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What's Cookin Wednesday - Zucchini-chorizo sweet corn bake

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adopted from BH&G



Ingredients
  •         12 ounces uncooked ground chorizo
               4 eggs
            2 egg yolks
           1 ½ cups whole milk
           1 tsp garlic powder
           1 tsp onion powder
           ½ tsp black pepper
           1 ½ cups fresh corn off the cob
           1 ½ cups shredded sharp white cheddar cheese (6 ounces)
           ½ cup grated Parmesan cheese
  • 1. Preheat oven to 350°F. Lightly butter a 2-quart baking dish. Place zucchini in a colander. Sprinkle with 1/2 tsp. kosher salt. Let stand 20 minutes. Blot dry with paper towels.
    2. Meanwhile, heat a 10-inch skillet over medium. Add chorizo. Cook and stir 5 to 7 minutes until cooked through. Drain in a colander. Transfer to paper towels; blot dry.3. In a large bowl whisk together eggs, yolks, milk, garlic powder, onion powder, and 1/2 tsp. black pepper.4. Spread half of the chorizo in an even layer in prepared dish. Top with half the zucchini, corn, and cheeses. Pour half the egg mixture on top. Repeat layers. Bake, uncovered, 40 minutes or until just set and top begins to turn golden brown. Let stand 10 minutes before serving. Serves 12.
I found myself with an extra dozen eggs and more zucchini than I knew what to do with...enter this recipe!  I didn't have chorizo, so skipped that.  Used frozen (thawed) corn instead of fresh.  Used just regular cheddar cheese.

This felt somewhat like a breakfast casserole.  A great way to get your veggies in with breakfast!  But also a yummy dinner.  
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