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Hungarian Summer Squash With Dill

by Lynne Webb on June 2, 2021 (Updated July 26, 2022) // 10 Comments

Recipes » Side Dishes » Hungarian Summer Squash With Dill

Hungarian Summer Squash With Dill

by Lynne Webb on June 2, 2021 (Updated July 26, 2022) // 10 Comments

This recipe for Hungarian Summer Squash with Dill combines shredded zucchini with a flavorful sauce of sour cream, vinegar, and fresh dill.
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Serving dish filled with creamy Hungarian summer squash garnished with fresh dill.

Fresh dill is a popular ingredient in Hungarian cuisine and this easy side-dish is a great way to showcase its unique, grassy flavor.

This version of summer squash with dill and sour cream is a family recipe that goes back generations. I grew up eating it made exclusively with white pattypan squash, a variety that flourished in my grandparents’ backyard garden in Pennsylvania.

I rarely run across pattypan squash these days so I generally substitute either zucchini or yellow summer squash. Their mild flavor and tender texture are nearly identical to pattypan, and they all deliver equally delicious results.

Tips for Making This Simple Hungarian Side Dish

  • Use the largest holes on a box grater to grate your zucchini (or summer squash)
  • Once grated, add the zucchini to a colander, toss with a little salt and set aside for a few minutes to draw out some of the moisture.
  • Watch your roux carefully and don’t let it get too brown – a pale golden color is perfect for this dish
  • Adjust the amount of vinegar and fresh dill to suit your taste
Hungarian Summer Squash with Sour Cream and Dill

Hungarian-Style Summer Squash with Dill

4.54 from 13 votes
  |  Leave a Review
This recipe for Hungarian Summer Squash with Dill combines shredded zucchini with a flavorful sauce of sour cream, vinegar, and fresh dill.
Yield: 4 servings
Prep Time: 10 mins
Cook Time : 10 mins
Total Time : 20 mins
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Ingredients 

  • 3 medium zucchini, about 1-1/2 lbs
  • 2 tablespoons butter
  • 1/2 cup onion, chopped
  • 1 tablespoon flour
  • 2 tablespoons milk
  • 2 tablespoons sour cream
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh dill, finely chopped
  • Salt and freshly ground black pepper

Instructions 

  • Coarsely grate the zucchini using the largest holes on a box grater.
  • Place in a colander, toss with a little salt and set aside to drain while you make the roux.
  • Melt the butter in a large frying pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes.
  • Sprinkle the flour over the onion and stir to combine with the butter. Continue cooking, stirring often, until the flour develops a pale golden color.
  • Whisk in the milk and cook until the mixture thickens to a creamy paste.
  • Add the zucchini, combine well and continue cooking for 5 to 7 minutes, stirring often.
  • Once the liquid given off by the zucchini has combined with the roux to form a light sauce, stir in the sour cream and vinegar.
  • Add the dill, combine well and season to taste with salt and pepper.
  • Transfer to a serving dish and garnish with a little extra dill if desired.

Recipe Notes

  • Use the largest holes on a box grater to grate your zucchini (or summer squash)
  • Once grated, add the zucchini to a colander, toss with a little salt, and set aside for a few minutes to draw out some of the moisture.
  • Watch your roux carefully and don’t let it get too brown – a pale golden color is perfect for this dish
  • Adjust the amount of vinegar and fresh dill to suit your taste. The quantities of vinegar and dill you use depend on your own personal taste. We think the amounts in the recipe are fairly conservative and always end up adding a little extra of both.

Nutrition Information

Nutrition Facts
Hungarian-Style Summer Squash with Dill
Amount per Serving
Calories
113
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
2
g
Cholesterol
 
20
mg
7
%
Sodium
 
132
mg
6
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Vegetables
 | 
Cuisine: Hungarian

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Comments

  1. sandra says

    September 5, 2022 at 9:43 pm

    5 stars
    Delicious and easy summer recipe. I made it dairy free using oat milk and fresh lemon juice instead of the sour cream.

    Reply
  2. Agi Dunec says

    July 27, 2022 at 5:21 pm

    Love it outstanding. I made it the first time without sour cream because I wanted it to be dairy free. Second time I made it with sour cream . Delicious.
    Thanks for sharing the recipe.

    Reply
    • Lynne Webb says

      July 31, 2022 at 7:04 am

      Glad you enjoyed Agi – thanks for letting us know!

      Reply
  3. Agi says

    July 15, 2022 at 3:50 pm

    I made it dairy free. It was really delicious.I am Hungarian. My late Mom use to make it.
    Thanks

    Reply
    • Lynne Webb says

      July 15, 2022 at 4:49 pm

      Hi Agi,
      So glad you enjoyed this recipe. My late mom (and grandmom) made it too. Years ago we used to use white patty pan squash, but I haven’t been able to find that for a number of years. Summer squash varieties are all pretty similar in flavor and texture and I think this recipe is just as good made with zucchini.

      Reply
  4. Peggy says

    July 27, 2020 at 5:54 pm

    5 stars
    This recipe was really similar to one my aunt made back in the 60’s. She was of Hungarian descent and she grew zucchini in her garden and always had too much. She said this was a great way to use it up.

    Reply
  5. Lois Powazek says

    April 25, 2020 at 2:28 pm

    I can’t wait to make this.  It sounds like my Hungarian grandmother’s wonderful squash recipe.  She used yellow squash…I will try it with zucchini and yellow squash.  Will let you know..l

    Reply
    • Lois Powazek says

      April 26, 2020 at 2:58 pm

      So… I made it (vegan) used plant butter, a.mond milk, and no sour cream…DELICIOUS!  Just like Grandma made!

      Reply
      • Lynne Webb says

        April 26, 2020 at 5:21 pm

        Hi Lois,
        I’m so glad you liked the recipe and that it was like you remembered. This is one of my favorite ways to make summer squash – good for you making it vegan. Thanks for taking the time to share and leave a comment!

  6. Elizabeth says

    June 26, 2009 at 2:39 pm

    My background is Hungarian – this is one of my favorites!
    I use a little more sour cream, dill and vinegar. YUMMY!

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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