Squash Appetizer Cups

• 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

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.

zucchini, onion, parmesan cheese, colby cheese, parsley, fresh marjoram, garlic, biscuit mix, seasoning salt, pepper, eggs, vegetable oil

Taken from www.food.com/recipe/squash-appetizer-cups-190049 (may not work)