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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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May also be baked in a 9x13 inch pan and cut into squares. Ingredients:
1 1/2 cups shredded zucchini |
1 1/2 cups shredded summer squash |
1/2 cup diced onion |
1/4 cup parmesan cheese |
1/4 cup shredded colby cheese |
2 tablespoons minced fresh parsley |
1 1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram |
1 garlic clove, minced |
1 cup biscuit mix |
1/2 teaspoon seasoning salt |
1 dash pepper |
4 eggs, lightly beaten |
1/2 cup vegetable oil |
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.
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