Ingredients for - Squash Appetizer Cups
1.
1-1/2 cups shredded zucchini
2.
1-1/2 cups shredded yellow summer squash
3.
1/2 cup diced onion
5.
1/4 cup shredded Colby cheese
7.
1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
12.
4 eggs, lightly beaten
How to cook deliciously - Squash Appetizer Cups
1 . Stage
In a large skillet, saute the zucchini and yellow squash over medium heat until reduced to about 1-1/2 cups, about 10 minutes. Transfer to a small bowl. Add the onion, cheeses, parsley, marjoram and garlic.
2 . Stage
In a large bowl, combine the biscuit mix, seasoned salt and pepper. Stir in eggs and oil just until combined. Fold in squash mixture.
3 . Stage
Fill greased miniature muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Recipe information
Cooking:
35 min.
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