Ingredients

1-½ lb. Zucchini, cubed
4 eggs, beaten
½ cu. milk
1 t. salt
dash red pepper
2 t. baking powder
3 T flour
2 t. parsley flakes
1 lb. shredded Monterey Jack cheese
½ t. oil
⅓ cu. bread crumbs
butter

Directions

Steam zucchini over small amount of salted water until crisp tender.

Combine eggs, milk, salt, pepper, baking powder, flour and parsley. Mix well. Add cheese and stir gently. Add zucchini and stir gently.

Grease 2 qt. casserole and dust with bread crumbs. Put in zucchini mixture and dot with butter.

Bake at 350F for 55 minutes, uncovered.