Name: Zucchini and Carrots with Green Onions and Dill
Yield: Makes 8 servings
Ingredients: 1 1/2 to 1 3/4 pounds zucchini, trimmed, coarsely grated; 3 tablespoons 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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Zucchini and Carrots with Green Onions and Dill

Recipe information

Yield
Makes 8 servings

Ingredients

1 1/2 to 1 3/4 pounds zucchini, trimmed, coarsely grated

3 tablespoons 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

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.

TagsZucchini Squash Vegetable Scallion Onion Root Vegetable Carrot Dill Herbs & Spices Side Dinner Nut Free Gluten Free Dairy Free Vegetarian Vegan 5 Ingredients or Fewer Weeknight Meals Quick Saute Bon Appétit

Recipe notes

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