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.

 

Yields: 8 servings.