A very simple cheesecake, what better way to use up all those huge zucchini squash than cheesecake?
Zucchini Cheesecake
2 medium squash, shredded and drained
1 cup Bisquick 1/4 cup onion, finely chopped
1 clove garlic, crushed
1/2 cup grated Romano cheese
1 tablespoon parsley, chopped
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
4 eggs
- Mix all ingredients (except squash) together.
- Making sure all excess moisture has been squeezed from the squash, fold in.
- Bake in a greased 8-inch square dish for about 30 minutes at 350 degrees F.