Zucchini, Onion and Tomato Salad with Saffron and Cinnamon Recipe

Zucchini, Onion and Tomato Salad with Saffron and Cinnamon Recipe

  • 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
  1. 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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