Mary Kiss’s Creamed Dilly Zucchini
Ingredients
- 2 to 3 medium zucchini
- 1 tablespoon free-pouring (not sea) salt
- 1/2 cup fresh chopped dill
- 1 smallish onion, diced
- 1/2 stick butter
- 1 cup sour cream
- 1 teaspoon mild Hungarian paprika
- Juice of 1 lemon
- 1 tablespoon sugar
- 2 tablespoons flour
Procedures
-
1
Peel zucchini, then shred on the large holes of a box grater. Place in a colander set over a plate, salt, and let rest 20-30 minutes. Squeeze out liquid as thoroughly as possible.
-
2
Melt butter in a medium sauté pan, add onion, and cook until translucent. Add paprika, and remove from heat for a moment. (This is supposed to prevent bitterness. I have no idea whether it’s true; I just do what Mary tells me.)
-
3
Add zucchini, lemon, sugar, and dill to the pan. Cover and cook over medium low heat for five minutes.
-
4
Mix flour and sour cream. Add to zucchini. Cook, covered, over a low flame for 10 minutes. After it’s done, I like to stir in an additional pinch of paprika.
You might also like:
From the SheKnows Network
