(8 servings)

3 c Zucchini; Shredded
2 ea Eggs; Large
1/4 c Parmesan Cheese; Grated
2 ts Dried Parsley; Crushed
1/2 ts Oregano; Dried
2 tb Fresh Parsley; Minced, OR
1 c Cream Cheese; Softened
1/4 c Romano Cheese; Grated
1/2 c Yellow Onion
1/2 ts Salt
2 tb Milk

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