---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Zesty Italian Zucchini Dip
 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
 
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