Best Squash Appetizer Cups Recipes

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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

Categories     Appetizers

Time 55m

Yield about 3 dozen.

Number Of Ingredients 13

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.

SQUASH APPETIZER CUPS



Squash Appetizer Cups image

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

1 1/2 cups shredded zucchini
1 1/2 cups shredded summer squash
1/2 cup diced onion
1/4 cup 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 mix
1/2 teaspoon seasoning salt
1 dash pepper
4 eggs, lightly beaten
1/2 cup vegetable 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 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

SQUASH APPETIZER CUPS RECIPE



Squash Appetizer Cups Recipe image

How to make Squash Appetizer Cups Recipe

Provided by @MakeItYours

Number Of Ingredients 14

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 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.

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