Zucchini Jack Casserole

• 8 small zucchini (about 8 lb. total)
• 4 eggs
• 1/2 c. milk
• 2 tsp. baking powder
• 3 Tbsp. all-purpose flour
• 1/4 c. chopped parsley
• 1 clove garlic, minced or pressed
• 1 small onion, finely chopped
• 1 large can diced green chiles
• 4 c. (1 lb.) shredded Jack cheese
• 1 c. seasoned croutons
• 3 Tbsp. butter or margarine, melted

1. Slice zucchini into 1/4-inch thick rounds (about 7 cups); set aside.
2. In a large bowl, beat eggs with milk, baking powder and flour until smooth.
3. Stir in parsley, garlic, onion, chiles, cheese and zucchini.
4. Spoon egg mixture into a greased 9 x 13-inch baking dish.
5. Toss croutons in melted butter, then sprinkle over top.
6. Bake, uncovered, in a 350u0b0 oven for 35 to 40 minutes or until a knife inserted in center comes out clean.
7. Let stand at least 10 minutes before cutting.
8. Makes about 10 servings.

zucchini, eggs, milk, baking powder, flour, parsley, clove garlic, onion, green chiles, cheese, croutons, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=680757 (may not work)