Preheat oven to 400 degrees F. Lightly coat 12 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 11-14 minutes or until golden.
Meanwhile, heat 1 tablespoon olive oil in large skillet over medium-high heat. Add mushrooms; cook 4-5 minutes or until tender, stirring occasionally. Season with salt and pepper. Place roasted peppers in blender. Cover; blend until nearly smooth.
Arrange 3 zucchini cakes on each plate with some of the mushroom and pepper sauce.
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Zucchini Cakes With Mushroom Ragout (cont.)