Zucchini meltdown

Last night I attempted to make a recipe I recently found on Pinterest.  It seemed like a good idea in theory..however my execution needed work.  The problem was with the zucchini I shredded.  I have never shredded a zucchini before and honestly, this is the first summer I have ever even tried to cook with zucchini.  The recipe said to grate the zucchini into a dish towel and then squeeze out as much water as you could.  Well…how dare they suggest I mess up a good dish towel!  Thinking I could do this my own way, I grated the zucchini into a small strainer in the sink and squeezed out some liquid with paper towels.  Needless to say, this was not my brightest idea and totally messed up the recipe.  There was way too much moisture in the bites so they did not hold together very well.  Also, I had just done some dishes in the sink before this and apparently there was still a little dish soap in the bottom of the sink so some of the bites ended up tasting like soap 😦  My husband wouldn’t even try them…I ate six.  They are pretty low cal..3 are only 108 calories.  Here is a pic of what they looked like when they were done.  This does NOT look like the pic on the blog from which this recipe was taken.  I’m also including the recipe because these would have been delicious had I taken all the moisture out of the zucchini and minus the soapy taste.  I will try these again sometime now that I know what NOT to do.

Zucchini Bites

Ingredients:

  • 1 cup zucchini, grated
  • 1 large egg
  • 1/4 medium onion, diced
  • 1/4 cup reduced fat sharp cheddar cheese, grated
  • 1/4 cup seasoned breadcrumbs
  • salt and pepper to taste
  • cooking spray

Directions:

Preheat oven to 400°.  Spray a mini muffin tin with cooking spray.

Grate the zucchini into a clean dish towel.  Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Fill each muffin section to the top, pushing down on the filling with your spoon so it’s nice and compacted so they don’t fall apart when you take them out of the tin.

Bake for 16-18 minutes, or until the tops are golden.

Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!!

Am I the only one who has done something like this?