ZUCCHINI, ONION AND TOMATO SALAD WITH SAFFRON AND CINNAMON

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Zucchini, Onion and Tomato Salad with Saffron and Cinnamon image

Categories     Salad     Onion     Tomato     Side     Sauté     Low Cal     Low/No Sugar     Zucchini     Summer     Healthy     Potluck     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 tablespoon olive oil (preferably extra-virgin)
1 pound zucchini (about 4 medium), trimmed, cut diagonally into 1/2-inch slices
2 medium onions, cut into 1/2-inch wedges
4 large garlic cloves, minced
1 cinnamon stick, broken in half
1/4 teaspoon crushed saffron threads
12 ounces tomatoes, cored, cut into 1/4-inch wedges
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice

Steps:

  • Heat oil in large nonstick skillet over medium heat. Add zucchini, onions, garlic, cinnamon stick and saffron. Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 8 minutes. Remove from heat. Stir in tomatoes, parsley and mint. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) Mix in lemon juice. Season with salt and pepper and serve.

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