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Zucchini Salad With Saffron

21st.Century.Chef's picture
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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