Al’s Hungarian Summer Squash with Sour Cream, Paprika, and Dill
Hungarian Summer Squash with Sour Cream, Paprika, and Dill is another great recipe from Al! And Al’s tasty summer squash is low-carb, low-glycemic, and vegetarian. Use Zucchini Recipes to find more recipes like this one.
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 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 I’m planning to try it without the flour and see whether it’s too runny. If someone else tries that before I report back here, please let us know in a comment what you think about the option of leaving out the flour.)
I could happily gobble up a big bowl of this and call it dinner, or it could be a side dish if you don’t want a meatless meal. (To see more meatless recipe ideas, visit Vegetarian Recipes in the recipe index or visit my Meatless Monday Pinterest board.)
This recipe has classic Hungarian flavors like dill, sour cream, and Paprika (Al highly recommends Szeged Paprika, and that’s the kind I also prefer.) Al uses full fat sour cream, but you can use light sour cream if you prefer. Al peels the squash completely, but I left some strips of peel on to add color to the dish. Your choice. Use a sharp spoon to scrape out the seeds. Then use a food processor or a large box grater to grate the squash. (I used my Cuisinart Food Processor but Al prefers the large side of a Box Grater.) 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.
While the squash sits, finely chop the onions and dill. (Great knife skills here by Al.) 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.) Turn on the heat to medium and quickly add the butter (or olive oil), chopped onion, and chopped dill. Add the Szeged Paprika, and stir gently until the ingredients are well-combined.
Then cover with a tight lid and let the mixture cook 10-12 minutes, or until the zucchini is tender but not soft. Add the flour to the sour cream and whisk together with 1-2 tablespoon pan liquid or dill pickle juice. 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. 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 with Sour Cream, Paprika, and Dill
Hungarian Summer Squash with Sour Cream, Paprika, and Dill is another great recipe from Al!
- 2 zucchini, about 8-10 inches long
- 1 yellow summer squash, about 8-10 inches long (You can use all zucchini or all summer squash if you prefer.)
- 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 (or use a slightly smaller amount of olive oil if you prefer, but the butter adds a lot of flavor here.)
- 2 tsp. paprika, plus more for garnish (Al and I both prefer Szeged Paprika)
- 1/3 cup sour cream (Al uses full-fat Daisy Sour Cream, but you can use light sour cream if desired.)
- 1 T flour (I used King Arthur Flour White Whole Wheat Flour)
- 1-2 tablespoons dill pickle juice, as needed
- dried dill weed, for garnish
- additional sour cream, for garnish
- Peel strips off the summer squash, leaving some strips of peel for color.
- Cut squash in half lengthwise and use a sharp spoon to scrape out the seeds.
- Then coarsely grate the zucchini, using a food processor or the large side of a box grater.
- Put the squash into a heavy pan with a tight fitting lid. (I used an enamel-coated cast iron dutch oven.)
- 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.
- While it sits, finely chop the dill and onion.
- After 15 minutes push the squash to the sides of the pan to see that you have just a little liquid in the bottom. (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.)
- Turn on the heat under the pan to medium, add the butter (or olive oil). chopped onion, and chopped dill.
- 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.
- 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).
- If you want a strong dill flavor, you can remove the liquid from the pan and use pickle juice in the sour cream.
- 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.
- Taste and add more salt, paprika, or dill pickle juice as desired.
- Serve hot, garnished with paprika, dill weed, and a dollop of sour cream.
This recipe could easily be doubled.
Al’s recipe is adapted from The Art of Hungarian Cooking.All images and text ©
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 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.
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