Zucchini Chile Casserole

I have to be honest with you and tell you that I have not tried this yet but it caught my attention because it looks good. It came from a "Our Favorite Recipes" booklet that my daughter's 4-H club published as a fund raiser in 1997.

• Ready In: 45 mins
• Serves: 6

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

Directions

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