In a non-stick frying pan, toast almonds on medium heat until brown. (Be careful not to burn). Remove from pan.
Add olive oil to pan and sauté onion for 1 minute. Add zucchini and summer squash, oregano and a sprinkle of salt. Sauté until veggies are tender-crisp. Add garlic. Sauté for about 30 seconds. Add balsamic. Salt and pepper, to taste.