Zesty Italian Zucchini Dip

3 cups zucchini, shredded

8 ounces cream cheese, softened

2 tablespoons milk

2 large eggs

1/4 cup Romano cheese, grated

1/4 cup Parmesan cheese, grated

1/2 cup yellow onion

2 tablespoons fresh parsley, minced

1/2 teaspoon salt

1/2 teaspoon 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° F. for 20 minutes or until heated through and bubbly. Pour into a chafing dish and serve hot.

Makes about 5 cups of dip.