2 lbs. zucchini, sliced
1/2 c. milk
1/2 lb. hot pepper cheese, cubed
1/2 c. chopped parsley
1/4 c. bread crumbs
4 eggs
1/2 lb. Monterey jack cheese, cubed
1 tsp. salt
3 tbsp. flour
1/2 c. butter
2 tsp. baking powder

Cook zucchini gently in salted water until barely tender. Drain well and cool. Mix eggs, milk, cheeses, salt, baking powder, flour and parsley. Fold in cooled zucchini. Butter an oblong 13x9 dish generously. Sprinkle bottom and sides with bread crumbs. Pour in zucchini mixture, sprinkle with more bread crumbs and dot with butter. Bake at 375 degrees for 30 minutes.