Zesty Italian Zucchini Dip

3 cup zucchini; shredded
1 cup cream cheese; softened
2 Tbsp milk
2 large eggs
1/4 cup Romano cheese; grated
1/4 cup Parmesan cheese; grated
1/2 cup yellow onion
2 Tbsp fresh parsley; minced, or
2 tsp dried parsley; crushed
1/2 tsp salt
1/2 tsp 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
rec.food.recipes/gramma/2000