Zucchini And Summer Squash With Chili, Mint And Toasted Almonds

By Food52
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1/4 cup sliced almonds

2 medium zucchini

2 medium yellow squash

Olive oil


1/2 very small red bird chili, seeds removed and finely sliced, or pinch red pepper flakes

2 teaspoons sugar

2 teaspoons sherry vinegar

3 tablespoons roughly chopped fresh mint

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