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)

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°F for 15 minutes.

Bake at 350°F for 30 minutes or until firm. Let rest 15 to 20 minutes.