Shaw Island Corn-Zucchini Bake

• 1 1/2 pounds Zucchini, sliced lengthwise into 1/8" ribbons
• 12 ounces Ground chorizo
• 4 Eggs
• 2 Egg yolks
• 1 1/2 cups Milk
• 1 1/2 cups Fresh corn cut off the cob
• 6 ounces Sharp cheddar cheese, shredded
• 1/2 cup Parmesan, grated

1. Preheat oven to 350. Butter a 2 quart baking pan.
2. Place zucchini in colander. Toss with 1/2 t. salt. Let sit while preparing rest of ingredients, then blot before using.
3. Brown chorizo over medium heat, breaking into small clumps. If oily, drain.
4. In a large bowl, whisk together eggs and egg yolks, milk and some black pepper.
5. Spread half chorizo in bottom of baking pan. Add half of zucchini, corn and cheeses. Pour half of egg/milk mixture over. Repeat.
6. Bake uncovered for 40 minutes or until just set and beginning to brown. Let stand 10 minutes before serving.

zucchini, ground chorizo, eggs, egg yolks, milk, fresh corn, cheddar cheese, parmesan

Taken from www.epicurious.com/recipes/member/views/shaw-island-corn-zucchini-bake-5d5ad138e428a60008260fe8 (may not work)