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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 19 |
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âThese cheesy, moist bites always go fast!â says Lori Bowes from Waterford, Michigan. âIf Iâm in a hurry, I bake the mixture in a greased 9 x 13-in. pan and cut into squares.â Ingredients:
1-1/2 cups shredded zucchini |
1-1/2 cups shredded yellow summer squash |
1/2 cup diced onion |
1/4 cup shredded 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/baking mix |
1/2 teaspoon seasoned salt |
dash pepper |
4 eggs, lightly beaten |
1/2 cup canola 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. Transfer to a small bowl. Add the onion, cheeses, parsley, marjoram and garlic.
2. In a large bowl, combine the biscuit mix, seasoned salt and pepper. Stir in eggs and oil just until combined. Fold in squash mixture.
3. Fill greased miniature muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: about 3 dozen.
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