4 to 6 tbsp. season dry bread crumbs
1 (24 oz.) pkg. frozen shredded potatoes, thawed
1 large onion, peeled and chopped
2 1/2 c. shredded Swiss cheese
1/2 lb. fresh mushrooms
4 tbsp. melted butter
1 tsp. Italian seasoning
salt and ground pepper
2 tbsp. olive oil
1 medium zucchini or 2 small yellow squash
3 medium tomatoes, peeled and seeded
2 tbsp. grated Parmesan cheese

Generously butter 10-inch pie or quiche dish. Sprinkle bread crumbs bottom and top; shake out excess. Set aside. Combine potatoes, onion, 3/4 cup Swiss cheese, butter, 1/2 teaspoon Italian seasoning, salt and pepper in a medium mixing bowl. Stir gently; mix. Spoon into pie plate and press firmly.

Bake in 450°F preheated oven for 25 minutes. Heat oil in large skillet. Add zucchini, mushrooms and tomatoes. Sprinkle 1/2 teaspoon salt and pepper. Cook 5 minutes; stir 5 minutes. Spoon zucchini mixture in baked crust with slotted spoon. Spread evenly in crust. Sprinkle with remaining 1 3/4 Swiss cheese and Parmesan cheese.

Bake 5 minutes or until cheese is melted; cut into wedges.