Vegan Zucchini Salad

• 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

1. 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.
2. Drizzle zucchini mixture with lemon juice and season with salt and pepper. Sprinkle with mint. Serve chilled or at room temperature.

extravirgin olive oil, onion, garlic, zucchini, threads, ground cumin, ground turmeric, salt, freshly ground white pepper, lemon, fresh mint

Taken from www.allrecipes.com/recipe/267240/vegan-zucchini-salad/ (may not work)