1 (8 ounce) package cream cheese, softened
5 tablespoons milk
1 (3 ounce) package instant cream cheese, softened
1 cup chopped courgettes
6 tablespoons butter
1 teaspoon dried minced onion
1/2 teaspoon dried basil
1/2 teaspoon dried sage
2 tablespoons dried red pepper flakes
1/2 teaspoon dried parsley
1 (8 ounce) package corn muffin mix
1 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese until fluffy. Stir in milk and cream cheese mixture. Chill in refrigerator.
In a medium bowl, mix together cream cheese, courgettes, butter, dried onion, basil and sage. Stir in red pepper flakes, parsley, corn muffin mix, Monterey Jack cheese and Italian season. Spread mixture into a 9x13 inch baking dish.
Bake in preheated oven for 25 to 35 minutes, or until bubbly.