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Preheat oven to 350F
Salt the zucchini with ½ tsp salt. Transfer to a collander, place a dish cloth over it and weigh down with a pot. Let sit for 15 minutes
While the zucchini sit, prep the wet and dry ingredients.
Add the eggs, milk, ½ tsp salt, ¼ tsp pepper, and milk to a large liquid measuring cup or bowl and whisk to combine. For the dry ingredients, add the flour and baking powder to a seperate bowl and whisk to combine.
Note: If you are using frozen corn, defrost the corn and strain out any excess water.
Get rid of the zucchini water and then in a large bowl mix together zucchini, corn, shallot, Fresno pepper, ½ cup grated parm, 1 cup grated fontina + wet ingredients. Then add the dry ingredients and mix again.
Grab a 9 inch pie dish and grease with non-stick spray or butter. Pour the zucchini corn mixture into the pie, top with ¼ cup grated parm and bake for 30 minutes or until the top is golden brown and the eggs have set.
Let cool for 20 minutes and then dive in!