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

Gallery

Credit: Andy Lyons

Recipe Summary test

total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

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

Nutrition Facts

443 calories; fat 21g; cholesterol 84mg; saturated fat 7g; carbohydrates 49g; mono fat 6g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 16g; vitamin a 437.3IU; vitamin c 106.3mg; sodium 701mg; calcium 242.3mg; iron 2.7mg.
Advertisement