Ingredients

• 3 pounds (6 medium) summer squash and/or zucchini
• kosher salt
• 2 tablespoons extra-virgin olive oil
• 4 scallions, thinly sliced, white and green parts separated
• 1 jalapeño pepper, seeded and minced
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon nutmeg
• freshly ground black pepper
• 1 tablespoon unsalted butter
• 6 large eggs
• 1/2 cup grated pepper jack or sharp white cheddar cheese

Directions

1. Grate the squash into a colander using the large holes of a box grater (or food processor fitted with the shredding attachment).
2. Toss with 1 tablespoon salt, then let drain in sink, 30-40 minutes.
3. Squeeze the squash to remove as much liquid as possible.
4. Preheat oven to 375 F.
5. Heat olive oil in a large ovenproof skillet over medium heat.
6. Set aside 3 tablespoons scallion greens.
7. Add the remaining scallions (white and green parts), the jalapeño and salt to taste.
8. Cook until scallions are soft, about 3 minutes.
9. Add shredded squash and cook, stirring occasionally until tender, about 7 minutes.
10. Stir in parsley, nutmeg and pepper to taste.
11. Cook until the mixture is slightly dry, about 1 minute.
12. Remove from heat and let cool, about 5 minutes.
13. Spread squash evenly in skillet.
14. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon.
15. Put 1/2 teaspoon butter in each one.
16. Crack each egg into the indentations.
17. Season with salt and pepper and sprinkle with cheese.
18. Bake in oven until egg whites are set and the yolks are cooked to desired doneness, 10-12 minutes.
19. Garnish with reserved scallions.
20. Enjoy!!