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Ingredients
  • 4 6-inch corn tortillas, cut into wedges
  • 2 ½ pounds zucchini, cut into half moons
  • 1 cup chopped green onions or scallions plus more for garnish
  • ½ cup green salsa
  • ½ teaspoon coarse kosher salt
  • 6 ounces shredded cheddar
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