6 c. zucchini, 1/4 inch slices
4 eggs, beaten
1/2 c. milk
3 tbsp. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 c. Monterey Jack cheese, grated
1/3 c. onions, chopped
1/4 c. parsley, chopped (optional)

Cook zucchini in a small amount of boiling water for about 5 minutes, drain well and set aside.

Combine eggs, milk, flour, baking powder and salt; mix well. Stir in zucchini and remaining ingredients. Pour into a lightly greased 2 quart casserole. Bake uncovered at 350 F. for 35-40 minutes. Let stand for 10 minutes before serving. 6-8 servings.