Thursday, August 7, 2008

Zucchini Cakes with Mushroom Ragoût

Oh my. Goodness. I made these zucchini cakes for dinner today, and they were delectable. I mean, wow. If all vegetarian food was this good, I'd be all about it. They were also quick (about 25 minutes, maybe?) and really easy to make seeing as they were made with a corn bread mix with zucchini and cheese thrown in. The only annoying part was having to pull out and dirty the blender for a cup of roasted red peppers. My only alteration this time was to use red pepper rather than cayenne pepper in the cakes.

Also, seeing as Better Homes and Gardens makes you sign up before you can see their recipes, I copied and pasted it for you so you can do yourself a favor and make them:

Zucchini Cakes with Mushroom Ragoût


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 (4 oz.)
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

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.

1 comment:

  1. Those look SOO good and I bet these crazy Dutch might actually enjoy somehting like that! YUMMY!