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Preheat oven to 325°F. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set in a sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin. Repeat, if necessary, until potatoes are dry. Return potatoes to the large bowl. Sprinkle with 1/4 teaspoon salt and black pepper; toss to combine.
In a 12-inch nonstick skillet, heat 1 tablespoon oil and butter over medium-high heat until butter foams. Add potatoes, spreading them into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until bottom is golden and crisp.
Place a baking sheet or cutting board over top of the skillet. Carefully invert skillet to transfer potatoes to baking sheet. If necessary, add the remaining 1 tablespoon oil to skillet. Using the baking sheet, slide potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until bottom is golden
Lightly coat a 9-inch pie pan with cooking spray. Using the baking sheet, transfer potatoes to the prepared pie pan, pressing potatoes onto the bottom and up the sides of the pan.
In a large skillet, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add zucchini and onion to the reserved drippings. Cook over medium heat for 3 to 5 minutes or until tender, stirring occasionally.
In a large bowl, combine eggs, half-and-half, crushed red pepper and the remaining 1/4 teaspoon salt. Stir in crumbled bacon and zucchini mixture. In a small bowl combine cheese and flour; stir cheese mixture into egg mixture.
Pour egg mixture into the potato-lined pie pan. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.