Liz Carpenter's Potluck Squash

Comforting squash casserole from Texas Monthly April 1987.

ingredients

2 1/2 lbs. zucchini and summer squash
1 small onion, chopped
4 eggs
1/2 c. milk
1 lb. Monterey Jack cheese, cubed or grated
1 tsp. salt
2 tsp. baking powder
3 tbs. flour
1/2 c. chopped parsley
2 4 oz. cans chopped green chilies
dried bread crumbs

directions

Preheat oven to 350. Slice squash and boil 5 minutes, then drain. While it’s cooling, mix together eggs, milk, cheese, salt, chilies, baking powder, flour, and parsley. Fold the mixture into the squash. Butter a 3 qt. Pyrex dish and sprinkle it with bread crumbs. Pour in the squash, sprinkle it with more bread crumbs, and bake for 30 minutes. Let cool. Note: better the next day ... if you have any left!

Source: Epicurious