Yield: 8 servings
Measure | Ingredient |
---|---|
3 cups | Zucchini; Shredded |
1 cup | Cream Cheese; Softened |
2 eaches | Eggs; Large |
¼ cup | Romano Cheese; Grated |
¼ cup | Parmesan Cheese; Grated |
½ cup | Yellow Onion |
2 teaspoons | Dried Parsley; Crushed |
½ teaspoon | Salt |
½ teaspoon | Oregano; Dried |
2 tablespoons | Milk |
2 tablespoons | Fresh Parsley; Minced, OR |
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 1½-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