2 med. onions, sliced
1 lb. zucchini, sliced
4 oz. slivered blanched almonds, toasted
4 tbsp. olive oil
2 tsp. lemon juice
1/4 c. dry white wine
1/4 tsp. salt
1/4 tsp. black pepper

In a large skillet over moderate heat, heat the oil. When hot, add onions and saute, stirring occasionally, for about 10 minutes, or until golden brown; do not let them burn on the edges.

Add zucchini and saute, stirring and turning frequently, for 8-10 minutes, until tender. Add lemon juice and wine and reduce the heat to low. Stir in almonds, salt and pepper and saute, stirring constantly for 1 minute longer. Remove pan from heat and transfer vegetables to a serving dish. This dish can be served hot or cold. If cold, let vegetables cool in the serving dish.