ZUCCHINI SQUASH CASSEROLE

2 lbs. squash, cubed
4 eggs
1/2 cup milk
1 lb. Monterey Jack Cheese-cubed
1 teaspoon salt
2 teaspoon baking powder
3 Tablespoon Flour
1/2 cup chopped parsley
1 small can Ortega chilies, cut fine
(chilies are Optional-amount can be
reduced to suit taste)
Bread crumbs -fine
Butter

Cook squash gently in salted water until barely tender. Cool and drain.
Mix eggs, milk, cubed cheese, salt, baking powder, flour, parsley, chilies,
fold in cooked (cooled) zucchini. Butter an oblong glass baking dish
generously. Sprinkle bottom and sides with bread crumbs. Pour in the squash
mix and sprinkle with more bread crumbs as a topping. Dot with butter.
Bake at 325ยบ for 30 minutes.
Serves 12
 
 
 
 

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