Zucchini Casserole

Another helpful way to use up those prolific zucchini. This can be done ahead and refrigerated. After cooking let it rest for 5 minutes or so then serve.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 1⁄2 lbs zucchini, cut into 1/2 inch slices
• 4  eggs, slightly beaten
• 1⁄2 cup milk
• 1  lb monterey jack cheese or 1  lb mozzarella cheese, grated
• 1  teaspoon salt
• 2  teaspoons baking powder
• 3  tablespoons flour
• 1⁄2 cup  breadcrumbs
•  butter or  margarine

Directions

1. Cook zucchini in small amount of water until barely tender, about 5 minutes Drain and cool.
2. Combine eggs, milk, cheese, salt, baking powder and flour.
3. Stir zucchini into egg mixture.
4. Place in buttered casserole.
5. Sprinkle with bread crumbs and dot with butter.
6. Bake at 350 for 35 to 40 minutes.