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-Style Summer Squash with Dill
This recipe for Hungarian Summer Squash with Dill combines shredded zucchini with a flavorful sauce of sour cream, vinegar, and fresh dill.
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.
sandra says
Delicious and easy summer recipe. I made it dairy free using oat milk and fresh lemon juice instead of the sour cream.
Agi Dunec says
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.
Lynne Webb says
Glad you enjoyed Agi – thanks for letting us know!
Agi says
I made it dairy free. It was really delicious.I am Hungarian. My late Mom use to make it.
Thanks
Lynne Webb says
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.
Peggy says
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.
Lois Powazek says
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
Lois Powazek says
So… I made it (vegan) used plant butter, a.mond milk, and no sour cream…DELICIOUS! Just like Grandma made!
Lynne Webb says
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!
Elizabeth says
My background is Hungarian – this is one of my favorites!
I use a little more sour cream, dill and vinegar. YUMMY!