Eric Ripert's Zucchini Tagine

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 small onion, thinly sliced
• 1 1/2 lbs small zucchini, cut into 1/2-inch dice
• 7 saffron threads
• 1/2 teaspoon ground cumin
• 1 pinch ground turmeric
• salt
• fresh ground pepper
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon chopped mint

Recipe

• 1 heat the olive oil in a large saucepan. add the garlic and onion and cook over moderate heat, stirring, until softened, about 4 minutes. add the zucchini, saffron, cumin and turmeric and season with salt and pepper. cook, stirring occasionally, until barely tender, about 8 minutes.
• 2 transfer to a bowl and refrigerate until chilled, about 20 minutes.
• 3 stir in the lemon juice, season with salt and pepper and sprinkle with the mint. serve chilled or at room temperature.