Zesty italian zucchini dip

Yield: 8 servings

Ingredients:

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

Instructions:

OR 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