Time: 10 min.
Complexity: easily
Servings: 4

Turmeric is known for its antioxidant and anti-inflammatory properties, and it's a wonderful spice that adds a spicy flavor and a pleasant yellow hue to dishes. Incorporate it into your diet and add it to chicken, rice, and various vegetables, like in this recipe. Toss sautéed zucchini with butter and turmeric, then add chopped hazelnuts and a little honey.

Ingredients:

• 450 g zucchini, cut diagonally into 2 cm thick slices.
• Olive oil to drizzle
• 2 tablespoons butter
• 0.5 tsp turmeric
• 1 tbsp chopped fresh cilantro
• 1 teaspoon of honey, for example, buckwheat
• 1/4 cup roasted hazelnuts, skinned, coarsely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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yellow zucchini, turmeric, hazelnuts, honey

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Preparation:

Step 1
• Place a medium skillet, preferably cast iron, over medium-high heat. Add the zucchini and cook, stirring frequently. Drizzle with a little olive oil and cook until almost crisp. Season with salt.
Step 2
• If you are using a cast iron skillet, transfer the zucchini to a large bowl.
Step 3
• In a small skillet over medium heat, melt the butter and add the turmeric. Stir until the butter is melted and the turmeric is evenly distributed. Cook for 1 minute. Add the cilantro, honey, and hazelnuts and stir until smooth. Return the zucchini to the skillet and toss to coat with the butter. Serve immediately.

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