Sauteed Zucchini and Saffron
Saffron is a pricey herb that I’m sure many of us do not use on a regular basis! Especially if you’re trying to cope with the pay cut during maternity leave! Having said that, I think it is worth the price because it adds a burst of unique flavour to veggies, seafood, and risottos. For this recipe a pinch goes a long way (so there will be more than enough to add to a future meal.)
1 clove garlic
1tbsp. Olive oil
1 lg. zucchini (or 2 small)
pinch of saffron (for this recipe I used Turkish saffron which has a different color and texture than Western saffron)
Cut zucchini lengthwise, then cut each piece lengthwise again. Thinly slice each piece of zucchini.
Heat garlic and oil in a small saucepan on medium for about 2 minutes.
Add zucchini and saffron and cook covered for about 10 minutes (or until translucent).
Sprinkle with additional saffron. Serve alone or add it to pasta or risotto.
“DID YOU KNOW…?”
Some components in saffron are therapeutic and are used in traditional medicines, such as antiseptics and antidepressants. Ever wonder why saffron is so expensive? It takes anywhere from 70,000 to 250,000 flowers to make one pound of saffron and the flowers have to be individually hand-picked in the autumn when fully open.