In a small bowl, infuse the saffron in 2 Tbsp. (30 mL) of hot water for 10 minutes.
In a frying pan, heat the oil over medium heat; add the onions, cumin, paprika and sweat over low heat for 15 minutes.
Add the garlic and saffron and cook 10 more minutes.
Remove from the heat; let cool; add the lemon juice and parsley. Set aside.
In a bowl, gently mix the cherry tomatoes, pour in the olive oil and season with salt and pepper.
On serving plates, place the zucchini slices and top with the onion marinade.
Garnish with the cherry tomatoes and fresh herbs to taste.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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