Sunday, December 18, 2011

Zucchini Cakes with Mushroom Ragout

I found this on the Better Homes & Gardens website and it looks pretty good.  So, I'm thinking this will be tomorrow night's dinner!  I mean, easy, quick, delish... yeah, that's my speed....
Nonstick cooking spray
1 cup shredded zucchini
Jiffy mix package corn muffin mix
1 cup shredded cheddar cheese
1/4 cup milk
1 egg
1/4 teas cayenne pepper
4 1/2 cups quartered sliced mushrooms
1 cup drained bottled roasted red sweet peppers
Preheat oven to 400 degrees.
Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.
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.
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.
Arrange 3 cakes on each plate with some of the mushrooms and pepper sauce. Makes 4 servings.

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