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Zesty italian zucchini dip

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Categories: Appetizers, Cheese & Eggs, Dips & Spreads, Italian, Vegetables, Western European, Zucchini
Yield: 8
Rating: no rating.
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Ingredients:
3 cupZucchini, Shredded
2 Eggs, Large
1/4 cupParmesan Cheese, Grated
2 tspDried Parsley, Crushed
1/2 tspOregano, Dried
2 tbspFresh Parsley, Minced, OR
1 cupCream Cheese, Softened
1/4 cupRomano Cheese, Grated
1/2 cupYellow Onion
1/2 tspSalt
2 tbspMilk
Procedures:
1Place the shredded zucchini in a colander, squeeze out any excess water and set aside.
2Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well.
3Mix in all the other ingredients, including the zucchini, and place in a greased 1 ?quart casserole.
4Bake at 350 °F.
5For 20 minutes, or until heated through and bubbly.
6Pour into a chafing dish and serve hot.
7Makes about 5 cups of dip.
8Suggested dippers: italian bread chunks, bell peppers, hot dogs, genoa sausage
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