\u00c2\u00a0<\/p>\n
Butter<\/span><\/p>\n \u00c2\u00bc C. chopped Onion<\/span><\/p>\n 1 medium Zucchini, shredded<\/span><\/p>\n \u00c2\u00bd T. Olive Oil<\/span><\/p>\n 2 C. Bisquick<\/span><\/p>\n 1\/3 C. Water<\/span><\/p>\n 2 Eggs<\/span><\/p>\n \u00c2\u00bd C. Milk<\/span><\/p>\n \u00c2\u00bc C. finely shredded Swiss Cheese<\/span><\/p>\n Salt and Pepper<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Grease a muffin tin with butter. Preheat oven to 350. Saut\u00c3\u00a9 onions and zucchini over medium low heat for 5-6 minutes. Measure Bisquick in large bowl and add water. Make dough and knead for 30 seconds. Divide into 12 pieces. Roll into balls, then place a ball into a muffin C. and press down to cover the bottom and push up the sides. Bake 4 minutes, remove from oven, and carefully tamp down dough with spoon. Crack eggs into a large bowl and beat them. Add milk, zucchini, onion, cheese salt and pepper and stir. Fill muffin C. with this mixture. Bake 30 minutes. Cool at least 10 minutes before removing from baking pan.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 Butter \u00c2\u00bc C. chopped Onion 1 medium Zucchini, shredded \u00c2\u00bd T. Olive Oil 2 C. Bisquick 1\/3 C. Water 2 Eggs \u00c2\u00bd C. Milk \u00c2\u00bc C. finely shredded Swiss Cheese Salt and Pepper \u00c2\u00a0 Grease a muffin tin with butter. Preheat oven to 350. Saut\u00c3\u00a9 onions and zucchini over medium low heat for 5-6 minutes. Measure Bisquick in large bowl and add water. Make dough and knead for 30 seconds. Divide into 12 pieces. Roll into balls, then place…<\/p>\n