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