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Take homecooking to another level with easy recipes, styling and presentation options and tasty treats from scratch.

Zucchini Dip

Olives, turquoise blue, roses, white pillows, vines of wine, the Tuscan sun, cobbled streets and a long dip in the Mediterranean: what does it remind you of? Yup! A country of all things magical and pizzas; a beautiful country with beautiful people where men are strong and women are senoritas. The country called Italy.

Bringing to you a lesser known delicacy from the heart of Italy, this zesty Zucchini dip makes you say, no matter in what state you are: A tutto c’è rimedio, fuorchè alla morte- there is a cure for everything except death!


  • Zucchini shredded: 3 cups
  • Eggs: 2
  • Parmesan cheese grated: 1/4th cup
  • Cream Cheese: 1 cup
  • Onions: ½ cup
  • Parsley: 2 tbsp
  • Oregano: 1.2 teaspoon
  • Milk: 2 tbsp
  • Salt: ½ teaspoon


  • In a colander, place the shredded zucchini, squeeze the excess water and set aside. In another bowl beat the cream cheese to a smooth consistency and blend in the eggs and milk.
  • In an oven proof casserole, mix all the ingredients including the zucchini and bake at 350 degrees until bubbly.
  • Pour in a chaffing dish and serve with sausages, hot dogs, Italian herb bread or plain bell peppers.