Zucchini-Chorizo Sweet Corn Bake


Bloggers Matt and Naomi Robinson serve up this veggie- and meat-packed dish when they need to serve a crowd. It serves 12!

Zucchini-Chorizo Sweet Corn Bake
Photo: Carson Downing
Hands On Time:
30 mins
Total Time:
1 hrs 25 mins


  • Butter

  • 2 large zucchini, sliced lengthwise into 1/8-inch-thick ribbons (1 1/2 lb.)

  • ½ teaspoon kosher salt

  • 12 ounce uncooked ground chorizo

  • 4 eggs

  • 2 egg yolks

  • 1 ½ cup whole milk

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon black pepper

  • 1 ½ cup fresh corn off the cob

  • 1 ½ cup 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.

Nutrition Facts (per serving)

281 Calories
20g Fat
9g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 281
% Daily Value *
Total Fat 20g 26%
Saturated Fat 9g 45%
Cholesterol 138mg 46%
Sodium 594mg 26%
Total Carbohydrate 9g 3%
Total Sugars 4g
Protein 16g
Vitamin C 9mg 45%
Calcium 190mg 15%
Iron 1.2mg 7%
Potassium 402mg 9%
Folate, total 37.3mcg
Vitamin B-12 1.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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