Zucchini, Carrot & Celery Casserole - cooking recipe

Ingredients

2 zucchini, cut into 1/2 inch slices
2/3 cup carrot, chopped
1/4 cup celery, sliced
1 green onion, chopped
2 eggs, slightly beaten
1/4 cup milk
1 1/2 1 1/2 cups monterey jack cheese or 1 1/2 cups mozzarella cheese
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 tablespoons flour
2/3 cup breadcrumbs
1 tablespoon butter, to taste or 1 tablespoon margarine

Preparation

Cook zucchini, carrots, celery and green onion in a small amount of water until barely tender, about 5 minutes; drain and cool.
Combine eggs, milk, cheese, salt, baking powder and flour.
Stir egg mixture in with the vegetables.
Place in buttered casserole dish.
Sprinkle with bread crumbs and dot with butter.
Bake at 350 for 35 to 40 minutes.