Recipe: Zucchini Casserole (using milk, cheese and eggs, 1980's)

Hi Betty! This might be what you want.

ZUCCHINI CASSEROLE

1 1/2 lbs. zucchini, cut in 1/2-inch slices*
4 eggs
1/2 cup milk
1 lb. Monterey Jack or mozzarella cheese, grated
3 tbsp. flour
2 tsp. baking powder
1 tsp. salt
1/2 cup bread crumbs
Butter or margarine

Preheat oven to 350 degrees F.

Cook zucchini in a small amount of water until barely tender (5 minutes). Drain and cool.

Beat eggs slightly and add milk, grated cheese, flour, baking powder and salt.

Stir zucchini into egg mixture. Place in buttered casserole. Sprinkle with crumbs and dot with butter.

Bake for 35 to 40 minutes.

*To bring out flavor of zucchini, cut and let stand in a dish of salted water for 15 to 30 and drain well.

Makes 6 servings
Source: Enjoy! More Recipes From the Best of Bridge, 1980