Hungarian Summer Squash With 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

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4.60 from 15 votes

Hungarian-Style Summer Squash with Dill

By Lynne Webb

This recipe for Hungarian Summer Squash with Dill combines shredded zucchini with a flavorful sauce of sour cream, vinegar, and fresh dill.

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 4 servings

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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

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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

Calories: 113, Total Fat: 8g, Cholesterol: 20mg, Sodium: 132mg, Carbohydrates: 9g, Fiber: 2g, Sugar: 4g, Protein: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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