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Squash Appetizer Cups

TOTAL TIME: Prep: 35 min. Bake: 20 min. YIELD: about 3 dozen.
“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

  • 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. Transfer to a small bowl. Add the onion, cheeses, parsley, marjoram and garlic.
  • 2. 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. 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 cups: 108 calories, 9g fat (2g saturated fat), 47mg cholesterol, 161mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 3g protein.

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