• 3 c Zucchini; Shredded
  • 2 ea Eggs; Large
  • 1/4 c Parmesan Cheese; Grated
  • 2 ts Dried Parsley; Crushed
  • 1/2 ts Oregano; Dried
  • 2 tb Fresh Parsley; Minced, OR
  • 1 c Cream Cheese; Softened
  • 1/4 c Romano Cheese; Grated
  • 1/2 c Yellow Onion
  • 1/2 ts Salt
  • 2 tb 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

8 servings

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Zesty Italian Zucchini Dip