Pin Testing: Zucchini

A few days ago I came across a pin in the Health & Fitness category on Pinterest for “Zucchini Tots.” I repinned, perused the recipe, and decided it was easy enough for me to make. Boy, was I right. And I am so glad I made them, because they are DELICIOUS. Here’s the original pin:

The picture alone is enough to make you pin this. Anyway, the recipe is very simple and only includes a few ingredients- zucchini, shredded sharp cheddar cheese, onion, egg, bread crumbs, and salt and pepper. (If you’d like to look at the actual recipe, you can click on the picture and it will link you to the site. The link is also the picture’s caption.) I loved that it only had a few ingredients because you know exactly what you are putting into it. I used a home-grown zucchini given to me by my BFF Carrie, and farm fresh eggs in my recipe. I was able to find all of the other stuff in my cupboard, except for the mini muffin tin and an onion, which I picked up at Tops.

First you shred the zucchini. My zucchini was gigantic, and was a little difficult to shred, but it wasn’t really an issue. Looking back, I probably would have carved out the middle because of the seeds, but I didn’t feel like picking them out of my shredded mess of zucchini and they didn’t affect the finished product at all.

zucchini

The recipe also suggests that you shred it into a clean dishtowel to soak up any extra liquid, but I opted to put it in the strainer. When I was finished, I used a bowl and sort of pressed down on the zucchini so that the extra moisture strained out of the bottom. I think that if you had a clean dishtowel on hand (I didn’t), then you should probably use that. I made a double batch and I had to drain my mixture before I put the second batch in the muffin tin because there was a little pool in the bottom of my bowl. But, despite my slightly soggy zucchini mush, the second batch was as good as the first.

After that, I diced up my onion. The recipe calls for a quarter of a medium onion, but since I doubled mine I just used a whole small onion. It worked fine. I added in my bread crumbs, eggs, and cheese as well as some sea salt and a little pepper.

And mixed it all together…

And packed it into a mini muffin tin. I mean it when I say packed, too. The recipe says that you should pack it so that your zucchini tots don’t fall apart when you are trying to get them out of the tin. I took their word for it, and decided not to risk it and packed them in.

And then I baked them! They smelled soooo goooood. Chris was in the shower as I was baking them and said that he could smell them in the bathroom, haha. I love when my house smells like goodies baking in the oven. The finished product was beautiful. In the end, I got 23 zucchini tots out of the recipe. I blame the loss of the 24th one on the extra that I packed into the other 23. They were absolutely delicious, and completely easy to make. So delicious in fact, Chris ate 9 of them! They are small, but I like that they are snack sized. You could probably make these in a regular sized muffin tin if you baked them a little longer.

This is how beautiful they turned out:

finishedproduct

Now, go bake some zucchini tots!

Pin-Testing: Avocados

As I was pinning late last night, I came across a photo of an avocado with an egg in it.

Exhibit A:

The Original Pin

The Original Pin

I thought it looked pretty tasty and I repinned it so that I could try it the next day. So, today comes, and I remember the pin, and I also just so happen to have an avocado and some eggs in the refrigerator. I retrieve the avocado, try to remember when I purchased it (I can’t), and proceed to cut it open. No bueno. Too squishy, weird color, and now considered trash.

But, I was bound and determined to make this healthy avocado masterpiece, so off to the store I went! My husband and I picked up some organic avocados and headed home. We preheated the oven to 180* and I cut open the avocado. Success! I got the golf ball sized pit out of the middle without butchering the superfood and went to grab some eggs. The pin suggests making the hole a little bigger so that you can fit the egg in, and that’s exactly what you should do. So, I excavated a little more and sprinkled a little sea salt and pepper on the bare avocado.

What they don’t tell you is that you also need to get rid of a lot of the egg white to get it to fit. My first try was a disaster- there was raw egg white everywhere and I broke the yolk. The next one was much much better, but there was hardly any egg white in there. Oh, well.

Now for the cooking. I wasn’t sure how I was going to get this lopsided avocado to stand up in the oven without spilling the egg. My first thought was a muffin tin, but upon searching the cupboard, I’m pretty sure I lent it to my mom ages ago and I haven’t seen it since. Either that, or it’s buried in the catastrophe I call a cupboard. But, lucky me, I managed to find this weird snowman tin. I think it’s used to make snowman-shaped cakes or something, but we have never used it. (We inherited it from the previous tenant). This weird tin did the trick, though! We stuck them in the oven and waited.

And waited.

And waited.

In reality, we probably didn’t wait that long, but I was impatient and hungry. It seemed like it was taking a million years just to cook the stupid egg yolk, so I turned on the broiler for a minute. And when I say a minute, I mean a minute. After several very dry and overcooked pieces of meat, I have learned that broilers are nothing to mess with. I didn’t think that the yolks were quite down on the bottom, so I left them in the oven and jacked the temperature up to about 275*. And, voila! Two minutes later I had a super breakfast. I let Chris have the good looking one, and I ate the broken-yolk one, but I snapped a picture for comparison first:

The one on the left is mine, the one on the right is from the pin.

The one on the left is mine, the one on the right is from the pin.

Overall, I think it looked pretty similar. I used just a little bit of pepper and some seasoned salt on top because I didn’t have any cayenne pepper, but it tasted pretty good! We both liked them and we will probably try it again.

Very easy, pretty tasty, ΓΌber healthy.