Smashed zucchini and smoked almonds on sourdough

Instructions

1. Chop the zucchini into different sized chunks and pieces (this is so some stays firm-ish and some cooks down to be nice and soft, for a great final texture).
2. Place a pan with the olive oil on medium heat, add the zucchini and fry with a little salt and pepper for 3 minutes.
3. Add the garlic and chilli flakes and stir until the garlic is fragrant. Add 100 ml of water to the pan and add a lid. After 3 minutes, remove the lid, stirring until the water has evaporated.
4. Turn the heat off and with a potato masher, mash half the zucchini mixture, leaving some texture.
5. Zest half the lemon and set the zest aside. Cut the lemon in half and squeeze the juice from half a lemon into the pan.
6. Roughly chop the almonds and add them as well, mixing everything together. Add most of the parsley, reserving a little to garnish, and mix through. Taste and add more lemon juice if desired.
7. With sourdough bread on plates, scoop on some of the zucchini mixture. Tear the olives and place over the zucchini mix, along with some lemon zest and remaining parsley. Finish with a light drizzle of olive oil, if desired, then serve.