Squash Appetizer Cups - cooking recipe

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

Preparation

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.