In a large frying pan over medium heat sauté until tender (approximately 2 minutes):
1/3 cup butter or margarine
1/4 pound mushrooms (sliced)
1 clove of garlic (minced)
1 medium zucchini (thinly sliced)
Add to pan and cook for a minute longer:
1 1/2 cups diced HoneyBaked Ham.
In a large, separate bowl blend together:
2 cups (1 lb. ricotta cheese)
1 cup (4 oz.) grated Jack cheese
1-10 Oz. package frozen chopped spinach, thawed and drained
1/2 tsp. dill
Salt & pepper to taste
Add the sautéed ham and vegetables and pour all into a greased 10-inch pie pan or quiche dish.
Bake uncovered in a 325º oven for 35 to 40 minutes, or until the center is set when the dish is gently shaken.
Serves 6 to 8 and can be served hot or at room temperature. An easy way to transport and keep your dish hot is to wrap your dish entirely with heavy foil, and then wrap it in several layers of newspaper tied up with string. Carry it in a cardboard box or an insulated bag for extra help.