Mix zucchini and 1/2 teaspoon salt; let stand 15 minutes.
Meanwhile, in large skillet, lightly saute carrots in 2 tablespoons butter.
Stir in drained zucchini, eggs, cheese, flour and dill weed.
Season with salt and pepper.
Spread in greased 13x9-inch baking pan.
Bake in preheated 350°F oven 20 to 25 minutes.
Brush top with oil and broil until lightly browned.
Cut into squares (or cut into rounds using 3-inch fluted biscuit cutter).