Squash Appetizer Cups

Total Time Prep: 35 min. Bake: 20 min.
Yield about 3 dozen
Test Kitchen Approved
“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.

“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.”
Recipe Creator

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