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Sautéed Zucchini with Ginger and Dill
Padma Lakshmi
Ingredients
  • ¼ cup vegetable oil
  • 3 garlic cloves, halved
  • 2 medium shallots, thinly sliced
  • 1 tablespoon minced fresh ginger
  • 3 pounds small zucchini, sliced into ¼-inch-thick rounds
  • ½ cup chopped dill
  • 1 ½ tablespoons dried pomegranate seeds (see Note), optional
  • Salt
Steps
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