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Zesty Italian Zucchini Dip




Source of Recipe


Internet


List of Ingredients




c Zucchini, Shredded
1 c Cream Cheese, Softened
2 lg Eggs
1/4 c Romano Cheese, Grated
1/4 c Parmesan Cheese, Grated
1/2 c Yellow Onion
1/2 ts Salt
1/2 ts Oregano, Dried
2 tb Milk
2 tb Fresh Parsley, Minced, OR
2 ts Dried Parsley, Crushed

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? 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


Recipe