Total Time
55mins
Prep 35 mins
Cook 20 mins

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

Ingredients Nutrition

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.
  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.