Zesty Italian Zucchini Dip
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Serves/Makes: 5 cups
Ready in: 30-60 minutes
- 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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