Squash Appetizer Cups

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 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.
• 2 transfer to a small bowl.
• 3 add the onion, cheeses, parsley, marjoram and garlic.
• 4 in a large bowl, combine the biscuit mix, seasoned salt and pepper. stir in eggs and oil just until combined. fold in squash mixture.
• 5 fill greased miniature muffin cups three-fourths full.
• 6 bake at 350* for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
• 7 cool for 5 minutes before removing from pans to wire racks.
• 8 serve warm. refrigerate leftovers.