Zucchini Cakes with Mushroom Ragout

A roasted red pepper sauce enhances the flavor of this mushroom and zucchini cake meatless main dish recipe.

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7 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 20 mins
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Zucchini Cakes with Mushroom Ragout
Ingredients
 
Nonstick cooking spray
1/2
medium zucchini, shredded (1 cup)
1
8 1/2 ounce package corn muffin mix
1
1/4
cup milk
1
egg
1/4
teaspoon cayenne pepper
12
ounces assorted mushrooms, quartered (4-1/2 cups)
1
cup drained bottled roasted red sweet peppers
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 Facts (Zucchini Cakes with Mushroom Ragout)
    Per serving:
  • 443 kcal cal.,
  • 21 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 84 mg chol.,
  • 701 mg sodium,
  • 49 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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