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Squash Appetizer Cups

 Squash Appetizer Cups
“These cheesy, moist bites always go fast!” says Lori Bowes from Waterford, Michigan. “If I’m in a hurry, I bake the mixture in a greased 9 x 13-in. pan and cut into squares.”
19 ServingsPrep: 35 min. Bake: 20 min.


  • 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


  • 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.
  • In a large bowl, combine the biscuit mix, seasoned salt and pepper.
  • Stir in eggs and oil just until combined. Fold in squash mixture.
  • Fill greased miniature muffin cups three-fourths full. Bake at
  • 350° for 20-25 minutes or until golden brown and a toothpick

2 of 2

Squash Appetizer Cups (continued)

Directions (continued)

  • inserted near the center comes out clean. Cool for 5 minutes before
  • removing from pans to wire racks. Serve warm. Refrigerate leftovers.
  • Yield: about 3 dozen.
Nutritional Facts: 1 serving (2 each) equals 108 calories, 9 g fat (2 g saturated fat), 47 mg cholesterol, 161 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.