Cheesy Zucchini & Pepper Casserole - cooking recipe

Ingredients

5 medium zucchini, cooked crisp tender and diced
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
4 eggs, lightly beaten
1 (4 ounce) can chopped green chilies
4 cups colby-monterey jack cheese, shredded
2 tablespoons butter, melted

Preparation

In a large saucepan, cook zucchini in boiling water until crisp-tender; about 3 minutes.
Drain.
Cool on paper towels about 10 minutes.
In a large bowl, combine flour, baking powder and salt; whisk in milk until smooth.
Beat in eggs and chilies.
Stir in cheese and diced zucchini.
Transfer to a greased 9x13\" baking dish and drizzle with melted butter.
Bake uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean and edges are lightly browned.
Let stand 5 minutes before cutting.