Savory Squash Delight Cups
Indulge in these Savory Squash Delight Cups, a delightful and nutritious appetizer perfect for any occasion. Featuring a vibrant blend of shredded zucchini and summer squash, this bite-sized treat is complemented by the rich flavors of parmesan and colby cheese. Sprinkled with fresh herbs and hints of garlic, these cups are not only visually appealing but also packed with flavor. Ideal for gatherings, parties, or even as a light snack, these morsels can be prepared ahead of time and served warm or at room temperature.
36
Servings
N/A
Calories
13
Ingredients
Ingredients
shredded zucchini
1 1/2 cups (fresh, shredded)
shredded summer squash
1 1/2 cups (fresh, shredded)
diced onion
1/2 cup (fresh, diced)
parmesan cheese
1/4 cup (grated)
shredded colby cheese
1/4 cup (fresh, shredded)
fresh parsley
2 tablespoons (minced)
fresh marjoram
1 1/2 teaspoons (minced (or 1/2 teaspoon dried))
garlic clove
1 (minced)
biscuit mix
1 cup (regular)
seasoning salt
1/2 teaspoon (to taste)
pepper
1 dash (freshly ground)
eggs
4 (lightly beaten)
vegetable oil
1/2 cup (for baking)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a miniature muffin tin.
2
In a large skillet over medium heat, sauté the shredded zucchini and summer squash for about 10 minutes, or until they are softened and reduced to roughly 1-1/2 cups. Transfer the mixture to a medium bowl and let cool slightly.
3
Add the diced onion, parmesan cheese, colby cheese, minced parsley, minced marjoram, and minced garlic to the zucchini mixture. Stir until combined.
4
In a separate large bowl, combine the biscuit mix, seasoned salt, and freshly ground pepper. Mix well, then add the lightly beaten eggs and vegetable oil. Stir just until combined.
5
Gently fold the squash mixture into the biscuit mixture, ensuring everything is evenly incorporated.
6
Spoon the mixture into the greased muffin cups, filling each about three-fourths full.
7
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8
Let the cups cool in the pan for 5 minutes before transferring them to wire racks to cool completely. Serve warm and enjoy!
9
Store any leftovers in the refrigerator.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this squash recipe?
The recipe is called Savory Squash Delight Cups.
How many servings does this recipe yield?
This recipe makes 36 servings.
What are the primary vegetables used?
The main vegetables are shredded zucchini and summer squash.
What temperature should I preheat my oven to?
The oven should be preheated to 350°F (175°C).
What type of baking pan is required?
A miniature muffin tin should be used for this recipe.
How long do I need to sauté the squash?
Sauté the shredded zucchini and summer squash for about 10 minutes until softened.
What volume should the squash reduce to after sautéing?
The squash should reduce to roughly 1-1/2 cups.
Which cheeses are included in the mixture?
The recipe uses parmesan cheese and colby cheese.
Can I use dried herbs instead of fresh?
Yes, you can use 1/2 teaspoon of dried marjoram instead of 1 1/2 teaspoons of fresh minced marjoram.
How many eggs are needed for the batter?
The recipe requires 4 lightly beaten eggs.
What is the base for the cup batter?
The base is made from 1 cup of regular biscuit mix.
What seasonings are added to the biscuit mix?
Seasoning salt and freshly ground pepper are added to the mix.
How much vegetable oil is used?
The recipe calls for 1/2 cup of vegetable oil.
How should I combine the squash and the batter?
Gently fold the squash mixture into the biscuit mixture until evenly incorporated.
How full should I fill each muffin cup?
Fill each greased muffin cup about three-fourths full.
What is the baking duration?
Bake the cups for 20-25 minutes.
How do I know when the squash cups are done?
They are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
How long should they cool in the pan?
Let the cups cool in the pan for 5 minutes before moving them to wire racks.
Can these be served at room temperature?
Yes, they can be served warm or at room temperature.
How should I store leftovers?
Store any leftovers in the refrigerator.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian appetizer.
What kind of onion is recommended?
The recipe calls for 1/2 cup of fresh diced onion.
Is garlic used in this recipe?
Yes, the recipe includes one minced garlic clove.
How much fresh parsley should be used?
The recipe requires 2 tablespoons of minced fresh parsley.
What is the prep style for the zucchini?
The zucchini should be fresh and shredded.
What is the texture of the colby cheese?
The colby cheese should be fresh and shredded.
Can I prepare these ahead of time?
Yes, they can be prepared ahead of time and served later.
What tags describe this recipe?
Tags include appetizer, squash, zucchini, healthy snacks, and party food.
What is the serving size for this dish?
The recipe yields 36 bite-sized cups.
Is the muffin tin supposed to be greased?
Yes, you must grease the miniature muffin tin before spooning in the mixture.