Zucchini Casserole - cooking recipe

Ingredients

2 lb. zucchini (6 to 7 small), sliced
4 eggs
1/2 c. milk
1 lb. Monterey Jack cheese, cubed
1 tsp. salt
2 tsp. baking powder
3 Tbsp. flour
1 small can green chilies, drained
bread crumbs
1/2 cube butter

Preparation

Cook squash in salted water until barely tender (2 to 3 minutes). Drain well and cool.
Put remaining ingredients, except cheese, bread crumbs and butter, in blender. Blend well and add cooled squash.
Butter oblong glass baking dish generously and sprinkle bottom and sides with bread crumbs. Add cheese to squash mixture and pour into dish.
Sprinkle more bread crumbs on top and dot with butter.
Bake at 325\u00b0 for 30 minutes until bubbly.
Let sit for 10 minutes until mixture sets.