Zucchini Cakes with Mushroom Ragout

Zucchini Cakes with Mushroom Ragout
Zucchini Cakes with Mushroom Ragout

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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