Title: Zesty italian zucchini dip
 Categories: Appetizers, Cheese, Dips
      Yield: 8 servings
 
      3 c  Zucchini, Shredded
      1 c  Cream Cheese, Softened
      2 lg Eggs
    1/4 c  Romano Cheese, Grated
    1/4 c  Parmesan Cheese, Grated
    1/2 c  Yellow Onion
    1/2 ts Salt
    1/2 ts Oregano, Dried
      2 tb Milk
      2 tb Fresh Parsley, Minced, OR
      2 ts Dried Parsley, Crushed
 
  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 350øF 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