Kalyn's Kitchen

Al’s Hungarian Summer Squash

Al’s Hungarian Summer Squash has sour cream, paprika, and dill, and this is another great recipe from my friend Al who’s an amazing cook! 

PIN Al’s Hungarian Summer Squash to try it later!

Al's Hungarian Summer Squash finished squash in serving bowl

A few years ago I shared  Al’s Famous Hngarian Cucumber Salad, and that amazing recipe from my friend Al has been a huge hit with everyone who tries it.  When I made that salad with Al, we talked about cooking together again, but I’m sorry to report that it’s taken us nearly two years to tackle another Hungarian dish together.

Then I saw Al and his girlfriend Judy at a party recently and we made a plan for them to come over and make this Hungarian Summer Squash with Sour Cream, Paprika, and Dill. This Hungarian dish uses a combination of  zucchini and yellow squash with all those Hungarian flavors I like so much, and it turned out to be just as good as the cucumber salad.  We had a great time making it a few days ago, and if you have summer squash in the garden, you must try this recipe!

This recipe does have one tablespoon of flour to thicken the mixture, which makes it not gluten-free and also not Phase One for the South Beach Diet. Truthfully, I wondered how much that flour was needed, and if you like the sound of this it would be worth trying it without the flour if that’s a deal breaker for you.  If someone else tries that, please let us know in a comment what you think about the option of leaving out the flour.

Al's Hungarian Summer Squash process shots collage

How to Make Al’s Hungarian Summer Squash:

(Scroll down for complete recipe with nutritional information.)

  1. This recipe has classic Hungarian flavors like dill, sour cream, and Paprika (Al highly recommends Szeged Paprika (affiliate link), and that’s the kind I also prefer.)   
  2. Al peels the squash completely, but I left some strips of peel on to add color to the dish. Your choice. 
  3. Use a sharp spoon to scrape out the seeds.
  4. Then use a food processor or a large box grater to grate the squash.  (I used my Cuisinart Food Processor (affiliate link) but Al prefers the large side of a Box Grater. (affiliate link) 
  5. Put the squash into a heavy pan with a tight-fitting lid, add the salt and red wine vinegar, and let it sit for 15 minutes to draw out some of the liquid.
  6. While the squash sits, finely chop the onions and dill. (Great knife skills here by Al.)
  7. The original recipe says to drain the liquid, but if there’s not a large amount, leave the liquid to help steam the squash. (This will depend on how watery your zucchini is.)
  8. Turn on the heat to medium and quickly add the butter, chopped onion, and chopped dill.
  9. Add the Szeged Paprika, and stir gently until the ingredients are well-combined.
  10. Then cover with a tight lid and let the mixture cook 10-12 minutes, or until the zucchini is tender but not soft.
  11. Add the flour to the sour cream and whisk together with 1-2 tablespoon pan liquid or dill pickle juice.
  12. Stir the flour into the zucchini and cook 2-3 minutes more, just long enough for the flour to get cooked and the mixture to slightly thicken. Taste the finished squash and season to taste with more salt, paprika, or dill pickle juice. 
  13. Serve hot with a sprinkle of paprika and dill weed and a generous dollop of sour cream if desired.

More Meatless Dishes with Hungarian Flavors:

Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika ~ Kalyn’s Kitchen
Traditional Hungarian Mushroom Paprikash ~ Starving Kitchen
Al’s Famous Hungarian Cucumber Salad ~ Kalyn’s Kitchen

Al's Hungarian Summer Squash finished squash in serving bowl

Al's Hungarian Summer Squash

Yield 4 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Hungarian Summer Squash has sour cream, paprika, and dill, and this is another great recipe from my friend Al!


  • 2 medium zucchini
  • 1 medium yellow summer squash (see notes)
  • 3/4 tsp. salt (fine-grind salt is best)
  • 2 T red wine vinegar
  • 1 T finely chopped fresh dill
  • 2 T finely chopped onion
  • 2 T butter
  • 2 tsp. paprika, plus more for garnish (see notes)
  • 1/3 cup sour cream (see notes)
  • 1 T flour
  • 2 tablespoons dill pickle juice, as needed
  • dried dill weed, for garnish
  • additional sour cream, for garnish


  1. Peel strips off the summer squash, leaving some strips of peel for color.
  2. Cut squash in half lengthwise and use a sharp spoon to scrape out the seeds.
  3. Then coarsely grate the zucchini, using a food processor or the large side of a box grater.
  4. Put the squash into a heavy pan with a tight fitting lid.  (I used an enamel-coated cast iron dutch oven.)
  5. Sprinkle over the salt and add the vinegar, stir a couple of times, and let the zucchini sit 15 minutes to draw out some of the liquid.
  6. While it sits, finely chop the dill and onion.
  7. After 15 minutes push the squash to the sides of the pan to see that you have just a little liquid in the bottom.
  8. Drain some off if there’s a lot of liquid or add a little water or dill pickle juice if you don’t see much liquid.
  9. Turn on the heat under the pan to medium, add the butter, chopped onion, and chopped dill.
  10. Sprinkle on the Paprika and stir a few times to combine, then cover the pan and steam the squash 10-12 minutes, or until it’s tender but not completely soft.
  11. When the squash is done, combine the flour and sour cream and whisk in 1-2 tablespoons of liquid from the pan (or dill pickle juice if there is not enough liquid).
  12. If you want a strong dill flavor, you can remove the liquid from the pan and use pickle juice in the sour cream.
  13. Stir the flour mixture into the cooked zucchini and cook 2-3 minutes more, or just until the flour is cooked and the mixture is slightly thickened.
  14. Taste and add more salt, paprika, or dill pickle juice as desired.
  15. Serve hot, garnished with paprika, dill weed, and a dollop of sour cream.


This recipe could easily be doubled. You can use all zucchini or all summer squash if you prefer. Al and I both prefer Szeged Paprika (affiliate link). Al uses full-fat Daisy Sour Cream, but you can use light sour cream if desired.

Al’s recipe is adapted from The Art of Hungarian Cooking.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 150Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 714mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re following the South Beach Diet I’m sure you noticed both the use of butter and the flour in this Hungarian Summer Squash with Sour Cream, Paprika, and Dill. But there’s a lot of low-glycemic squash to balance out those ingredients, and truthfully I would probably still eat this for phase one with the small amounts of butter and flour the recipe calls for. But if you’re more a “letter-of-the-law” person (or if you need this recipe to be gluten-free) I would definitely experiment with using olive oil or omitting the flour. The recipe is still fairly low in carbs, but probably not suitable for Keto.

Find More Recipes Like This One:
Use Zucchini Recipes or Side Dishes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Al's Hungarian Summer Squash

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    17 Comments on “Al’s Hungarian Summer Squash”

  1. I know I am a few years late to the comments here, but I found this as I was looking up what to call something my family has made for my whole life. This is close to it. We grate the peeled zucchini and onion into a collendar and salt it. Then we squeeze out the juice after it sits for about 30 minutes. It releases the salt and water. Then we cook in a pot with a lid on medium low till it starts getting a bit brown on the edges and bottom, add pepper and paprika (hot or sweet, depends on the day), and chopped fresh dill. This cooks a few minutes and a large spoon of sour cream is stirred in. We eat with rye bread or, if you are me, straight in a bowl.

  2. This sounds like just my cup of tea. I will try it this week, keeping peel and seeds, i think.

  3. Good to know it worked without removing the seeds! I will try to get Al back cooking with me again much sooner this time.

  4. Brilliant! I've been waiting for Al's recipes to make a return to this blog. I forgot to scoop out the seeds (was in a rush to get lunch on the table) but it all turned out fine.

  5. Lydia, I'm jealous.

    Casey, we used sweet paprika, but I think hot would also be good.

  6. Do you use sweet or hot paprika

  7. For the first time this year, I have abundant dill in my herb garden. I can't wait to try some in this dish; I love those Hungarian flavors.

  8. Barb, can't wait to hear what you think. I do think the half-moon shapes from the seeded squash will give a nice look to the dish.

  9. Thanks Kalyn…..I'm going to give it a try ( as soon as I buy some squash) and I'll let you know. I think if I deseed the squash it might eliminate some/most of the moisture they give off, and work. We shall see. ?

  10. Barb, truthfully I am not sure. The grating helps the squash release the moisture quickly, which helps keep it from getting too soggy when it's steamed. But worth a try I'd say! The sour cream, dill, and paprika flavor combination was really delicious with the squash.

  11. Kalyn…..would this recipe work if you kept the squash in slices, instead of grating?

  12. Joanne, it's a vegetable side dish not a soup, but very delish.

  13. I'm very intrigued by the fact that the squash is grated in this soup! Sounds quite tasty.

  14. MnC, you certainly could but I think I prefer a food processor for short shredded pieces like this.

  15. OH you can totally use a spiralizer to make this!