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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.
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