Zucchini Cakes with Mushroom Ragout
Recipe from
Better Homes and Gardens
A roasted red pepper sauce enhances the flavor of this mushroom and zucchini cake meatless main dish recipe.
Servings:
Makes 4 servings.
Total Time:
20 mins
Ingredients
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Nonstick cooking spraysee savings
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1/2 of a mediumzucchini, shredded (1 cup)see savings
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1 8-1/2 oz. pkg.corn muffin mixsee savings
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1 cupshredded cheddar cheese (4 oz.)see savings
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1/4 cupmilksee savings
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1eggsee savings
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1/4 tsp.cayenne peppersee savings
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12 oz.assorted mushrooms, quartered (4-1/2 cups)see savings
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1 cupdrained bottled roasted red sweet pepperssee savings
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Directions
1.
Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.
2.
In mixing bowl combine zucchini, muffin mix, cheese, milk, egg, and cayenne pepper; spoon evenly into prepared muffin cups. Bake for 11 to 14 minutes or until golden.
3.
Meanwhile, heat 1 Tbsp. olive oil in large skillet over medium-high heat. Add mushrooms; cook 3 to 4 minutes or until tender, stirring occasionally. Season with salt and pepper. Place roasted peppers in blender. Cover; blend until nearly smooth.
4.
Arrange 3 cakes on each plate with some of the mushrooms and pepper sauce. Makes 4 servings.
Nutrition information
Per serving: Calories 443, Total Fat 21 g, Saturated Fat 7 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 84 mg, Sodium 701 mg, Carbohydrate 49 g, Total Sugar 3 g, Fiber 2 g, Protein 16 g. Daily Values: Vitamin A 0%, Vitamin C 180%, Calcium 24%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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