Two Tone Summer Squash Loaf

Western.Chefs's picture

Jan. 10, 2012


Zucchini 1 Pound
Yellow summer squash 1 Pound
Salt To Taste
Watercress 1 Bunch (100 gm)
Butter 4 Tablespoon (1/2 stick)
Chopped shallots 1/2 Cup (8 tbs)
Freshly ground pepper To Taste
Heavy cream 2/3 Cup (10.67 tbs)
Eggs 5
Grated cheese 1 Cup (16 tbs) (combination of Swiss, cheddar and parmesan)
Boiling water 1/4 Cup (4 tbs) (adjust quantity as needed)



1. Preheat oven to 375F.

2. To prepare the zucchini and yellow squash trim, wash, dry and grate them separately.

3. Sprinkle with salt and drain in separate colanders for 30 minutes.

4. To prepare the watercress wash it, discard the heavy stems and chop the leaves.

5. Once the squashes have drained, squeeze to remove excess moisture.


6. In a bowl combine the zucchini and watercress.

7. In a saute pan, heat 2 tablespoons of the butter and cook half the shallots until wilted.

8. Add the zucchini and watercress and saute until heated through for 4 to 5 minutes.

9. Season with salt and pepper to taste remove from the pan to a medium bowl and set aside.

10. In same saute pan, melt 2 tablespoons butter and cook the remaining shallots until wilted.

11. Add the yellow squash and cook for 4 to 5 minutes.

12. Season with salt and pepper to taste and remove from pan to a medium bowl.

13. Into each squash mixture mix 1/3 cup of the cream.

14. In a bowl beat the eggs and add half of them to each bowl.

15. Butter a 1 1/2-quart, 9-by-5-by-2 3/4-inch loaf pan and line with buttered waxed paper.

16. In the bottom of the pan spread half the zucchini mixture and sprinkle with one-third of the cheese.

17. Gently spread over half the yellow squash without disturbing the lower layer and sprinkle on another third of the cheese.

18. Repeat the layering once, ending with the yellow squash.

19. Into a larger baking dish place the loaf pan and pour boiling water halfway up the side of the loaf pan.

20. Bake for 15 minutes, lower the heat to 350F and bake another 30 minutes or until the loaf is firm.

21. Remove and let rest in the pan for 15 to 20 minutes.


22. Turn out onto a serving dish and serve with garnish as desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 519Calories from Fat 375

 % Daily Value*

Total Fat 43 g66.2%

Saturated Fat 24 g120%

Trans Fat 0 g


Sodium 704 mg29.33%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet