Best Squash Appetizer Cups Recipes
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."
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 3 dozen.
Number Of Ingredients 13
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.
SQUASH APPETIZER CUPS RECIPE
How to make Squash Appetizer Cups Recipe
Provided by @MakeItYours
Number Of Ingredients 14
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 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.
SQUASH APPETIZER CUPS
Make and share this Squash Appetizer Cups recipe from Food.com.
Provided by carolinafan
Categories Breads
Time 55m
Yield 3 dozen
Number Of Ingredients 13
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 comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
- Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 696, Fat 54.8, SaturatedFat 11.8, Cholesterol 299.1, Sodium 797.8, Carbohydrate 33.6, Fiber 2.6, Sugar 8.8, Protein 18.9
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