ZUCCHINI AND SAFFRON

ZUCCHINI AND SAFFRON

Thin rounds of zucchini sauteed with sweet onion, garlic, juice of fresh orange and saffron!

Serves 4

2 T. extra virgin olive oil

2 garlic cloves, peeled and finely chopped

1/2 lg. sweet onion, cut thinly into half rings

2 med. zucchini, 6 inches long, sliced into 1/8 inch thick rounds

juice of 1 fresh orange, strained

1/8 t. powdered saffron

sea salt and black pepper

In large skillet, over low heat, melt oil. Add garlic, onion, a little salt, then stir well and saute till onion becomes translucent and soft.

Add zucchini rounds all at once; disperse evenly in skillet, then flip over with a pancake turner, one section at a time, till all are moistened with oil.

Raise heat to medium and cook 5 minutes, turning frequently.

Place juice of orange in a cup; add saffron and stir till dissolved. Pour over zucchini, stir gently, salt and pepper to taste, then cook uncovered, till zucchini becomes tender but not mushy. Serve at once.

Notes: Slice zucchini very thinly for this dish, then watch carefully while sauteing it. In the finished product the zucchini should retain their yellow centers. For future reference, if centers have become translucent green, they cooked too long.

Although the recent trend is to caramelize all onions in any dish, sometimes the recipe only requires translucent, soft and sweet. So, we want translucent onions and not translucent zucchini.