Vegetables > Zucchini >
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Zucchini Salad w/Saffron
5 tablespoons of olive oil
1 1/2 pounds of small zucchini, thinly sliced
3 shallots or 1 onion, finely chopped
a pinch of saffron infused in 2 tablespoons of boiling water
1 teaspoon of dill seeds or 2 teaspoons of chopped fresh dill
1 teaspoon of sugar
salt and freshly ground pepper
4 to 5 tablespoons of white wine vinegar
fresh dill or parsley |
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Heat oil in large skillet over low heat. Add zucchini and shallot or onion and cook 5 minutes, stirring occasionally, do not allow mixture to brown. Add dissolved saffron, dill, sugar, and salt, pepper and vinegar to taste. Continue cooking until zucchini is just tender, about 5 minutes. Transfer to salad bowl and let cool slightly. Cover and chill. To serve bring to room temperature and sprinkle with dill or parsley. 6 servings
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