2 Tone Summer Squash Loaf

1. 1

   Grate squash separately.

2. 2

   Salt and drain in separate bowls. Squeeze squash.

3. 3

   Heat 2 tablespoons butter.

4. 4

   Cook 1/2 of shallots until wilted.

5. 5

   Add zucchini.

6. 6

   Cook 4 to 5 minutes.

7. 7

   Remove from pan.

8. 8

   Melt 2 tablespoons butter.

9. 9

   Cook remaining shallots.

10. 10

    Add yellow squash.

11. 11

    Cook 4 to 5 minutes.

12. 12

    Season.

13. 13

    Mix 1/3 cup cream into each squash mixture.

14. 14

    Beat eggs.

15. 15

    Add 1/2 to each bowl. Butter a 1 1/2-quart 9 x 5-inch loaf pan.

16. 16

    Line with buttered wax paper.

17. 17

    Spread 1/2 of zucchini mixture.

18. 18

    Sprinkle with 1/3 cheese. Gently spread on half of yellow squash without disturbing lower layer.

19. 19

    Sprinkle on another 1/3 of cheese.

20. 20

    Repeat the layering once, ending with yellow.

21. 21

    Place loaf pan in water.

22. 22

    Bake at 375u00b0 for 15 minutes.

23. 23

    Bake at 350u00b0 for 30 minutes or until firm.

24. 24

    Let rest 15 to 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.