Vegan Zucchini Salad - cooking recipe

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
2 cups cubed zucchini
7 saffron threads
1/2 teaspoon ground cumin
1 pinch ground turmeric
salt to taste
freshly ground white pepper
1/2 lemon, juiced
1 tablespoon chopped fresh mint

Preparation

Heat olive oil in a skillet over medium heat and cook onion and garlic until softened, about 4 minutes. Add zucchini, saffron, cumin, turmeric, salt, and pepper. Cook and stir until zucchini are softened but still firm to the bite, about 8 minutes. Remove from heat and allow to cool.
Drizzle zucchini mixture with lemon juice and season with salt and pepper. Sprinkle with mint. Serve chilled or at room temperature.