Here’s a classic Tök Főzelék – Hungarian Creamed Zucchini recipe 🥒🇭🇺 — creamy, comforting, and a perfect side dish!
Tök Főzelék (Creamed Zucchini)
Ingredients
- 500 g (about 2 medium) zucchini, peeled and diced
- 1 small onion, finely chopped
- 2 tbsp oil or butter
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp sugar (optional, balances zucchini flavor)
- 1 tbsp flour (for thickening)
- 1 cup water or vegetable broth
- ½ cup sour cream or heavy cream
- Optional: fresh dill for garnish
Instructions
- Sauté onion
- Heat oil or butter in a pot over medium heat.
- Add onion and cook until soft and translucent.
- Cook zucchini
- Add diced zucchini, salt, pepper, and sugar.
- Pour in water or broth and bring to a gentle boil.
- Simmer 10–15 minutes until zucchini is tender.
- Thicken the sauce
- Mix flour with a little cold water to make a smooth slurry.
- Slowly stir into the zucchini, cooking 2–3 minutes until creamy and slightly thickened.
- Add cream
- Stir in sour cream or heavy cream. Heat gently — do not boil.
- Serve
- Garnish with fresh dill if desired.
- Serve as a side dish or light main with bread, sausages, or meatballs.
Tips
- For extra richness, finish with a small knob of butter.
- You can add a pinch of paprika for a Hungarian twist.
- Leftovers taste even better the next day as the flavors meld.
If you want, I can also give you a lighter, dairy-free version or a zucchini cream with garlic and paprika — even more Hungarian-style!
Do you want me to share one of those versions?
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