1-1/2 lbs zucchini
1/2 cup milk
1 lb Monterey Jack or mozzarella cheese, grated
1 tsp salt
2 tsp baking powder
3 Tbsp flour
1/2 cup breadcrumbs
Preheat oven to 350 F. Wash and cut zucchini into 1/2-inch slices. To bring out flavor, let stand in dish of salted water for 15 to 30 minutes. Cook in small amount of water until barely tender, 5 minutes. Drain and cool.
Beat eggs slightly and add milk, cheese, salt, baking powder and flour. Stir zucchini into egg mixture. Place in buttered casserole. Sprinkle with crumbs and dot with butter.
Bake for 35 to 40 minutes. Serves 6.