Another Hungarian classic, but this one splits the team a lot more. Many people take issue with the texture of the shredded, cooked zucchini. I hate stuffed zucchini (not the stuffing, but the weird thing zucchini becomes when baked), so this recipe was a savior when the plentiful zucchini produce arrived in the summer. And this one is actually great with the slightly larger fruit, you just have to peel off any tough skin and remove the seeds.
Preparation
800g shredded zucchini
salt
small yellow onion
3 cloves garlic
3 tbsp flour
3 tbsp sour cream
3 tbsp full-fat yogurt
2-4 tbsp chopped fresh dill leaves
1 tbsp lemon juice (if desired)
Preparation
Dice the yellow onion and saute on a bit of oil. Add the crushed garlic and cook for 30 seconds to extract the flavors.
Add the shredded zucchini and dill, and sautee until the zucchini softens a bit. Mix the flour with the sour cream and yogurt. Add the mixture to the zucchini to thicken.
Bring to a simmer. Season with salt and lemon juice. Serve with fried vegetable or meat balls.
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