A creamy, cheesy, veggie-packed baked dip. Serve with pita wedges, carrot sticks, or sturdy chips.
3 cups shredded zucchini
8 ounces cream cheese, softened
2 tablespoons milk
2 large eggs
1/4 cup shredded Romano cheese
1/4 cup shredded Parmesan cheese
1/2 cup yellow onion
2 tablespoons fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
Preheat the oven to 350 degrees F. Grease a 1 1/2 quart casserole dish.
Place the shredded zucchini in a colander, squeeze out any excess water and set aside.
Place the cream cheese in a mixer bowl. Beat with a mixer on medium speed until smooth. Add milk and eggs and blend until combined.
Add the cheeses, onion, parsley, salt, oregano, and drained zucchini and mix well with a spoon.
Place in the prepared casserole. Bake at 350 degrees F for 20 minutes or until bubbly in the middle. Serve in the casserole or place in a chafing dish. Serve hot with toasted Italian bread slices or sturdy chips.
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reviews & comments
Can you freeze this? Thanks....
I don't recommend it as it may become watery.