Sauteed Zucchini

What you need

Ingredients

• ¼ cup sliced almonds
• 1 tablespoon olive oil
• 2 small-to-medium zucchinis (about 1 pound total), ends removed, halved lengthwise and cut into ½” wide segments
• ½ medium red onion, thinly sliced
• Fine salt, to taste
• Pinch of red pepper flakes (if desired, for heat)
• Freshly ground black pepper, to taste
• 2 medium or 1 large garlic clove, pressed or minced
• 1 tablespoon lemon juice, more to taste

In the correct order

Instructions

1. Toast the sliced almonds over medium-low heat in a large skillet for about 2 to 4 minutes, stirring often. Pour them onto a plate to cool, then return the skillet to the stovetop.
2. Over medium heat, add the olive oil, then use a spatula or big spoon to scoot the zucchini into the pan (beware oil splatters), arranging them in an even layer. Sprinkle the red onion on top, followed by ¼ teaspoon salt, a pinch of red pepper flakes (if using), and a few grinds of pepper.
3. Cook for 5 to 7 minutes, stirring and turning the zucchini over after 2 minutes, then every 1 minute after that. Cook until the zucchini is lightly browned, and the onions are soft but not burnt. The zucchini will continue to soften as it cools.
4. Remove the skillet from the heat, then add the garlic and toasted almonds. Cook for about 30 seconds over the residual heat, stirring constantly to prevent the garlic from burning. Stir in 1 tablespoon lemon juice, then let it cool for at least 5 minutes.
5. Taste, and add up to 1 more tablespoon lemon juice if it’s not nicely zingy. Add salt and pepper (I typically add a pinch or two of salt), to taste, then serve warm. Leftovers keep well in an airtight container in the refrigerator for up to 4 days.