Zesty Italian Zucchini Dip Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 5 cups

Ingredients:
3 cups zucchini, shredded
8 ounces cream cheese, softened
2 tablespoons milk
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
1/2 teaspoon salt
1/2 teaspoon oregano, dried

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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 350F for 20 minutes or until heated through and bubbly. Pour into a chafing dish and serve hot.

Suggested dippers: Italian bread chunks, bell peppers, veggies.

This recipe from CDKitchen for Zesty Italian Zucchini Dip serves/makes 5 cups