• 7 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.

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  • 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.

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  • 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.

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  • Arrange 3 cakes on each plate with some of the mushrooms and pepper sauce. Makes 4 servings.

Nutrition Facts

443 calories; 21 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 84 mg cholesterol; 701 mg sodium. 49 g carbohydrates; 2 g fiber; 3 g sugar; 16 g protein; 437 IU vitamin a; 106 mg vitamin c; 242 mg calcium; 3 mg iron;

Reviews

7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0