2 large zucchini, sliced lengthwise into 1/8 inch ribbons
12 oz. uncooked, ground chorizo
4 eggs
2 egg yolks
1.5 cups whole milk
1 tsp. garlic powder
1 tsp. onion powder
1.5 cups fresh corn off the cob
1.5 cups shredded sharp white cheddar cheese
1/2 cup grated Parmesan

2 large zucchini, sliced lengthwise into 1/8 inch ribbons 12 oz. uncooked, ground chorizo 4 eggs 2 egg yolks 1 5 cups whole milk 1 tsp garlic powder 1 tsp onion powder 1 5 cups fresh corn off the cob 1 5 cups shredded sharp white cheddar cheese 1/2 cup grated Parmesan

Preheat oven to 350. Lightly butter a 2 qt. baking dish. Place zucchini in a colander. Sprinkle with 1/4 tsp. kosher salt. Let stand 20 minutes. Blot dry with paper towels.

Meanwhile heat a 10 inch skillet over medium. Add chorizo. Cook and stir 5 to 7 minutes until cooked through. Drain in colander. Transfer to paper towels, blot.

In a large bowl whisk together eggs, yolks, milk, garlic powder, onion powder, and 1/2 tsp. black pepper.

Spread half the chorizo in an even layer in prepared dish. Top with half zucchini, corn, and cheeses. Pour half the egg mixture on top. Repeat layers. Bake, uncovered, for 40 minutes or until just set and top begins to turn golden brown. Let stand 10 minutes before serving.