The interesting flavors of this dish makes it a nice summertime veggie salad


  1. 1 tablespoon olive oil
  2. 4 zucchini , sliced
  3. 2 medium onions, cut into 1/2-inch wedges
  4. 4 large garlic cloves, minced
  5. 1 cinnamon stick, broken in half
  6. 1/4 teaspoon crushed saffron threads
  7. 2 tomatoes, cut into 1/4-inch wedges
  8. 2 tablespoons chopped fresh parsley
  9. 2 tablespoons chopped fresh mint
  10. 1 tablespoon fresh lemon juice



  1. Heat oil in large nonstick skillet over medium heat.
  2. Add zucchini, onions, garlic, cinnamon stick and saffron.
  3. Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 8 minutes.
  4. Remove from heat. Stir in tomatoes, parsley and mint. Cool to room temperature.
  5. Mix in lemon juice. Season with salt and pepper and serve.


Note: Can be made 2 hours ahead. Let stand at room temperature.

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