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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.18 Kcal (1106 kJ) | ||
| Calories from fat | 183.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.43g | 31% | |
|---|---|---|---|
| Cholesterol | 88.65mg | 30% | |
| Sodium | 466.41mg | 19% | |
| Potassium | 334.83mg | 7% | |
| Total Carbs | 13.38g | 4% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 8.32g | 17% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 1.6mg | 9% | |
| Calcium | 139mg | 14% | |
| Amount Per 100 g | |||
| Calories | 189.56 Kcal (794 kJ) | ||
| Calories from fat | 131.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.66g | 31% | |
|---|---|---|---|
| Cholesterol | 63.61mg | 30% | |
| Sodium | 334.67mg | 19% | |
| Potassium | 240.25mg | 7% | |
| Total Carbs | 9.6g | 4% | |
| Sugars | 2g | 11% | |
| Dietary Fiber | 0.91g | 5% | |
| Protein | 5.97g | 17% | |
| Vitamin C | 15.5mg | 36% | |
| Iron | 1.1mg | 9% | |
| Calcium | 99.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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