Zesty Italian Zucchini Dip
cheese/eggs, vegetables
3 cup zucchini; shredded
2 each eggs; large
1/4 cup parmesan cheese; grated
2 teaspoon dried parsley; crushed
1/2 teaspoon oregano; dried
2 tablespoon fresh parsley; minced, or
1 cup cream cheese; softened
1/4 cup romano cheese; grated
1/2 cup yellow onion
1/2 teaspoon salt
2 tablespoon milk
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
Yield: 8 servings
