Zucchini, mint and chili are a trifecta to which I've always gravitated -- the pleasant blandness of summer squash proves a great foil for the searing heat of chili and the sweet perfume of fresh mint. The other week, I decided to try a fresh chili instead of the dried chili flakes, and to take the acid element a little further by adding a generous splash of sherry vinegar; I thought I'd counteract the rough edges with a little sugar, and finally throw in some toasted almonds for crunch. The result was one of my better successes. The chili is pretty assertive, so if you're not fond of a lot of heat, either use a smaller amount or opt for red pepper flakes instead of the fresh chili.

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