Zesty Italian Zucchini Dip

Ingredients:

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

Method:

2 tb Milk 2 tb Fresh Parsley; Minced, 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