- 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
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.
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.)
Add zucchini, lemon, sugar, and dill to the pan. Cover and cook over medium low heat for five minutes.
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.