1 tbsp. olive oil
1 lg. onion, chopped
1/3 c. chopped sweet red pepper
1 lg. clove garlic, finely chopped
8 oz. zucchini, shredded
8 oz. ground beef
3/4 c. shredded sharp cheese
1 tsp. salt
1 tsp. leaf basil, crumbled
1/4 tsp. pepper
2 c. water
1/2 c. lowfat milk
2 c. instant mashed potato flakes
1 egg, beaten
1 tbsp. grated Parmesan cheese

1. Heat oil in large nonstick skillet. Saute onion, red pepper and garlic for 3 minutes. Add zucchini and beef, breaking up beef with spoon; cook, stirring often, until meat loses red color, about 4 minutes. Stir in half the Cheddar cheese, 1/2 teaspoon salt, the basil and pepper. Reserve.

2. Preheat oven to 450 degrees. Lightly grease 9-inch pie plate. Bring water, milk, and remaining salt to boiling. Stir in potato flakes, then beat in egg and remaining cheese. Remove from heat.

3. Spread about half the potato mixture in bottom of each of four 2-cup ramekins or individuals aluminum foil pans. Spoon meat mixture over potatoes, dividing equally. Spoon remaining potatoes on top. Sprinkle with Parmesan cheese.

4. Bake in preheated 450 degree oven for 1 5 minutes. Let sit 5 minutes. Note: If using instant potato granules, follow directions for making 6-7 servings substituting 1 egg for part of the milk.