With all the zucchini around these days this sounds like a terrific recipe. Haven't tried it yet, but I'm going to real soon. I make a lot of frittatas with zucchini, which is similar to this one, except for the corn mix. Would be a wonderful breakfast or luncheon dish with a side salad! Yum!!


Zucchini Cakes with Mushroom Ragout

Start to Finish: 20 minutes

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 (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

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.


Buono Appetito!!><


Contessa

More wonderful treats using zucchini......

Low-Fat Zucchini Muffins


A sprinkling of raisins and heart-healthy walnuts make these low fat muffins the zucchini equivalent of Morning Glory Muffins. Enjoy with a low fat smoothie for a great start to your day.

Cook Time: 20 minutes

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup sugar
1 cup shredded zucchini, packed
1 tbsp lemon zest
2 tbsp canola oil
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup raisins
1/4 cup chopped walnuts

Preparation:
Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cases or spray pan with nonstick cooking spray.
In a large bowl, stir together flour, baking powder, salt, nutmeg and sugar. In a medium bowl, combine zucchini, lemon zest, canola oil, egg and milk, stirring well.

Make a well in the dry ingredients; add zucchini mixture, raisins and walnuts. Stir until just moist. Do not over mix. Spoon batter into muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Very moist and delicious!


Contessa

Here's another good Zucchini recipe!

Zucchini Drop Cookies

1 c Grated Zucchini
1 t Soda
1 c Sugar
1/2 c Butter
1 Egg, beaten
2 c Flour
1 t Cinnamon
1/2 t Ground Cloves
1/2 t Salt
1 c Chopped Nuts
1 c Raisins

Preheat oven to 375.

Mix together Zucchini, soda, sugar, butter and egg.
Sift dry ingredients and then stir into Zucchini mixture.
Stir in the nuts and raisins.
Drop by teaspoons on greased cookie sheet and bake 12 to 15 mins.

I made a double batch of these last week and the neighbors enjoyed them!

Annie

We were having a little break from Fay here in Florida so I ran to the store to pick up a few things. Thought I would get some Zucchini to make the muffins from Contessa recipe. Oh my goodness...Zucchini at $1.99 a pound. No way. Was kind of looking forward to those muffins, too.

Annie

annie
how's the storm been treating you?

[barcann.livejournal.com]

B,

Rain, rain and more rain. And wind. It had let up a little this morning for a couple of hours but that was short lived. We are lucky though as we really only got mostly the fringe of it...nothing like it has been over on the East Coast with the 25 inches of rain in some places. Fay just does not want to leave Florida!

Annie

glad you are oK.. Fay loves Florida!
just sent you an email

[barcann.livejournal.com]

OMG, Annie!! Zucchini is 69 cents a pound here!! I'd wait 'til you can hit a local farm. I'm sure they'll be much less $ there!


Contessa