---------- 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