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2 lb. zucchini, cubed (6 to 8)
1 small can Ortega chilies
1 lb. Monterey cheese
2 tsp. baking powder
1/2 c. parsley flakes
4 eggs
1/2 c. milk
1/2 cube butter
1 tsp. salt
2 Tbsp. flour

Cook zucchini in salted steam until tender. Drain and
let cool. Mix eggs, milk, cheese, salt, baking powder, flour,
parsley and chilies. Fold in cooled zucchini. Bake in an
oblong glass buttered casserole. Dot top with butter. Bake at
325 degrees for 1/2 to 1 hour.

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