Squash Appetizer Cups

Name: Squash Appetizer Cups
Ingredients: 1 1/2 cups shredded zucchini; 1 1/2 cups shredded summer squash; 1/2 cup diced onion; 1/4 cup 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 mix; 1/2 teaspoon seasoning salt; 1 dash pepper; 4 eggs, lightly beaten; 1/2 cup vegetable oil

13 ingredients

8 steps

Ingredients

1 1/2 cups shredded zucchini
1 1/2 cups shredded summer squash
1/2 cup diced onion
1/4 cup 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 mix
1/2 teaspoon seasoning salt
1 dash pepper
4 eggs, lightly beaten
1/2 cup vegetable oil

Directions

1

In a large skillet, saute the zucchini and yellow squash over medium heat until reduced to about 1-1/2 cups, about 10 minutes.
2

Transfer to a small bowl.
3

Add the onion, cheeses, parsley, marjoram and garlic.
4

In a large bowl, combine the biscuit mix, seasoned salt and pepper. Stir in eggs and oil just until combined. Fold in squash mixture.
5

Fill greased miniature muffin cups three-fourths full.
6

Bake at 350* for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
7

Cool for 5 minutes before removing from pans to wire racks.
8

Serve warm. Refrigerate leftovers.