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Zucchini Cakes with Mushroom Ragout

Makes: 4 servings
Start to Finish 20 mins
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,
  • 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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