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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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ZUCCHINI CHEESECAKE

From: Mary Ann Fennimore, Sr., Coral Springs, FL
Primary category: Casseroles

Ingredients

2 medium squash, shredded and drained
1 c Bisquick
1/4 c onion, finely chopped
1 clove garlic, crushed
1/2 cup grated romano cheese
1 TB parsley, chopped
1/2 tsp oregano
1/2 tsp salt & pepper
1/2 cup olive oil
4 eggs

Procedure

Mix all ingredients (except squash) together. Making sure all excess moisture has been squeezed from the squash, fold in. Bake in a greased 8" x 8" casserole dish about 30 minutes at 350°.

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Zucchini Cheesecake - NOTES

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Zucchini Cheesecake - REVIEWS

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