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

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