Zucchini, Onion and Tomato Salad with Saffron and Cinnamon
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh mint
- 4 large garlic cloves, minced
Preparation 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. Per Serving: calories, 87; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0 mg. Nutritional analysis provided by Bon Appétit
Preparation 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. Per Serving: calories, 87; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0 mg. Nutritional analysis provided by Bon Appétit
