Squash Appetizer Cups

Name: Squash Appetizer Cups
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: about 3 dozen.
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

“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.”

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

Directions

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 inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts

2 each: 108 calories, 9g fat (2g saturated fat), 47mg cholesterol, 161mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 3g protein.

Originally published as Squash Appetizer in Taste of Home October/November 2006

Reviews

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Average Rating:

dewflop

May 27, 2009

Just made these. They are not bad, but for the trouble, the taste isn't over the top. I think I can tweak it and make it a little more tasty.Thanks for the recipe.
Bettecal

Feb 20, 2008

These are really tasy and have become a staple appetizer at many functions for me. They also reheat well.