Zucchini Casserole

I have a go to zucchini casserole dish for potlucks and family dinners... you know the one... with the cream of mushroom soup, stuffing mix and cheese.  I have a bad habit of not looking for another recipe for something if I have one I'm already happy with, and I admit this sometimes keeps me from finding something new.  This weekend I decided to get out of my rut and try a new recipe, and luckily I was pleasantly surprised with the results.  This casserole turns out to be a bit like a quiche, and it's REALLY good.  It's also pretty versatile, you can change up the seasonings, the cheese and even the topping.... I think next time I might even horrify my children by throwing in a few mushrooms :)

2  lb. zucchini, sliced
4 eggs
1/2 cup half and half
1/2 lb grated sharp cheddar
1/2 lb grated 4 cheese Mexican blend
1/2 tsp salt
1/4 tsp onion salt
1/4 tsp garlic salt
Dash pepper
2 tsp. baking powder
3 tbsp. flour
French fried onion rings (canned)

Preheat oven to 350 degrees. Cook sliced zucchini in boiling water 5minutes.  Drain well, blotting excess water with a paper towel if needed.  (You can also steam them in the microwave).

Beat eggs, milk, cheese, salt, pepper, baking powder and flour together. Add zucchini to pot, mix. Place in buttered 2 quart casserole. Bake 25 minutes.  Sprinkle onions on top and continue cooking another 10-15 minutes or until a knife inserted in the center comes out clean.