Saturday, February 21, 2009

Zucchini Cakes with Mushroom Ragout

Ingredients
  • Nonstick cooking spray
  • 1/2 of a medium zucchini, shredded (1 cup)
  • 1 8-1/2 oz. pkg. corn muffin mix
  • 1 cup shredded cheddar cheese
  • 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.

Nutrition Facts

  • Calories 443,
  • Total Fat (g) 21,
  • Saturated Fat (g) 7,
  • Monounsaturated Fat (g) 6,
  • Polyunsaturated Fat (g) 1,
  • Cholesterol (mg) 84,
  • Sodium (mg) 701,
  • Carbohydrate (g) 49,
  • Total Sugar (g) 3,
  • Fiber (g) 2,
  • Protein (g) 16,
  • Vitamin C (DV%) 180,
  • Calcium (DV%) 24,
  • Iron (DV%) 15,
  • Percent Daily Values are based on a 2,000 calorie diet
From Better Homes and Gardens
Submitted by Shelli

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