Squash Appetizer Cups

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READY IN: 55mins
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • In a large bowl, combine the biscuit mix, seasoned salt and pepper. Stir in eggs and oil just until combined. Fold in squash mixture.
  • Fill greased miniature muffin cups three-fourths full.
  • Bake at 350* for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
  • Cool for 5 minutes before removing from pans to wire racks.
  • Serve warm. Refrigerate leftovers.
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