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    Zesty Italian Zucchini Dip

    Source of Recipe


    List of Ingredients

    3 cup zucchini; shredded
    1 cup cream cheese; softened
    2 Tbsp milk
    2 large eggs
    1/4 cup Romano cheese; grated
    1/4 cup Parmesan cheese; grated
    1/2 cup yellow onion
    2 Tbsp fresh parsley; minced, or
    2 tsp dried parsley; crushed
    1/2 tsp salt
    1/2 tsp oregano; dried

    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





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