Zesty Italian Zucchini Dip Recipe

By LADONMANK

Ingredients

• 3 C. Zucchini, Shredded
• 2 large Eggs
• 1/4 C. Parmesan Cheese, Grated
• 2 tsp. Dried Parsley, Crushed
• 1/2 tsp. Oregano, Dried
• 2 Tbs. Fresh Parsley, Minced,
• 1 C. Cream Cheese; Softened
• 1/4 C. Romano Cheese; Grated
• 1/2 C. Yellow Onion
• 1/2 tsp. Salt
• 2 Tbs. Milk

Details

Servings 8
Adapted from recipe4living.com

Preparation

Step 1

Directions

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 C. of dip.

8 servings