Steam zucchini over small amount of salted water until crisp-tender.
Combine eggs, milk, salt, red pepper, baking powder, flour and parsley. Mix well to remove lumps.
Add chiles, pimiento and cheese and stir thoroughly.
Add steamed, well drained zucchini and stir gently.
Grease a 2 qt casserole with oil and dust with some of the bread crumbs. Turn zucchini mixture into casserole and sprinkle with remaining crumbs. Dot top with butter and bake at 350 degrees 55 minutes.