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Zucchini Cakes with Mushroom Ragout


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  • 1/2 of a medium zucchini, shredded (1 cup)
  • 1 8-1/2 oz. pkg. corn muffin mix
  • 1 cup shredded cheddar cheese (4 oz.)
  • 1/4 cup milk
  • 1 egg
  • 1/4 tsp. cayenne pepper
  • 12 oz. assorted mushrooms, quartered (4-1/2 cups)
  • 1 cup drained bottled roasted red sweet peppers



Step 1

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.


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