This summer squash or zucchini loaf is eaten cold and is a fantastic vegetarian alternative to meat loaf.
When I was a child we had a huge vegetable garden, and my dad loved to have lots of summer squashes. In summer, when the climate had been very favorable, we happened to have pounds and pounds of these.
I remember one year when we had more than 200 pounds of summer squash. We were only 4 people in the house, and even when we would give away a few pounds to relatives and friends, we would still need a whole lot of imagination to cook all these zucchini.
My mom came up with this recipe of a summer squash and eggs loaf, which happened to be THE ideal dish to make a good use of 3 pounds of zucchini! We had this loaf quite often because we enjoyed it so much.
It’s also a great way to make picky kids eat zucchini, because we just say that we’ve made a special cake!
For this recipe, it is very important to buy quality squash. They should be firm. If they are not firm, they will render water, and you will need to strain them very well before making the loaf.
If you have quality squash, it will remain firm after cooking, so you can just cook it al dente.
Serves 8 – Prep. time 40 mn. – Cooking time 1h30 – Chilling time 12h.
3.3 lb (1.5kg) summer squash
0.4 lb (200g) onions
3 tbsp olive oil
5 large eggs
0.2 lb (100g) breadcrumbs (optional)
sea salt, black pepper
1 pinch dried tarragon
parsley and mint leaves, chopped, to taste
1 pinch grated nutmeg
Cut squash in thin slices, without peeling them. If they are large, just halve each slice.
Slice the onions.
Saute onions and squash slices in olive oil on low to medium heat for about 20 minutes, stirring occasionally.
If there is water in the pan, make sure to drain well.
Put the zucchini and onions in a large bowl. Add breadcrumbs (if using), herbs, nutmeg, sea salt and black pepper to taste.
Then, add the beaten eggs, stir well and pour into a meatloaf mold.
Bake in a water bath (bain-marie) for 1 hour and 30 minutes at 300ºF (150ªC).
Take out from the oven, leave to cool, and refrigerate for about 12 hours (overnight).
Serve cold with a yogurt dip or a tomato salad.