash.
Heat 2 tablespoons butter.
Cook 1/2 of shallots until wilted.
Add zucchini.
Cook 4 to 5 minutes.
Remove from pan.
Melt 2 tablespoons butter.
Cook remaining shallots.
Add yellow squash.
Cook 4 to 5 minutes.
Season.
Mix 1/3 cup cream into each squash mixture.
Beat eggs.
Add 1/2 to each bowl. Butter a 1 1/2-quart 9 x 5-inch loaf pan.
Line with buttered wax paper.
Spread 1/2 of zucchini mixture.
Sprinkle with 1/3 cheese. Gently spread on half of yellow squash without disturbing lower layer.
Sprinkle on another 1/3 of cheese.
Repeat the layering once, ending with yellow.
Place loaf pan in water.
Bake at 375\u00b0 for 15 minutes.
Bake at 350\u00b0 for 30 minutes or until firm.
Let rest 15 to 20 minutes.