250 ml cream cheese
30 ml milk
2 eggs
50 ml romano cheese, shredded
50 ml parmesan cheese, shredded
30 ml fresh parsley, chopped
2 ml oregano
125 ml shredded zucchini, excess water removed
125 ml chopped onion
In a large bowl; beat cream cheese to smooth consistency. Blend in milk and eggs, blending well. Add in all other ingredients, mixing well.
Place in greased 1-1/2 quart (1.5 L) casserole dish. Bake in preheated 350 F (180 C) oven for 20 minutes or until heated through and bubbly. Pour into a serving dish and serve hot.
Note: suggested dippers include italian bread chunks, vegetables
Serves 8