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    You are in: Home / Recipes / Squash Appetizer Cups Recipe
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    Squash Appetizer Cups

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    35 mins

    20 mins

    carolinafan's Note:

    May also be baked in a 9x13 inch pan and cut into squares.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 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. 2
      Transfer to a small bowl.
    3. 3
      Add the onion, cheeses, parsley, marjoram and garlic.
    4. 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. 5
      Fill greased miniature muffin cups three-fourths full.
    6. 6
      Bake at 350* for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
    7. 7
      Cool for 5 minutes before removing from pans to wire racks.
    8. 8
      Serve warm. Refrigerate leftovers.

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    Ratings & Reviews:

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    Nutritional Facts for Squash Appetizer Cups

    Serving Size: 1 (937 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 696.0
     
    Calories from Fat 493
    70%
    Total Fat 54.7 g
    84%
    Saturated Fat 11.7 g
    58%
    Cholesterol 299.0 mg
    99%
    Sodium 797.7 mg
    33%
    Total Carbohydrate 33.5 g
    11%
    Dietary Fiber 2.6 g
    10%
    Sugars 8.7 g
    35%
    Protein 18.8 g
    37%

    The following items or measurements are not included:

    fresh marjoram

    seasoning salt

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