Ingredients
1-1/2 cups shredded zucchini1-1/2 cups shredded yellow summer squash1/2 cup diced onion1/4 cup shredded Parmesan cheese1/4 cup shredded Colby cheese2 tablespoons minced fresh parsley1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram1 garlic clove, minced1 cup biscuit/baking mix1/2 teaspoon seasoned saltDash pepper4 eggs, lightly beaten1/2 cup canola 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
