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Zesty Italian Zucchini Dip

Yield: 8 servings
3 c zucchini; shredded
1 c cream cheese; softened
2 ea eggs; large
1/4 c romano cheese; grated
1/4 c parmesan cheese; grated
1/2 c yellow onion
2 ts dried parsley; crushed
1/2 ts salt
1/2 ts oregano; dried
2 tb milk
2 tb fresh parsley; minced, or

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

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