Categories: Appetizers, Cheese, Dips, Vegetables 
      Yield: 8 servings 
  
      3 c  Zucchini; Shredded 
      1 c  Cream Cheese; Softened 
      2 tb Milk 
      2 ea 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 t  Dried Parsley; Crushed 
    1/2 t  Salt 
    1/2 t  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