Open-Faced Corn and Zucchini Omelet With Smoked Salmon and Lemon Cream | Oregonian Recipes

Ingredients

• 1 pound zucchini, coarsely shredded
• 1-1/2 teaspoons kosher salt, divided
• 2 tablespoons vegetable or canola oil
• 1 cup finely chopped yellow onion
• 2 cups fresh corn kernels
• 8 large eggs, lightly beaten
• 1/2 cup plain fat-free Greek yogurt
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon juice
• Freshly ground black pepper
• 4 ounces smoked salmon, cut into thin strips
• Chopped fresh dill, to garnish