Zucchini Cakes with Mushroom Ragout


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

Zucchini Cakes with Mushroom Ragout
Photo: Andy Lyons
Total Time:
20 mins


  • 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


  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 (per serving)

443 Calories
21g Fat
49g Carbs
16g Protein
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.

Related Articles