Chop the almonds roughly. Heat a large skillet or non-stick pan without adding any fat and roast the almonds until golden and fragrant. Stand by the pan and shake it often to avoid the almonds from burning. Transfer the almonds to a large plate and leave to cool while you continue with the recipe. Pine nuts can be used instead and roasted in the same way.

Place the raisins into a small bowl and cover with boiling water. Let soak until needed.

If using medium zucchini slice them into rounds about 3 mm/ 0.10 inch thick. If using large zucchini, halve them, remove the seeds with the help of a teaspoon and slice the halves.

Heat 1 tablespoon olive oil in the skillet or nonstick pan you used for roasting the almonds. Add about half of the zucchini and fry until golden on the underside. Flip with a spatula and continue frying them until golden on the other side as well.

Transfer the sauteed zucchini to a serving bowl. Add another tablespoon olive oil to the pan and fry the second batch of zucchini exactly the same way. Transfer to the bowl as well.

In the meantime, halve the red onion and slice the halves. Slice the garlic cloves as well, but keep the two vegetables separate.

Add another ½ tablespoon olive oil to the pan. Cook the onions until very soft. Add the garlic and continue cooking for another minute or two, stirring, until the garlic is golden and fragrant. Transfer the onions and garlic to the bowl of zucchini.

Drain the raisins well and add them to the bowl. Add the lemon juice and the chopped parsley (or mint). Toss carefully and adjust the taste with salt, pepper, and more lemon juice, if necessary.

Sprinkle the almonds on top just before serving. Serve as suggested above.