Ingredients
2
medium zucchini (1 lb)
2
medium yellow summer squash (1 lb)
1
teaspoon salt
1
tablespoon olive oil
1/4
cup chopped red onion
1
small tomato, chopped (1/2 cup)
1/2
cup diced cooked 95% fat-free ham
1
tablespoon chopped fresh dill weed
1
teaspoon grated lemon peel
4
eggs
1/8
teaspoon pepper
Preparation
Shred the zucchini and yellow squash and place in large colander. Stir in salt; let stand in sink 30 minutes to drain. Rinse gently to remove excess salt; squeeze squash mixture to remove as much liquid as possible. Set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.
Spread squash mixture evenly in skillet. Make 4 (2 1/2-inch-wide) indentations in mixture with back of spoon. Break eggs, one at a time, into custard cup or saucer; pour into indentations. Sprinkle eggs with pepper. Cover; cook 8 to 10 minutes or until whites and yolks are firm, not runny.
