Summer Zucchini Casserole

• 7 c. thinly sliced zucchini
• 4 eggs
• 1/2 c. milk
• 4 Tbsp. flour
• 1 tsp. salt
• 2 tsp. baking powder
• 1/4 c. chopped parsley
• 1 clove minced garlic
• 1 small minced onion
• 7 oz. chopped green chiles
• 4 oz. grated Monterey Jack cheese
• 2 c. seasoned croutons
• 4 Tbsp. melted butter

1. In a large bowl, beat eggs, milk, salt, baking powder and flour together.
2. Stir in parsley, onion, garlic and chiles.
3. Pour over zucchini and mix.
4. Add cheese and mix.
5. Pour mixture into a 9 x 13-inch baking dish.
6. In a small bowl, mix croutons and butter; arrange on top of zucchini mixture.
7. Bake at 350u0b0 for 35 minutes before testing to see if done.
8. Cover loosely to prevent croutons from burning, or croutons may be added during the last few minutes of baking.
9. Serves 12.

zucchini, eggs, milk, flour, salt, baking powder, parsley, garlic, onion, green chiles, grated monterey, croutons, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=710518 (may not work)