Zucchini-Chorizo Sweet Corn Bake

Ingredients

• 2 large zucchini, sliced lengthwise into 1/8" thick ribbons
• 12 ounce ground chorizo
• 4 eggs
• 2 egg yolks
• 1 1/2 C whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 C fresh corn
• 1 1/2 C shredded sharp white cheddar cheese
• 1/2 C grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees.  Lightly butter a 2-quart baking dish.  Place zucchini in a colander.  Sprinkle with 1/2 tsp salt.  Let stand 20 minutes.  Blot dry with paper towels.
2. Meanwhile, heat a 10" skillet over medium.  Add chorizo.  Cook and stir 5 to 7 minutes until cooked.
3. In a large bowl, whisk together eggs, yolks, milk, garlic and onion powders, and 1/2 tsp black pepper.
4. Spread half the chorizo in an even layer in the prepared dish.  Top with half the zucchini, corn, and cheeses.  Pour half the egg mixture on top.  Repeat layers.  
5. Bake, uncovered, 40 minutes or until just set and top begins to turn golden brown.  Let stand 10 minutes before serving.