Zucchini Cakes with Mushroom Ragout
Transform your weeknight dinner into a gourmet experience with these irresistible Zucchini Cakes with Mushroom Ragout. These crispy, golden zucchini cakes are packed with Parmesan, a hint of garlic, and perfectly seasoned for a savory bite. Paired with a luscious mushroom ragout featuring cremini mushrooms sautéed with aromatic shallots, garlic, fresh thyme, and a splash of white wine, this dish is the epitome of rich, earthy flavor. Finished with a touch of cream for velvety smoothness, this recipe strikes a perfect balance between light and indulgent. Ready in under an hour, it's an elegant yet approachable vegetarian dish that's perfect for entertaining or a cozy dinner at home. Garnish with fresh parsley and serve warm for a meal that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 teaspoon salt
- 0.5 cup all-purpose flour
- 0.33 cup Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 cups cremini mushrooms
- 2 tablespoons butter
- 1 small shallot
- 2 cloves garlic cloves
- 0.25 cup dry white wine
- 0.5 cup vegetable broth
- 1 teaspoon fresh thyme
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley
Instructions
Grate the zucchini using a box grater and place it in a large mixing bowl. Sprinkle with 1 teaspoon of salt and let it sit for 10 minutes to draw out excess moisture.
Squeeze the zucchini in a clean kitchen towel or cheesecloth to remove as much water as possible. Transfer it back to the bowl.
Add flour, Parmesan cheese, egg, garlic powder, and black pepper to the grated zucchini. Mix well to form a thick batter.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Scoop 2 tablespoons of the zucchini batter for each cake and flatten it slightly. Cook for 3-4 minutes on each side until golden brown and crispy. Repeat with the remaining batter. Drain on paper towels and set aside.
To prepare the mushroom ragout, clean and slice the cremini mushrooms. Mince the shallot and garlic cloves.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the shallot and garlic, cooking for 2 minutes until fragrant.
Add the mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
Deglaze the skillet with white wine, scrapping up any browned bits from the bottom. Allow the wine to reduce for 2 minutes.
Add vegetable broth and thyme to the skillet. Simmer for 5 minutes to allow the flavors to meld.
Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 2 minutes until the sauce thickens slightly.
To serve, spoon the mushroom ragout over the zucchini cakes and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 8747 mg | 380% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 54.9 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 569 mg | 44% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3701 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
