Zucchini Pancakes

You've made your Turkey Cupcakes, but you have all these leftover zucchinis. What to do? The internet (and Ina Garten) gave us a great option: zucchini pancakes. These are crazy easy and make you feel great for smartly using your produce. 

The original recipe can be found on FoodNetwork.com. We rewrote the steps and ingredients to make it a bit easier to follow. 

Prep time: 15 mins
Cook time: 5 minutes a pancake
Makes about 6 large pancake

Ingredients:

• 2 medium sized zucchinis, shredded (about 2.5-3 cups)
• 1 tablespoon grated red onion
• 6-8 tablespoons all purpose flour
• 2 eggs
• pinch of salt
• dash of pepper
• 2-3 tablespoons of butter

Steps:

1. Using the larger grate on a box grater , grate the zucchini and red onion into a large bowl. 
2. Mix in the salt, pepper, two eggs and 6 tablespoons of the flour. As the original recipe suggests, if it looks a bit too liquidy, add in the remaining 2 tablespoons of flour.
3. Heat 1/2 tablespoon of butter on a flat griddle. When the butter is melted, spoon a dollop of the mixture on the pan, making sure to spread the mixture thinly.
4. Flip the pancake in about 2 minutes, or when it begins to solidify and brown
5. Try to wipe the pan between pancake batches
6. You can eat it plain, or serve with your favorite topping, like apple sauce or sour cream

Turkey Cupcakes

Meatloaf is one of the easiest meals to prepare. In about an hour, meat, breadcrumbs, ketchup and a few other things turn into a delicious meaty loaf. While it's a meal that will last a whole week and leave everyone satisfied, it's also a very heavy recipe.

We found a recipe that put a fun spin on meatloaf by using turkey and cupcake tins. Think of these as a lighter meatloaf, or easier meatball. To edit it to our tastes (and pantry supply), we used breadcrumbs instead of couscous, added a few jalapenos, used spicy brown mustard, and made them slightly larger than the original recipe called for, as they do shrink. 

These turkey cupcakes could be a great appetizer for a group, paired with your favorite pasta, or eaten simply with a side salad.

Cook time: 25 minutes
Prep time: 20 minutes
Makes 18 cupcakes

Ingredients: 

• 2.5 cups coarsely chopped zucchini
• 1 medium onion, chopped
• 1 medium red pepper, chopped
• 3 jalapenos, chopped (seeds in if you want the extra kick)
• 1 lbs. ground turkey
• 2 tablespoons Worcestershire sauce
•  2 tablespoons spicy brown mustard
• 1 egg, lightly beaten
• 1/2 cup breadcrumbs (seasoned or plain)

• Preheat the oven to 400 degrees while you chop your vegetables
• Take the coarsely chopped vegetables and pulse them in a food processor. Make sure they are finely chopped, but not obliterated. You want to see a few good pieces in the turkey cupcake.
• In a large bowl, mix turkey, Worcestershire sauce, mustard, egg and breadcrumbs with the vegetable mixture until well combined
• Butter/grease your favorite muffin pans and drop heaping tablespoons of the meat mixture
• Bake for 25-30 minutes, or until the internal temperature is about 160 degrees F.