Sauteed zucchini

Saving my most recent favorite for the last post today, sauteed zucchini.  Who knew zucchini could be so delicious!?  Heidi at 101 cookbooks comes up with the best flavor combinations ever - these were SO good.  I'm adding dill to my garden list next year so I can make this often when the zucchini is overflowing. Get as much browning as you can, that is the best part!

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copied from here

Sautéed Zucchini 

I hate to say this, but if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd the squash too much, it steams rather than browns, and loses too much structure, which isn't what you're after.

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.
Prep time: 5 min - Cook time: 15 min