Squash Appetizer Cups Recipes

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SQUASH APPETIZER CUPS



Squash Appetizer Cups image

"These cheesy, moist bites always go fast!" says Lori Bowes from Waterford, Michigan. "If I'm in a hurry, I bake the mixture in a greased 9 x 13-in. pan and cut into squares."

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield about 3 dozen.

Number Of Ingredients 13

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 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
1 garlic clove, minced
1 cup biscuit/baking mix
1/2 teaspoon seasoned salt
Dash pepper
4 eggs, lightly beaten
1/2 cup canola oil

Steps:

  • 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.

Nutrition Facts : Calories 108 calories, Fat 9g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

SQUASH CASSEROLE



Squash Casserole image

Provided by Claire Robinson

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

1 small Vidalia onion, chopped (about 3/4 cup)
Water
2 pounds yellow squash, cut into 1/2 to 1-inch cubes
Kosher salt and freshly cracked black pepper
1 cup good quality mayonnaise
1 1/2 cups grated Gruyere cheese
1 1/4 cups crushed butter crackers, divided

Steps:

  • Preheat the oven to 350 degrees F.
  • In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese and 1 cup of the crumbled crackers. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around edges, about 25 minutes. Remove the casserole from the oven and serve hot.

SUMMER SQUASH PUFFS



Summer Squash Puffs image

A light fritter-like vegetable treat. Use any summer squash, yellow or green--or a mix of both.

Provided by JEANJELLYBEAN

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 40m

Yield 24

Number Of Ingredients 8

1 quart oil for frying
4 summer squash, cut into chunks
1 medium onion, grated
2 eggs, beaten
⅔ cup all-purpose flour
⅔ cup dry corn muffin mix
2 teaspoons baking powder
¾ teaspoon salt

Steps:

  • Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
  • Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
  • In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
  • Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

Nutrition Facts : Calories 76.9 calories, Carbohydrate 7.4 g, Cholesterol 15.6 mg, Fat 4.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 169.4 mg, Sugar 1 g

SQUASH APPETIZER CUPS



Squash Appetizer Cups image

Make and share this Squash Appetizer Cups recipe from Food.com.

Provided by carolinafan

Categories     Breads

Time 55m

Yield 3 dozen

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 696, Fat 54.8, SaturatedFat 11.8, Cholesterol 299.1, Sodium 797.8, Carbohydrate 33.6, Fiber 2.6, Sugar 8.8, Protein 18.9

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