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Ingredients
| zucchini squash (chopped): 1/2 cup |
| corn muffin mix: 8.5 oz |
| cheddar cheese (diced): 1 cup |
| whole milk: 1/4 cup |
| eggs: 1 |
| cayenne pepper: 1/4 tsp |
| white mushrooms: 12 oz |
| red sweet peppers (chopped): 1 cup |
Zucchini cakes with mushroom ragout
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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.