Squash Appetizer Cups

Name: Squash Appetizer Cups
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 19
Cuisine: Global
Ingredients: 237 milliliters biscuit/baking mix; 118 milliliters canola oil; 59 milliliters shredded Colby cheese; 4 eggs, lightly beaten; 1 teaspoon minced fresh marjoram or 1/2 teaspoon dried marjoram; 2 Tbsps minced fresh parsley; 1 garlic clove, minced; 118 milliliters diced onion; 59 milliliters shredded Parmesan cheese; 1 Dash pepper; 1 teaspoons seasoned salt; 237 milliliters shredded yellow summer squash; 237 milliliters shredded zucchini

You can never have too many hor d'oeuvre recipes, so give Squash Appetizer Cups a try. This recipe serves 19. One serving contains 109 calories, 3g of protein, and 9g of fat. A mixture of onion, canolan oil, parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

In a large skillet, saute the zucchini and yellow squash over medium heat until reduced to about 1-1/2 cups, about 10 minutes.

Ingredients you will need

Yellow Squash

Zucchini

Equipment you will use

Frying Pan

Transfer to a small bowl.

Equipment you will use

Bowl

Add the onion, cheeses, parsley, marjoram and garlic.

Ingredients you will need

Marjoram

Parsley

Garlic

Onion

In a large bowl, combine the biscuit mix, seasoned salt and pepper. Stir in eggs and oil just until combined. Fold in squash mixture.

Ingredients you will need

Salt And Pepper

Biscuit Mix

Squash

Egg

Cooking Oil

Equipment you will use

Bowl

Fill greased miniature muffin cups three-fourths full.

Equipment you will use

Muffin Liners

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.

Equipment you will use

Toothpicks