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Zucchini and Carrots with Green Onions and Dill
- 1 1/2 to 1 3/4 pounds zucchini, trimmed, coarsely grated
- 3 tablespoon 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
Directions:View on Bon Appetit
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