Print Recipe

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


  1. Mix all ingredients (except squash) together. Make sure all excess moisture has been squeezed from the squash, then fold in.
  2. Bake in a greased 8-inch square dish for about 30 minutes at 350 degrees F.

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