Extra virgin olive oil
3 zucchini “hearts”, sliced into coins
1 garlic clove, chopped
Scant handful of sliced almonds
Few pinches of fresh dill, chopped
Fresh grated lemon zest, from 1/4 to 1/2 lemon
Add a thick swirl of oil to an 8-inch round skillet set over medium-high heat. Tilt the pan to coat the bottom with the oil. Add the zucchini, and cook until they begin to brown underneath, about 2 minutes. Add the garlic, and shake than to turn the squash pieces over. Cook for 1 minute, then add the almonds. Season with salt. Cook until the almonds toast a bit, and the zucchini is tender, 1 to 2 minutes more.
Remove the pan from the heat. Stir in the dill and lemon zest. Season with pepper. Eat hot, or cool, and store in the fridge at enjoy cold or at room temperature within a few days.