Crispy Potato-Zucchini Cake

Not a dessert, but a hashbrown variation with lots more nutrition. Use an oven-proof skillet. (Cast-iron works great and imparts iron to the foods you cook in it as well)

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  tablespoons canola oil, divided
• 1  red bell peppers or 1  green bell pepper, chopped
• 1  small onion, chopped
• 1  garlic clove, minced
• 2  large baking potatoes, peeled, grated and squeezed dry
• 1  large zucchini, grated and squeezed dry
• 2  tablespoons  chopped fresh dill
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  egg, lightly beaten
• 1⁄4 cup  grated parmesan cheese

Directions

1. Preheat broiler.
2. In large, ovenproof skillet, heat 1 tablespoons oil over medium heat.
3. Add pepper, onion and garlic, cook until softened, about 8 minutes; set aside.
4. In large bowl, combine pepper mixture, potatoes, zucchini, dill, salt and pepper.
5. Stir in egg.
6. In same skillet, heat remaining oil over medium -high heat.
7. Add veggie mixture, pressing down to flatten.
8. Cook until bottom browns, about 5 minutes.
9. Invert onto plate, then slide cake back into skillet, browned side up.
10. Cook until bottom browns, about 5 minutes.
11. Sprinkle with parmesan.
12. Broil until golden brown, about 3 minutes.