Zucchini Gratin II: An Actual Recipe

My camera's broken, which is just as well, because I just went digging through our archives for a zucchini recipe for tonight's dinner and found what has to be my most obnoxious post. There's no actual recipe there, just some blabber and a pretty picture. So for tonight's post I re-reconstructed the zucchini gratin recipe. Here it is:

Combine:
-2 pounds zucchini, cut into 1/2-inch chunks, and lightly steamed if tough
- 2 eggs, beaten
- 1 small can green chiles, diced
- 1 teaspoon dill seed
- 2 cups cheese. Use any combination of shredded or diced mozzarella, jack, or cheddar; cottage cheese; Parmesan; whatever.
- salt and pepper to taste

If you used drier cheeses, you might also want to add up to 1/4 cup of milk or cream.
Put everything in a buttered casserole dish. Mix together and sprinkle on top:
- 1/2 cup bread crumbs or 2 slices bread, diced
- 1 or 2 tablespoons melted butter or olive oil
- Parmesan, if you have any

Bake uncovered at 375 for about 20 minutes, or until browned and bubbly.

I served it with garden spinach drizzled with a warm caramelized onion and tarragon dressing, an ad hoc and surprisingly good side dish. For dessert we had banana bread.