1 pound zucchini (small ones are best)
4 tablespoons butter
1 teaspoon salt
1/2 onion, minced
1/4 cup whole blanched almonds
Roast the almonds in the butter in a large skillet; add the salt, onion, and the zucchini sliced diagonally. Grind pepper over the dish, and cook, stirring, over medium heat until the zucchini is cooked-about 5 minutes.