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| 3 Tasse | Zucchini shredded |
| 2 Esslöffel | milk |
| 1/4 Tasse | Romano Cheese; Grated |
| 1/2 Tasse | onion yellow |
| 2 Teelöffel | Dried Parsley; Crushed |
| 1/2 Teelöffel | oregano dried |
| 1 Tasse | cream cheese softened |
| 2 | Eggs large |
| 1/4 Tasse | parmesan grated |
| 2 Esslöffel | Fresh Parsley; Minced, Or |
| 1/2 Teelöffel | salt |
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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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