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Zucchini Cakes with Mushroom Ragout
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Zucchini Cakes with Mushroom Ragout
Makes: 4 servings
Start to Finish: 20 mins
  • make this recipe
  • user reviews (4)
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
    cup shredded cheddar cheese (4 oz.)
  • 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)
  • Servings Per Recipe 4,
  • Calories 443,
  • Protein (gm) 16,
  • Carbohydrate (gm) 49,
  • Fat, total (gm) 21,
  • Cholesterol (mg) 84,
  • Saturated fat (gm) 7,
  • Monosaturated fat (gm) 6,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 2,
  • Sugar, total (gm) 3,
  • Vitamin A (IU) 437,
  • Vitamin C (mg) 106,
  • Sodium (mg) 701,
  • Calcium (DV %) 242,
  • Iron (DV %) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (4)
4214793000
cobblestone_all wrote:

I tried this recipe for zucchini cakes only, as I'm not a mushroom person. The cakes are good, look very pretty, and are super easy to make. I suggest adding 1 or two finely chopped green onions to the recipe. Without that, they really just taste like an extra moist corn muffin. The cayenne adds a SLIGHT kick. Without the cayenne and onion, these cakes would be a great way to "hide" veggies in a corn muffin for kids or veggie-averse grown-ups.

11/10/2010 04:22:42 PM Report Abuse
Oldtimeways wrote:

good. added some sausage to round out the meal.

8/28/2010 09:32:04 PM Report Abuse
chelie2002 wrote:

you would saute them with the mushrooms and not blend them at all

7/7/2010 05:18:57 AM Report Abuse
maria_m_fisher wrote:

Could we somehow use fresh red sweet pepper ? Would you saute them before blending??

6/22/2010 05:23:34 PM Report Abuse
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