First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from 101cookbooks.com
2 Tbls. extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 Tbls. Red Onion, thinly sliced
1/4 cup Marcona almonds or toasted almond slices
fine grain sea salt
2 Zucchini, sliced into 1/4-inch thick coins
a good handful of Dill, chopped
In your largest skillet, heat oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in onion, add a big pinch of salt and cook until they start to soften, 2 minutes. Add zucchini, stir to coat. Arrange Zucchini in as much of a single layer as your pan permits. Zucchini should start to brown in 3 or 4 min, increase heat if needed. Add a pinch of salt, continue cooking, stirring occasionally until the zucchini browns – ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Adjust seasoning to taste. Serves 2 – 4.