Serves 2 to 4*
2 Tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
Fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
A good handful of fresh dill, chopped
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 shallots 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.
Source: Recipe and Photo from 101 Cookbooks blog (www.101cookbooks.com); posted by LuAnn for KRT.