Sauteed Zucchini

This recipe comes from www.101cookbooks.com and is a fabulous, easy, versatile summer recipe. I have enjoyed this on its own as a side dish, tossed in pasta and sprinkled with Parmesan cheese, placed on top of brown rice, or baked into a frittata. Let me know if you find any creative ways to use this delicious recipe!!

Sautéed Zucchini

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 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.

Serves 2 - 4.