1 T Vegetable oil
1 T chopped onion ( I personally use about 1/2 an onion in rings)
1 minced garlic clove
1/2 t rosemary
4 medium zucchini, washed, sliced between 1/4 & 1/2" thick (do not peel) - about 1 lb.
1 T slivered almonds          (for a nice variation, you can use half yellow summer squash of the same size)
1 t lemon juice

Warm oil in a skillet.  Add onion, garlic and rosemary, simmer until tender.  Add zucchini, 3 T water, cover.  Cook about 10 minutes or until just tender.  Sprinkle with lemon juice, almonds and serve immediately.