Slice the zucchinis into thin rounds using either a sharp knife or a mandolin.

Crush or finely mince the garlic clove.

In a large bowl, whisk together the olive oil, extra virgin olive oil, and grated Parmesan cheese.

Add the zucchini rounds to the bowl with the oil and cheese mixture, tossing to coat evenly.

Season the salad with salt and black pepper to your liking.

Toast the almond slices in a dry cast-iron pan over the grill or stovetop until golden brown, which should take about 3-5 minutes.

Once the almonds are toasted, allow them to cool, then add them to the salad as a crunchy topping.