2 lbs. zucchini, cubed
4 eggs
1/2 c. milk
1 lb. Monterey Jack cheese, cubed
1 tsp. salt
2 tsp. baking powder
3 tbsp. flour
1/2 c. parsley, chopped
1 sm. can Ortega chili peppers, diced
1 1/2 c. bread crumbs

Cook squash gently in salted water until barely tender. Drain well and cool. Mix all the ingredients, except the bread crumbs, together. Fold in the squash. Butter an oblong baking dish. Then coat the sides and bottom with bread crumbs. Pour in squash mixture. Sprinkle with crumbs and dot with butter. Bake at 325 degrees for 30 minutes.