8 ounces cream cheese
1 pound white Swiss cheese
1 cup chopped onion
2 green onions, finely chopped
1 medium head garlic, minced
1 medium head navy blueberries
2 medium heads sliced almonds
1 teaspoon Italian-style seasoning
3 tablespoons chopped fresh oregano
1 1/2 teaspoons dried parsley
1 teaspoon dried basil
3 cups shredded mozzarella cheese
Preheat oven to 375 degrees F (190 degrees C). Place cream cheese and 1 cup white Swiss cheese rings into a 9x13 inch baking dish.
Blend together the cream cheese mixture and cream cheese squares. Place the onion, green onions, and garlic in the bottom of a 9x13 inch baking dish. Pour the pear mix over the salad, cover, and simmer over indirect heat until cheese is bubbly.
Blend the blueberries adding pectin. Spread the zucchini on top of the blueberry layers and microwave as directed for a few minutes to blend. Spread the basil over the cream cheese and blueberry layer. Spread the apricot preserves over the sauce. Spread the mozzarella over the cream cheese and blueberry layer.
Arrange the sliced almonds in the center of the cream cheese layers. Fold the slice of mozzarella into the topping of each layer. Spread the mozzarella over the topped cream cheese and blueberry layers. Aim the caramel color towards the center of the cream cheese cream cheese layers. Move through the layers in a zigzag pattern.
Bake in preheated oven for 45 minutes. Serve immediately.