Wash zucchini and slice into rounds about 1/4” thick
Bring a little water to a boil in a saucepan. Add salt and zucchini.
Allow to simmer gently for about 5 minutes until zucchini is tender but not soggy.
Drain and set aside to cool.
Meanwhile slice onions finely and set aside.
Mix oil, vinegar, Dijon mustard and honey to make a vinaigrette dressing.
About half an hour before serving, arrange onions slices and zucchini in individual bowls.
Pour vinaigrette over vegetables.
Sprinkle with paprika and parsley.
Chill for 30 minutes before serving.
A nice satisfying stew. I really liked this. And except for a tiny ½ teaspoon of potato flour it is pretty much devoid of starch, so it’s a good paleo choice. With extra time, it would work well in a slow-cooker. Actual preparation prior to simmering only takes 15 minutes or so.