3 cup Zucchini, Shredded
1 cup Cream Cheese, Softened
2 tbsp Milk
2 Eggs, Large
1/4 cup Romano Cheese, Grated
1/4 cup Parmesan Cheese, Grated
1/2 cup Yellow Onion
2 tbsp Fresh Parsley, Minced, OR
2 tsp Dried Parsley, Crushed
1/2 tsp Salt
1/2 tsp Oregano, Dried
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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 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage
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