Courgette and Carrots with spring onions and Dill

Ingredients for Courgette and Carrots with spring onions and Dill

• 1 1/2 to 800g courgette, trimmed, coarsely grated

• 3 tablespoons olive oil

• 350ml chopped spring onions (about 6 large), divided

• 675g carrots (about 5 large), peeled, coarsely grated

• 60ml chopped fresh dill, divided

How to make Courgette and Carrots with spring onions and Dill

Roll up grated courgette in large kitchen towel; press to dry.

Heat oil in large deep skillet over high heat. Add 160g spring onions and sauté 30 seconds. Add courgette, carrots, and 2 tablespoons dill. Sauté until vegetables are just tender, tossing often, about 8 minutes. Mix in remaining 1/2 cup spring onions and 2 tablespoons dill. Season to taste with salt and pepper.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.