Sauteed Zucchini & Squash with Almonds and Garlic

One of my favorite blogs to visit is Heidi Swanson's 101 Cookbooks. A beautiful photographer, a well-traveled writer and an accomplished home cook, her blog began on the premise that "when you have 100 cookbooks, it's time to stop buying and start cooking." Her recipes are all vegetarian with a Middle Eastern/Mediterranean/fresh off the farm feel. Yesterday's post was her "Skillet Zucchini" - a saute of thinly sliced zucchini, squash, garlic slivers, almonds and fresh dill. Those ingredients together really intrigued me, so for dinner at work last night I tried her recipe and tossed it with fettucine. She uses it as a side, as a main component, or even on a hand pie. I loved it tossed with the pasta. The sweetness of the lightly seasoned squash and the garlic were the perfect combination with the nutty flavor. I used toasted slivered almonds which was a change from her whole raw almonds (we only had slivered in the store) and I could not put my hands on some fresh dill - I can't wait to try it again with the dill next time.

Easy, simple, healthy - throw some olive oil, the thin slices of zucchini and squash with some salt and pepper into a cast iron skillet or saute pan. After the squash has cooked for a minute or so, add the almonds and garlic slivers - cook until squash has softened and garlic is a light brown/golden color (do not add the garlic and almonds right away or they will burn). Serve with brown rice, pasta, as a pizza topping, on a savory pie crust, or as a side to a fish or grilled meat. So light, fresh and tasty!