Instructions: Trim the ends from the small zucchini. Cut diagonally into 1/2-inch slices.

Heat a nonstick sauce pan or skillet. Lightly spray the surface.

Add the almonds and toss briefly. Add the zucchini and stir-fry for 2 to 3 minutes. Season with a pinch of salt and pepper and half the thyme. Add the water. Cover with a lid that is smaller than the saucepan so that it rests on the zucchini. Cook undisturbed for 2 minutes.

Remove from the heat. Add the remaining thyme. The zucchini should be fork tender. Serve hot.

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