Zesty Italian Zucchini Dip

• 3 cups zucchini, Shredded
• 1 cup cream cheese, Softened
• 2 large eggs
• 14 cup romano cheese, Grated
• 14 cup parmesan cheese, Grated
• 12 cup yellow onion
• 2 tablespoons fresh parsley, Minced or 2 teaspoons dried parsley, Crushed
• 12 teaspoon salt
• 12 teaspoon oregano, Dried
• 2 tablespoons milk

1. Place the shredded zucchini in a colander, squeeze out any excess water and set aside.
2. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well.
3. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole.
4. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly.
5. Pour into a chafing dish and serve hot.
6. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage

zucchini, cream cheese, eggs, romano cheese, parmesan cheese, yellow onion, fresh parsley, salt, oregano, milk

Taken from www.food.com/recipe/zesty-italian-zucchini-dip-7990 (may not work)