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| 3 Tasse | Zucchini; Shredded |
| 2 | Eggs; Large |
| 1/4 Tasse | Parmesan Cheese; Grated |
| 2 Teelöffel | Dried Parsley; Crushed |
| 1/2 Teelöffel | Oregano; Dried |
| 1 Tasse | Cream Cheese; Softened |
| 1/4 Tasse | Romano Cheese; Grated |
| 1/2 Tasse | Yellow Onion |
| 1/2 Teelöffel | Salt |
| 2 Esslöffel | Milk |
| 2 Esslöffel | Fresh Parsley; Minced, Or |
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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
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