Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Matt and Naomi Robinson
Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary

hands-on:
30 mins
total:
1 hr 25 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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

281 calories; fat 20g; cholesterol 138mg; saturated fat 9g; carbohydrates 9g; mono fat 8g; poly fat 2g; insoluble fiber 1g; sugars 4g; protein 16g; vitamin a 492.2IU; vitamin c 9mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 2.1mg; vitamin b6 0.3mg; folate 37.3mcg; vitamin b12 1.1mcg; sodium 594mg; potassium 402mg; calcium 190mg; iron 1.2mg.
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