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Zucchini Salad with Saffron

Ingredients
  Olive oil 5 Tablespoon
  Small zucchini 1 1⁄2 Pound, thinly sliced
  Shallots/1 onion 3 , finely chopped
  Saffron 1 Pinch, infused
  Boiling water 2 Tablespoon
  Dill seeds/2 teaspoons chopped fresh dill 1 Teaspoon
  Sugar 1 Teaspoon
  Freshly ground pepper To Taste
  White wine vinegar 5 Tablespoon
  Fresh dill/Parsley 1 Tablespoon (Garnish)
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Dissolved
Restriction: 
Vegetarian
Ingredient: 
Saffron
Interest: 
Healthy

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Your rating: None
3.986365
Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 886 Calories from Fat 682

% Daily Value*

Total Fat 77 g118.9%

Saturated Fat 10.7 g53.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 485.2 mg20.2%

Total Carbohydrates 45 g15.2%

Dietary Fiber 9.1 g36.6%

Sugars 16.8 g

Protein 12 g23.3%

Vitamin A 68.4% Vitamin C 227.7%

Calcium 24.8% Iron 34.5%

*Based on a 2000 Calorie diet

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Zucchini Salad With Saffron Recipe