Recipes and Cooking Zucchini Cakes with Mushroom Ragout 3.9 (7) Add your rating & review A roasted red pepper sauce enhances the flavor of this mushroom and zucchini cake meatless main dish recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2008 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients Nonstick cooking spray ½ medium zucchini, shredded (1 cup) 1 8.5 ounce package corn muffin mix 1 cup shredded cheddar cheese (4 oz.) ¼ cup milk 1 egg ¼ teaspoon cayenne pepper 12 ounce assorted mushrooms, quartered (4-1/2 cups) 1 cup drained bottled roasted red sweet peppers Directions Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside. 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. Rate it Print Nutrition Facts (per serving) 443 Calories 21g Fat 49g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 443 % Daily Value * Total Fat 21g 27% Saturated Fat 7g 35% Cholesterol 84mg 28% Sodium 701mg 30% Total Carbohydrate 49g 18% Total Sugars 3g Protein 16g Vitamin C 106.3mg 532% Calcium 242.3mg 19% Iron 2.7mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.