Tarts - Zucchini & Squash Appetizer Cups (mini muffins)

By á-47

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 Tbsp. minced fresh parsley
• 1 1/2 tea. minced fresh marjoram or 1/2 tea. dried marjoram
• 1 garlic clove, minced
• 1 cup biscuit/baking mix
• 1/2 tea. seasoned salt
• dash of pepper
• 4 eggs, lightly beaten
• 1/2 cup canola oil

Preparation

Step 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 smal 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 mini muffin cups 3/4 full.

Bake at 350 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.

Cool for 5 minutes before removing from pans to wire racks.

Serve warm.

Yield: about 3 dozen