MEATLESS MONDAY: Zucchini Cakes with Mushroom Ragout

Posted on 06. Mar, 2011 by in Food

Cook time: 20 mins

Shredded zucchini adds texture to southern-style corn bread to create this meatless delight. The flavor is enhanced by a roasted red pepper and mushroom ragout. Ragout is a French term that refers to a savory, thick, seasoned stew or sauce, and is pronounced raa-Goo.


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


Preheat oven to 400 degrees F.

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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