SQUASH APPETIZER CUPS

Squash Appetizer Cups image

"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."

Provided by Taste of Home

Time 55m

Yield about 3 dozen.

Number Of Ingredients 13

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

Steps:

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 : Calories 108 calories, Fat 9g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.