Cheesy Zucchini & Pepper Casserole

Description: This is from a wonderful recipe clipping I found in a very old cookbook. I made it this past Christmas and found that it makes a wonderful breakfast dish as well. I only wish there had been more left overs.

Ingredients:

• 5 medium zucchini, cooked crisp tender and diced
• 2 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 4 eggs, lightly beaten
• 1 (4 ounce) can chopped green chilies
• 4 cups colby-monterey jack cheese, shredded
• 2 tablespoons butter, melted

Steps:

1. In a large saucepan, cook zucchini in boiling water until crisp-tender; about 3 minutes.
2. Drain.
3. Cool on paper towels about 10 minutes.
4. In a large bowl, combine flour, baking powder and salt; whisk in milk until smooth.
5. Beat in eggs and chilies.
6. Stir in cheese and diced zucchini.
7. Transfer to a greased 9x13" baking dish and drizzle with melted butter.
8. Bake uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean and edges are lightly browned.
9. Let stand 5 minutes before cutting.