Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil

  2. 5 medium garlic cloves, thinly sliced

  3. 3 medium shallots or new red onions, thinly sliced fine grain sea salt

  4. 2 medium zucchini, sliced into 1/4-inch thick coins a good handful of dill, chopped

  5. 1/4 cup Marcona almonds or toasted almond slices

Instructions Jump to Ingredients ↑

  1. 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.


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