2 lbs. zucchini squash
4 eggs
1/2 c. milk
1 lb. Jack cheese, cubed
1 tsp. salt
3 tbsp. flour
1/2 c. dried parsley
1 sm. can Ortega chili peppers
2 tsp. baking powder
1/2 cube butter
Seasoned bread crumbs

Boil zucchini whole in salted water about 5 minutes. Cool and cube. Mix eggs, milk, baking powder, salt, flour, parsley, and peppers in blender. Butter bottom and sides of 9 x 13 inch glass casserole. Sprinkle with bread crumbs. Place squash and cubed cheese into baking dish. Pour egg mixture over all and dot with butter. Bake at 350 degrees for 30 minutes (can be stored ahead in refrigerator - excellent cold).