2 lbs. zucchini, cubed
4 eggs
1/2 c. milk
1 lb. Jack cheese, cubed
1 tsp. salt
2 tsp. baking powder
Bread crumbs to taste
3 tbsp. flour
1/2 c. chopped parsley (or use one tbsp. dry)
1 sm. can Ortega chilies (cut fine)
1/2 cube butter

Cook squash in salted water until barely tender. (Don't overcook.) Drain well and cool. Mix eggs (slightly beaten), milk, cubed cheese, salt, baking powder, flour, parsley, and chilies in large bowl. Fold in cooled squash.

Butter a 9x13 glass baking dish generously. Sprinkle bottom and sides with bread crumbs. Pour in the squash mixture (make sure squash and cheese cubes are evenly distributed over bottom of dish). Dot with 1/2 cube butter. Sprinkle bread crumbs over top. Bake at 325 degrees for about 30 minutes. Serves 10. Good leftover!