Zucchini Cakes With Mushroom Ragout |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Our family loves zucchini, and we tried this recipe last night. It made a delicious and hearty side dish we all enjoyed. Ingredients:
1/2 medium zucchini, shredded (1 cup) |
8 1/2 ounces corn muffin mix |
1 ounce shredded cheddar cheese (1 cup) |
1/4 cup milk |
1 egg |
1/4 teaspoon cayenne pepper |
olive oil |
12 ounces assoreted mushrooms, quartered (4 1/2 cups) |
1 cup drained bottled roasted red pepper |
Directions:
1. Preheat oven to 400 degrees F. Lightly coat 12 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 11-14 minutes or until golden.
3. Meanwhile, heat 1 tablespoon olive oil in large skillet over medium-high heat. Add mushrooms; cook 4-5 minutes or until tender, stirring occasionally. Season with salt and pepper. Place roasted peppers in blender. Cover; blend until nearly smooth.
4. Arrange 3 zucchini cakes on each plate with some of the mushroom and pepper sauce.
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