Preheat the oven to 425F.

Combine the hashbrowns with 1/4 cup of the fat free cheddar in a mixing bowl.

Spray a pie dish (I use a 9" round dish) or baking dish with cooking spray.

Pour the hashbrown mixture into the dish and press firmly to the bottom.

Make sure there are no holes or gaps in the hashbrown layer, this will ensure it becomes a crust that holds the egg mixture in.

Bake for 15 minutes. Remove from the oven and set aside while you prepare the other ingredients.

Lower oven temperature to 375F.

Squeeze all excess water from the shredded zucchini (zucchini holds a lot of moisture) - to do this, place the shredded zucchini in a paper towel or kitchen towel and ring it over the sink.

Saute the chopped onion in a small frying pan with olive oil spray until it starts to brown and get tender, just about 5 minutes. Add the cooked onion to a mixing bowl with the drained zucchini.

Add 1 cup of the fat free cheddar to the bowl with the zucchini and onion. Season with the salt and pepper.

In a small bowl, combine the eggs and egg whites, and whisk. Add the egg mixture to the zucchini mixture, stir to combine thoroughly.

Pour the mixture into the par-cooked crust. Make sure it is spread evenly on top of the crust. Bake for 40 minutes or until firm and set.