Name: Squash Appetizer Cups
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1-1/2 cups shredded zucchini -; 1-1/2 cups shredded yellow summer squash -; 1/2 cup diced onion -; 1/4 cup shredded Parmesan cheese -; 1/4 cup shredded Colby cheese -; 2 tablespoons minced fresh parsley -; 1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram -; 1 garlic clove, minced -; 1 cup biscuit/baking mix -; 1/2 teaspoon seasoned salt -; Dash pepper -; 4 eggs, lightly beaten -; 1/2 cup canola oil -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

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 -

4. 1/4 cup shredded Parmesan cheese -

5. 1/4 cup shredded Colby cheese -

6. 2 tablespoons minced fresh parsley -

7. 1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram -

8. 1 garlic clove, minced -

9. 1 cup biscuit/baking mix -

10. 1/2 teaspoon seasoned salt -

11. Dash pepper -

12. 4 eggs, lightly beaten -

13. 1/2 cup canola oil -

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.