Zesty Italian Zucchini Dip Recipe


(3 votes) 3 3

Use egg whites and non-fat cream cheese, and this is one healthy dip.

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  • 3 C. Zucchini, Shredded
  • 2 large Eggs
  • 1/4 C. Parmesan Cheese, Grated
  • 2 tsp. Dried Parsley, Crushed
  • 1/2 tsp. Oregano, Dried
  • 2 Tbs. Fresh Parsley, Minced,
  • 1 C. Cream Cheese; Softened
  • 1/4 C. Romano Cheese; Grated
  • 1/2 C. Yellow Onion
  • 1/2 tsp. Salt
  • 2 Tbs. Milk

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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 C. of dip.

8 servings

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