I tripped across this recipe ages ago and never got around to trying it. Until today, that is. And let me tell you, this is a vegetarian's dream.
First, this recipe is vegetarian (of course)! Second, it is incredibly low in calories. Third, it is incredibly delicious. And, fourth, it is stupidly easy to make (stupidly as in, your brain is still at the office and you can still make this).
It is that good.
We have celebrity chef Eric Ripert to thank for this one. So Eric, thanks!
Low-fat, low-calories, delicious Vegetarian recipe from Eric Ripert for Zucchini Tagine
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
1 small onion, thinly sliced
1 1/2 pounds small zucchini, cut into 1/2-inch dice
7 saffron threads
1/2 teaspoon ground cumin
Pinch of ground turmeric
Salt and freshly ground white pepper
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped mint
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. Transfer to a bowl and refrigerate until chilled, about 20 minutes. Stir in the lemon juice, season with salt and pepper and sprinkle with the mint. Serve chilled or at room temperature.