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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
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Your Hungarian stuff cabbage helped me perfect my family recipe. Now, I am going to
make the other Hungarian recipe you shared. It brings me back to my grandma’s kitchen.
Thank you!
The is excellent, the common squash used for this is called
“Marrow squash” which is only available in the summer for me as I live in Canada. One of my all time favourites as I am Hungarian as well.
Hi Judy,
I’ve heard zucchini referred to as “courgette”, but was not aware of “marrow squash.” From my reading, it looks like marrow squash is a little different in appearance from zucchini but similar in texture and mild flavor. Thank you for sharing the info. I learned something.
Turned out great! Took some to my Hungarian mother and she loved it. Thanks for the recipe. I’ll make it again!
Hi KP,
Happy to hear you enjoyed the summer squash and even happier to hear it got your mother’s stamp of approval! Thanks for letting us know.
Can you freeze it?
Hi JoAnne,
Yes, you can freeze it. The zucchini may give off some water when it defrosts, but you can strain it off, then stir in a little extra sour cream when you reheat it.
Delicious and easy summer recipe. I made it dairy free using oat milk and fresh lemon juice instead of the sour cream.
Instead of sour cream I beat up 2 eggs and add it to the hot squash by tempering it and mixing well
Hi Judith,
That’s a nice way to thicken the squash and a good alternative for folks that are avoiding dairy. Thank you for sharing it here.
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.
Glad you enjoyed Agi – thanks for letting us know!
I made it dairy free. It was really delicious.I am Hungarian. My late Mom use to make it.
Thanks
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.
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.
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
So… I made it (vegan) used plant butter, a.mond milk, and no sour cream…DELICIOUS! Just like Grandma made!
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!
My background is Hungarian – this is one of my favorites!
I use a little more sour cream, dill and vinegar. YUMMY!