It downtown Los Angeles there was once a place called Clifton’s Silver Spoon cafeteria. It was actually a chain and had a number or cafeteria in the Los Angeles area. They had different decor and the one downtown was decorated in a Pacific island theme. The cafeteria was a popular type of eating establishment in the early 1900’s but came out of favor by the 80’s. This is when this chain stared closing their doors. I just read an article about someone doing a renovation with plans to reopen in 2013. When they were open they came up with a California style zucchini dish which was quite popular called it Zucchini Monterey . I remade the dish with a few changes by changing the cheese from Monterey Jack to cheddar and adding Chipotle instead of regular canned chile. This dish is more of an egg dish than a vegetable dish and would make a great dish for a summer brunch.

1 1/2 pounds zucchini, cubed
4 eggs, lightly beaten
1/2 cup milk
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons flour
canned chilies to taste (I used 1/2 teaspoon)
1/4  pound Cheddar cheese*
Cooking spray or oil
1/3 cup bread crumbs
1 tablespoon butter

Steam the zucchini until crisp tender. Combine the eggs, milk , salt, baking powder, and flour. Mix well to remove lumps. Add the chile. Add the zucchini and stir gently. Grease or spray a 2 quart casserole. Add the mixture and sprinkle the cheese on top.  Dust with the bread crumbs. Dot with the butter and bake at 350 degrees for 55 minutes.

*the original recipe used one pound of cheddar mixed in the batter. I reduced the amount and sprinkled it on top.