Zesty Italian Zucchini Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups zucchini, shredded |
1 cup cream cheese, softened |
2 large eggs |
1/4 cup romano cheese, grated |
1/4 cup parmesan cheese, grated |
1/2 cup yellow onion |
2 tablespoons fresh parsley, minced or 2 teaspoons dried parsley, crushed |
1/2 teaspoon salt |
1/2 teaspoon oregano, dried |
2 tablespoons milk |
Directions:
1. Place the shredded zucchini in a colander, squeeze out any excess water and set aside.
2. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well.
3. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole.
4. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly.
5. Pour into a chafing dish and serve hot.
6. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage
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