Yield: 4-6 servings

Ingredients:

3 cups frozen shredded hash brown potatoes, thawed

1 egg, lightly beaten

1/4 cup Parmesan cheese, grated

Filling

1 1/2 cups sliced zucchini

3/4 cup diced sweet red pepper

1 tbsp butter

1/2 cup diced fully cooked ham

2 eggs, lightly beaten

1/4 cup milk

1 1/2 tsp dried basil

salt and pepper to taste

3/4 cup shredded Monterey Jack cheese

Instructions:

  1. In a bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9″ pie plate. Bake at 400°F for 16-20 mins or until golden brown.
  2. Meanwhile, in a skillet, sauté the zucchini and red pepper in butter until crisp-tender. Remove form the heat. Stir in the ham, eggs, milk, basil, salt and pepper. Pour into crust. Sprinkle with Monterey Jack cheese.
  3. Bake at 400°F for 15-20 mins or until a knife inserted near the center comes out clean. Let stand for 5 mins before cutting.