Hot Zucchini Dip with Mushrooms
Hot Zucchini Dip with Mushrooms makes good use of all those zucchini that are in season right now in the midwest.
This is the perfect blend of vegetables and cheesy garlic sauce that makes a delicious appetizer. When making this recipe, it is important to press most of the moisture out of the zucchini so the dip will not be too runny. I served this roasted dip with chips, but you could also serve this with cut up vegetables including cauliflower, broccoli, carrots, celery…just to name a few. This recipe is so easy, the most time-consuming part is grating the zucchini. Consequently, you should find a large selection of zucchini at your local farmer’s market right now. In conclusion, you will want to try my Hot Zucchini dip with Mushrooms soon. Serve this as an appetizer to my Two-tone Lasagna.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Hot Zucchini Dip with Mushrooms:
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- 1 medium zucchini, grated
- 2 oz. fresh mushrooms, diced
- 1/2 cup chopped onion
- 1 tablespoon grated parmesan-romano cheese
- 1/2 cup mozzarella cheese, shredded
- 10 oz. alfredo sauce (in the pasta sauce aisle)
- 1 teaspoon minced garlic
- 4 oz. cream cheese, softened
- 1 teaspoon pepper
Place the grated zucchini in a colander, press the moisture out with a paper towel and set aside.
Mix all the remaining ingredients together.
Add the zucchini and mix to incorporate.
Pour into a medium casserole baking dish that has been sprayed with cooking spray.
Bake in a preheated 350 degree oven for 30 minutes until hot and bubbly.