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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Zucchini Cakes with Mushroom Ragout
- Nonstick cooking spray
- 1/2 medium zucchini, shredded (1 cup)
- 1 8 1/2ounce 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
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.
- Servings Per Recipe 4,
- cal. (kcal) 443,
- Fat, total (g) 21,
- chol. (mg) 84,
- sat. fat (g) 7,
- carb. (g) 49,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 3,
- pro. (g) 16,
- vit. A (IU) 437,
- vit. C (mg) 106,
- sodium (mg) 701,
- calcium (mg) 242,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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