Ingredients
5 medium zucchini (about 2 pounds), diced2 tablespoons all-purpose flour2 teaspoons baking powder1 teaspoon salt1/2 cup whole milk4 large eggs, lightly beaten1 can (4 ounces) chopped green chiles4 cups shredded Colby-Monterey Jack cheese1/2 cup dry bread crumbs2 tablespoons butter, melted
Preparation
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 chiles. Stir in cheese and zucchini.
Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.
