1 1/2 teaspoon Extra Virgin Olive Oil
1/2 pound or 2 med zucchini (one green and one yellow is beautiful)
1 small red onion (cut into 1/2 inch wedges)
2 garlic cloves, minced
1/2 stick cinnamon, broken in half
1/8 teaspoon Saffron threads (this is expensive so no need to add more)
1 med heirloom tomato (.31 pound), cut into 1/4 inch wedges
1 tablespoon chopped parsley
1 tablespoon chopped mint
1/2 tablespoon fresh lemon juice
Heat oil in large nonstick skillet over low heat. Add zucchini, onions, garlic, cinnamon stick and saffron. Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 5-8 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.
Amount Per Serving
| Calories88 | Calories from Fat 31 |
% Daily Value *
| Total Fat 3 g | 5% |
| Saturated Fat 473 mg | 2% |
| Trans Fat | 0% |
| Cholesterol | 0% |
| Sodium 16 mg | 1% |
| Total Carbohydrate 12 g | 4% |
| Dietary Fiber 3 g | 12% |
| Sugars 8 g |
Protein 3 g
| Vitamin A | 21% |
| Vitamin C 38 mg | 63% |
| Calcium 45 mg | 5% |
| Iron 0 mg | 1% |
| Potassium 565 mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs
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