This side-dish recipe is an adaptation of one that the Hungarian side of our family has prepared for decades. They never used anything but white patty pan squash, a variety that flourished in their Pennsylvania backyard gardens. I don’t run across it too often where I shop, and in my opinion, zucchini works equally well and produces a more attractive finished dish. You can also use yellow squash or a combination of the two.Print
Hungarian-Style Summer Squash With Dill
Sour cream, vinegar and dill lend plenty of flavor to zucchini in this Hungarian-style side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- 3 medium zucchini, about 1-1/2 lbs
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 medium onion, chopped (about 1/2 cup)
- 1 tablespoon flour
- 2 tablespoons half-and-half
- 2 tablespoons white wine vinegar
- 2 tablespoons sour cream
- 1 tablespoon fresh dill, finely chopped
- Salt and freshly ground black pepper to taste
- Coarsely grate the zucchini using the largest holes on a box grater. Place in a colander, sprinkle with salt, toss and set aside to drain.
- Melt the butter in a large pan over medium-high heat. Add the onion and sauté for about 2 minutes until soft and translucent. Add the flour and toss to coat thoroughly. Continue cooking until the flour begins to turn golden brown.
- Stir in the half-and-half and cook until the mixture begins to thicken and form a paste. Add the zucchini and continue cooking, stirring constantly for about 5 to 7 minutes, or until the zucchini has given off any excess liquid and is thoroughly combined with the onion-cream mixture. Stir in the vinegar and sour cream, taste, and add the salt and pepper to taste. Stir in the dill and transfer to a serving dish.
The quantities of vinegar and dill you use depend on your own personal taste. We think the amounts in the recipe are somewhat conservative and always end up adding a little extra of both.
Special Note: Recipes such as this vary from family to family and region to region, and they continue to evolve as they are passed down through the generations, often depending on changes in personal tastes, access to ingredients and sometimes even dietary restrictions. We welcome constructive feedback about recipe variations and family traditions, but insulting, purely contradictory comments will not be published.