Zesty Italian Zucchini Dip
Recipe type: Dips and Salsas
Serves: 8
  • 3 Cups zucchini; shredded
  • 1 Cup cream cheese; softened
  • 2 eggs; large
  • 1/4 Cup romano cheese; grated
  • 1/4 Cup Parmesan cheese; grated
  • 1/2 Cup yellow onion
  • 2 teaspoons dried parsley; crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano; dried
  • 2 Tablespoons milk
  • 2 Tablespoons fresh parsley; minced
  1. Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage
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