Wash the zucchinis, scrape the skin with a serrated knife and then chop them into cubes. Chop the onions and rub them well with salt in the palm of your hand, squeezing out the excess water to remove the bitter juice. Transfer the onions and zucchinis to the pot and mix. Add the garlic and pour in the olive oil. Cook for 20 minutes on very low heat.
Remove from the stove and sprinkle finely chopped dill on top. Leave it to cool at room temperature with the lid of the pot closed. Roast the flaked almonds in a pan without oil for a few minutes. Sprinkle olive oil over the zucchini and serve.
