Zucchini Chile Casserole - cooking recipe

Ingredients

2 lbs zucchini (cubed)
4 eggs
1/2 cup milk
1 lb monterey jack cheese (grated)
1 teaspoon salt
1 teaspoon baking powder
1/2 cup fresh parsley (chopped)
1 (4 ounce) can chopped green chilies
1/4 cup butter (for topping)
1 cup breadcrumbs

Preparation

Cook zucchini in salted water just until tender, drain and cool.
Beat eggs and mix all ingredients except butter and bread crumbs.
Add zucchini.
Pour into a well buttered (or spray with Pam) 2-quart casserole dish.
Top with crumbs and dot with butter.
Bake uncovered at 325F for 30 minutes.