| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Italian | Appetizers, Cheese, Dips, Vegetables | 8 | Servings |
INGREDIENTS
| 3 | c | Zucchini; Shredded |
| 1 | c | Cream Cheese; Softened |
| 2 | tb | Milk |
| 2 | Eggs; Large | |
| 1/4 | c | Romano Cheese; Grated |
| 1/4 | c | Parmesan Cheese; Grated |
| 1/2 | c | Yellow Onion |
| 2 | tb | Fresh Parsley; Minced, OR |
| 2 | ts | Dried Parsley; Crushed |
| 1/2 | ts | Salt |
| 1/2 | ts | Oregano; Dried |
INSTRUCTIONS
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 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
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