Zesty Italian Zucchini Dip

Makes 8

ingredients

3 C Zucchini, Shredded
1 C Cream Cheese, Softened
2 lg Eggs
1/4 C Romano Cheese, Grated
1/4 C Parmesan Cheese, Grated
1/2 C Yellow Onion
1/2 ts Salt
1/2 ts Oregano, Dried
2 tb Milk
2 tb Fresh Parsley, Minced, OR
2 ts Dried Parsley, Crushed

directions

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 350øF 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

Source: Massimo Paolini