Mini Zucchini Cheese Bites

Appetizers are always a challenge.
I'm trying to make new friends (or keep the ones I have) by providing them something tasty yet healthy.
Okay, sometimes I just make a decadent dessert, but I really do look for healthy munchies.

When I saw this recipe I was skeptical. I have mentioned before the disaster that is called cauliflower pizza crust, and this had all the signs of following in its steps.

http://www.sugarfreemom.com/wp-content/uploads/2012/06/zucchinicups3.jpg

The photograph did look like it might be a tasty treat, but food artists abound on the internet with their deceptive wares, so I couldn't know without making it.

The recipe said to mix 2 cups zucchini, 1/2 cup Parmesan cheese and 1 egg (with optional cilantro). My zucchini yielded 4 cups after food processing.
This was an appetizer for a party, so I made one tray following her instructions, all I did was add an equal amount of mozzarella cheese.

Here are some quotes from the facebook photo text I saw:
"You do not have to add any salt or pepper since the Parmesan is salty enough."
"Squeeze out the excess water in a paper towel or clean cloth"
"Spray a mini muffin pan with nonstick cooking spray"

I tried using a paper towel or two to absorb the liquid from the first batch of zucchini and can tell you that after you add the egg it makes the mixture very wet again.
The first batch was fairly bland, but I kind of expected it.
Though I coated the pan thoroughly with oil, the bites did not easily come out of the pan.
Cooking instructions called for 15-18 minutes. I did 15, then two more for a total of 17. For that batch I just don't think it was long enough.

So, I tweaked with the recipe as I was bringing this to an event.
I placed the cheese/zucchini mixture in a colander and let it drain, then pressed it down to really shed the excess liquid.

Just for fun, I measured the amount of juice drained...

Nearly a half cup! (Is there a market for zucchini juice? Maybe I can go into business...)

I added onion powder and garlic salt to the mix, and this time I baked for 19 minutes per batch. The results were a lot more consistent with the photo, although the "crispy on the outside and soft on the inside" really didn't prove true for me. They were soft all around, just dark brown on the outsides from the pan.
I had to use a knife to loosen them and a spoon to remove them from the pan to keep them from falling apart.

Bottom line? If you adhere to the recipe, these will probably leave you disappointed, I don't know how much my addition of mozzarella changed the flavor, but I find it hard to believe it would have decreased any saltiness that may have existed.

If, however, you add just a little bit of onion powder and garlic salt, you will find a very flavorful and somewhat healthy appetizer that really doesn't take long to make! My friends at the party really enjoyed them and I only had five left at the end of the night.
(plus, most of you need to use up all that extra zucchini that's ready to harvest now!)

~Tammy