This Zesty Italian Zucchini Dip is a comforting, crowd-pleasing appetizer that blends the earthy freshness of shredded zucchini with the rich tang of Romano and Parmesan cheeses. The addition of softened cream cheese creates a luxurious, velvety base that binds the ingredients together, while dried oregano and fresh parsley add a bright, aromatic finish. Perfect for parties, potlucks, or a cozy weeknight snack, this dip offers a warm, savory experience. The zucchini melts into the mixture, providing moisture and subtle texture without overpowering the bold Italian flavors. Serve it bubbling hot from the oven for the best experience, allowing the cheeses to meld and brown slightly at the edges. It pairs wonderfully with crusty bread or sturdy vegetables for dipping.
Zesty Italian Zucchini Dip
Description
This Zesty Italian Zucchini Dip is a comforting, crowd-pleasing appetizer that blends the earthy freshness of shredded zucchini with the rich tang of Romano and Parmesan cheeses. The addition of softened cream cheese creates a luxurious, velvety base that binds the ingredients together, while dried oregano and fresh parsley add a bright, aromatic finish. Perfect for parties, potlucks, or a cozy weeknight snack, this dip offers a warm, savory experience. The zucchini melts into the mixture, providing moisture and subtle texture without overpowering the bold Italian flavors. Serve it bubbling hot from the oven for the best experience, allowing the cheeses to meld and brown slightly at the edges. It pairs wonderfully with crusty bread or sturdy vegetables for dipping.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place the shredded zucchini in a colander and squeeze out any excess water thoroughly; set aside.
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Finely dice the yellow onion.
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In a large bowl, beat the softened cream cheese until smooth.
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Blend in the milk and eggs until well combined and creamy.
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Stir in the drained zucchini, diced onion, Romano cheese, Parmesan cheese, parsley, salt, and oregano.
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Transfer the mixture to a greased 1 1/2-quart casserole dish.
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Bake for 20 minutes, or until the dip is heated through and bubbly around the edges.
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Serve hot immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 394.8kcal
- % Daily Value *
- Total Fat 30.9g48%
- Saturated Fat 17.2g86%
- Cholesterol 252.0mg84%
- Sodium 2942.3mg123%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 2.6g11%
- Sugars 7.2g
- Protein 18.1g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Suggested Dippers: Italian bread chunks, bell pepper strips, hot dogs, or Genoa sausage slices.
Storage: Allow the dip to cool completely before covering and refrigerating. It will keep for up to 3 days. Reheat in the oven at 350 degrees F until warm.
Tip: Squeezing the zucchini is crucial to prevent the dip from becoming watery. Press firmly with clean hands or a clean kitchen towel.
Variation: For a spicier kick, add a pinch of red pepper flakes or diced jalape&# 195;±os to the mixture.
