- 5 medium zucchini, 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 shredded Colby-Monterey Jack cheese
- 1/2 cup dry bread crumbs
- 2 tablespoons butter or margarine, melted
- In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini.
- Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.