Absolutely! Here’s a classic Hungarian-Style Summer Squash with Dill — light, flavorful, and perfect as a side dish 🥒🌿
🥒 Hungarian-Style Summer Squash with Dill (Tökfőzelék-Style)
Ingredients (Serves 4)
2 lbs (900 g) summer squash or zucchini, sliced into ¼-inch thick rounds
1 medium onion, finely chopped
2 tbsp butter or oil
2 cloves garlic, minced
1 tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp sweet Hungarian paprika
2 cups water or vegetable broth
1–2 tbsp flour (for thickening)
2–3 tbsp fresh dill, chopped
Optional: ½ cup sour cream for creamier version
Instructions
Sauté onions
In a large skillet or pot, melt butter over medium heat.
Add onions and cook until soft and translucent, 3–4 minutes.
Add garlic and cook 30 seconds.
Add squash and seasonings
Stir in sliced squash, salt, pepper, and paprika.
Cook 2–3 minutes, stirring occasionally.
Simmer
Pour in water or broth. Cover and simmer 10–15 minutes until squash is tender.
Thicken (optional)
Mix flour with a little water to make a slurry.
Stir into the squash mixture and cook 2–3 minutes until slightly thickened.
Finish with dill
Remove from heat and stir in chopped fresh dill.
Optional: stir in sour cream for a creamy version.
Serve
Serve hot as a side dish or light main with mashed potatoes, rice, or crusty bread.
Tips for Perfect Hungarian-Style Squash
✔ Use tender, fresh summer squash — avoid very large or seedy ones ✔ Sweet Hungarian paprika adds authentic flavor ✔ Dill should be added at the end for maximum freshness
Variations
🌶️ Add a pinch of hot paprika for subtle heat
🥄 Add sautéed mushrooms or bell peppers for extra flavor
🧄 Garlic lovers: add 1 extra clove minced
If you want, I can also give you a fast, weeknight-friendly version that’s ready in 15 minutes but still tastes authentically Hungarian 😋
