1. Cut each zucchini crosswise into several pieces, each 2 to 3 inches long. Shred each piece on large holes of box grater, rotating as needed to avoid shredding seeds and core; you should have about 10 cups shredded zucchini. Toss zucchini with 1 1/2 teaspoons salt and place in colander set in medium bowl; let drain 5 to 10 minutes. Wrap zucchini in kitchen towel, in batches if necessary, and wring out excess moisture.

2. Place zucchini in medium bowl and break up any large clumps. Drizzle 2 teaspoons oil over zucchini and toss to combine thoroughly.

3. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add white parts of scallions and cook, stirring, until softened and beginning to brown, about 3 minutes. Increase heat to high; add zucchini and spread evenly in pan with tongs; cook until bottom layer browns, about 2 minutes; stir well, breaking up any clumps with tongs, then cook until new bottom layer browns, about 2 minutes more. Add peas and cream and cook, stirring, until cream is mostly reduced, about 2 minutes. Off heat, stir in dill and salt and pepper to taste. Transfer to platter and serve immediately with lemon wedges.

Serves 4 as a side dish