1 1/2 lbs. zucchini
4 eggs, slightly beaten
1/2 c. milk
1/2 tsp. MSG
1 tsp. salt
Pinch of cayenne
2 tbsp. baking powder
3 tbsp. flour
1/4 c. chopped parsley
4 1/2 oz. diced green chili peppers
Sm. jar pimentos
1 lb. grated Monterey Jack cheese
1 1/2 tsp. vegetable oil
1/3 c. bread crumbs

Steam zucchini until slightly tender. Combine eggs, milk, MSG and salt, cayenne pepper, baking powder, flour, and parsley. Mix to remove lumps. Add chili pepper, pimento, and cheese; stir well. Add steamed, drained zucchini. Stir gently. Oil 1 1/2 quart casserole or 9 x 12 inch casserole and dust with bread crumbs. Pour in mixture; sprinkle top with bread crumbs. Dot with butter. Bake at 350 degrees for 55 minutes.