Caramelized Zucchini with Toasted Almonds

• SA1/4 cup sliced almonds
• OO1 tbsp olive oil
• Z2 zucchinis · halved lengthwise and cut into ½” wide segments
• MR1/2 medium red onion · thinly sliced
• FSFine salt
• RPred pepper flakes
• BPblack pepper · freshly ground
• GC2 garlic clove · minced
• LJ1 tbsp lemon juice

Préparation

1. 1

   Toast the sliced almonds in a large skillet over medium-low heat for 2 to 4 minutes, stirring frequently. Remove them from the pan and set aside on a plate to cool.

2. 2

   Heat the olive oil in the same skillet over medium heat. Add the zucchini in an even layer, then top with the red onion, a pinch of salt, the red pepper flakes, and black pepper.

3. 3

   Cook for 5 to 7 minutes, stirring and turning the zucchini every minute or two after the first initial flip. Continue until the zucchini is lightly browned and the onions are softened.

4. 4

   Remove the pan from the heat. Stir in the minced garlic and toasted almonds, using the residual heat to cook for 30 seconds to prevent burning. Add the lemon juice and allow the mixture to cool for 5 minutes before serving.