Ingredients

•   Nonstick cooking spray
• 1/2  of a medium zucchini, shredded (1 cup)
• 1  8-1/2 oz. pkg. corn muffin mix
• 1  cup shredded cheddar cheese (4 oz.)
• 1/4  cup milk
• 1  egg
• 1/4  tsp. cayenne pepper
• 12  oz. 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.