Categories: Cheese/eggs, Dips, Vegetables, Italian 
      Yield: 8 servings 
  
      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, 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