at least a 12-inch skillet or saute pan (I have used a 14-inch chef’s pan and also a 12-inch non-stick skillet)
60 mini cupcake/muffin sheets
large mixing bowl
wooden spoon or preferred tool for folding
cutlery teaspoon (not measuring spoon)
2 tablespoons unsalted butter
12 ounce chopped onion (Vidalia, red, or your preference)
2 tablespoons minced garlic
1 pound (16 ounces) of chopped zucchini
2 beaten eggs
1/2 pound (8 ounces) of shredded Cabot Habanero Cheddar Cheese
2 cans of Pillsbury Flaky Biscuits
non-stick cooking spray
Heat a large skillet or saute pan on medium-high heat, add butter. When the butter starts to brown, add the chopped onions and cook for 10 minutes. If the onions are translucent before then, stir in the garlic, spreading across the entire pan and cook on medium for 5 minutes. Preheat oven to 375F degrees. Put the onion/garlic mixture in a large mixing bowl to cool. While they are cooling, chop the zucchini and mix with the garlic/onion mixture with the 2 beaten eggs. Set aside. Shred the cheese if not already done so, and mix into the bowl’s cooled contents.
Pastry Crust and the Final Combination:
Coat the mini-muffin tins with the cooking spray, then set aside. Open each can and separate the biscuit layers at least 1/8 of an inch and under 1/4 of an inch. Carefully line each cup with a layer as if making a tart. After lining all the cups with the biscuit layers, fill them with a teaspoonful of the filling. Bake at 375F degrees for 20 minutes. Pop out tarts immediately after removing from oven and place on platter or in cloth-lined bread basket. Serve immediately.
Note — The poppers can be made a day or two ahead and kept in the refrigerator, just re-heat them in the oven for 10 minutes before serving.