Recipe information
Yield
Makes 8 Servings
Ingredients
1
1/2 to 1 3/4 pounds zucchini, trimmed, coarsely grated
3
tbsp olive oil
1
1/2 cups chopped green onions (about 6 large), divided
1
1/2 pounds carrots (about 5 large), peeled, coarsely grated
4
tablespoons chopped fresh dill, divided
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Preparation
Step 1
Roll up grated zucchini in large kitchen towel; press to dry.
Step 2
Heat oil in large deep skillet over high heat. Add 1 cup green onions and sauté 30 seconds. Add zucchini, carrots, and 2 tablespoons dill. Sauté until vegetables are just tender, tossing often, about 8 minutes. Mix in remaining 1/2 cup green onions and 2 tablespoons dill. Season to taste with salt and pepper.