Looking for a meal that’s quick, packed with flavor, and beautifully vibrant? You’ve found it! These Savory Zucchini-Cheddar Cakes are an absolute dream. We’re talking tender, cheesy little cakes studded with fresh zucchini, served alongside earthy sautéed mushrooms and a stunningly simple, smoky roasted red pepper sauce. It’s the kind of dish that feels special enough for a weekend brunch but is secretly easy enough for a weeknight win. Let’s get cooking!
Ingredients
• Nonstick cooking spray
• 1 cup / 120g shredded zucchini, from about 1/2 of a medium zucchini
• 1 8.5-ounce / 240g package corn muffin mix
• 1 cup / 4 ounces / 113g shredded cheddar cheese
• 1/4 cup / 60ml milk
• 1 large egg, lightly beaten
• 1/4 teaspoon / 1.25g cayenne pepper
• 1 tablespoon / 15ml olive oil
• 12 ounces / 340g assorted mushrooms, quartered
• Salt, to taste
• Ground black pepper, to taste
• 1 cup / 240g drained roasted red peppers
Instructions
1. Preheat your oven to 400°F / 200°C. Generously grease a 12-cup standard muffin tin with nonstick cooking spray and set it aside.
2. In a medium bowl, mix together the shredded zucchini, corn muffin mix, cheddar cheese, milk, lightly beaten egg, and cayenne pepper until just combined. Be careful not to overmix! Evenly distribute the batter among the 12 prepared muffin cups.
3. Bake for 11 to 14 minutes, or until the tops are golden brown and a toothpick inserted into the center of a cake comes out clean.
4. While the cakes are baking, heat the olive oil in a large skillet over medium-high heat. Add the quartered mushrooms and cook, stirring occasionally, for 3 to 4 minutes until they are tender and nicely browned. Season generously with salt and black pepper to your liking.
5. To make the vibrant sauce, place the drained roasted red peppers into a blender or food processor. Blend until the sauce is smooth and creamy.
6. To serve, arrange 3 warm zucchini-cheddar cakes on each plate. Top with a generous spoonful of the sautéed mushrooms and drizzle with the roasted red pepper sauce.
Nutritional Information
• Nutrition Information
• PER SERVING: 443 calories, 21 g total fat (7 g saturated fat), 84 mg cholesterol, 701 mg sodium, 49 g carbohydrates, 2 g fiber, 16 g protein.
Pro Tips
• For cakes that aren’t soggy, be sure to squeeze as much moisture as possible from the shredded zucchini before adding it to the batter. You can do this by wrapping it in a clean kitchen towel or paper towels and wringing it out.
• When combining the batter , mix only until everything is just incorporated. Overmixing can lead to tough, dense cakes rather than light and tender ones.
• To get a perfect golden-brown sear on your mushrooms, make sure your pan is hot before you add them and avoid overcrowding the skillet. Cook in batches if necessary.
• Elevate your red pepper sauce by adding a clove of garlic, a splash of balsamic vinegar, or a handful of fresh basil to the blender for an extra layer of flavor.
FAQ
Q: Can I make these zucchini cheddar cakes vegan
A: Yes, you can adapt this recipe to be vegan. Use a plant-based shredded cheddar, a dairy-free milk like almond or soy, and a vegan egg substitute (such as a flax egg or a commercial egg replacer). Also, ensure your corn muffin mix is dairy and egg-free.
Q: How can I add more protein to this vegetarian meal
A: To boost the protein, you can serve the cakes alongside a portion of pan-fried chickpeas or white beans, which would complement the mushrooms well. You could also use a protein-fortified milk or a cheese with higher protein content in the batter.
Q: Is this zucchini cake recipe gluten-free
A: This recipe is not gluten-free as written because standard corn muffin mixes contain wheat flour. To make it gluten-free, simply substitute the regular corn muffin mix with a certified gluten-free corn muffin mix, which is available in most grocery stores.
Q: How should I store and reheat leftover zucchini cakes
A: Store leftover zucchini-cheddar cakes in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat them in an oven or air fryer at 350°F (175°C) for 5-7 minutes until warmed through and slightly crisp. You can also microwave them, but they will be softer.
