Al’s Hungarian Summer Squash

This recipe for Al’s Summer Squash with Sour Cream, Paprika, and Dill is a must-try if you have garden zucchini or summer squash.

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

View the full recipe at Kalyn’s Kitchen →