Directions:
- 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 near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: about 3 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.5 Kcal (513 kJ) | ||
| Calories from fat | 80.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.93g | 14% | |
|---|---|---|---|
| Cholesterol | 37.25mg | 12% | |
| Sodium | 216.23mg | 9% | |
| Potassium | 152.94mg | 3% | |
| Total Carbs | 7.48g | 2% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 3.57g | 7% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 0.5mg | 3% | |
| Calcium | 59.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 191.68 Kcal (803 kJ) | ||
| Calories from fat | 125.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.97g | 14% | |
|---|---|---|---|
| Cholesterol | 58.29mg | 12% | |
| Sodium | 338.32mg | 9% | |
| Potassium | 239.3mg | 3% | |
| Total Carbs | 11.7g | 2% | |
| Sugars | 2.78g | 7% | |
| Dietary Fiber | 1.03g | 3% | |
| Protein | 5.58g | 7% | |
| Vitamin C | 14.2mg | 15% | |
| Iron | 0.7mg | 3% | |
| Calcium | 93.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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