Savoury Zucchini English Muffins
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Servings
- 6 English muffins
Categories
- Snack
- American
- Easy
Dietary
- Egg-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Tree Nuts
- Wheat.
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Bring on the zucchini! This fast and easy supper idea makes the most of your bumper crop. A creamy zucchini topping with dill, yogurt and almonds on top of toasted English muffins.
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Ingredients
- 2 pounds of zucchini
- water
- 1/2 cup of onion
- 1/2 cup of almonds
- 1/2 cup of butter
- 1/2 teaspoon of dill weed
- pepper
- 1 teaspoon of cider vinegar
- 1/2 cup of yogurt
- 6 English muffins
- tomato(s)
- parsley
Instructions
Wash Wash zucchini, remove stems and cut into 1/4 inch crosswise slices.
Steam Steam until crisp-tender.
Combine Combine dill and cider with yogurt, set aside.
Saute Saute onion in butter for 3 minutes. Add almonds and saute about 2 more minutes.
Add zucchini and cook one more minute.
Remove from heat Remove from heat and stir in yogurt mixture. heat until warm.
Assemble Spoon onto prepared muffin halves. Garnish with tomato wedges, chopped parsley or fresh dill.
Notes
Equipment
- measuring cup
- mixing bowl(s)
