Sautéed Zucchini

From Heidi Swanson’s 101 Cookbooks blog, www.101.cookbooks.com:

Coins of zucchini are browned in a pan, but the thing that makes it special is the toasted golden slivers of garlic combined with lots of fresh dill, plus a sprinkling of almonds for crunch. Prep takes five minutes, if that, and you can treat this as a side dish, or use it as a component of something else like rice, quinoa, or a frittata. If you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd it too much,the zucchini will steam rather than brown and lose its structure.

2 tablespoons extra virgin olive oil

5 medium garlic cloves, thinly sliced

3 medium new red onions, thinly sliced
Sea salt

2 medium zucchini, sliced into 1/4-inch thick coins

Handful of chopped dill

1/4 cup Marcona almonds or toasted almond slices

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the red onions and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.