Summer Squash With Scallions Chile and Parsley

Ingredients

• 2 pounds mixed zucchini and summer squash, unpeeled and very thinly sliced into rounds (about 6 cups packed)
• 1 cup loosely packed fresh flat-leaf parsley leaves and tender stems
• 4 scallions, sliced (½ cup)
• 3 tablespoons red wine vinegar
• 1 serrano chile, seeded and thinly sliced
• 2 teaspoons kosher salt, divided
• ½ cup roasted salted almonds, roughly chopped
• ¼ cup olive oil
• ½ teaspoon freshly ground black pepper

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