Al's Hungarian Summer Squash with Sour Cream, Paprika, and Dill

Ingredients

• 2 zucchini, about 8-10 inches long
• 1 yellow summer squash, about 8-10 inches long
• 3/4 tsp. salt
• 2 T red wine vinegar
• 1 T finely chopped fresh dill
• 2 T finely chopped onion
• 2 T butter
• 2 tsp. paprika, plus more for garnish
• 1/3 cup sour cream
• 1 T flour
• 1-2 tablespoons dill pickle juice, as needed
• Dried dill weed, for garnish
• Additional sour cream, for garnish

Directions

1. Peel the summer squash in alternating strips so a little skin remains for color. Slice each squash lengthwise, then scrape out the seeds with a sharp spoon. Grate the squash coarsely, either in a food processor or on the large holes of a box grater.
2. Transfer the grated squash to a heavy pot with a snug lid. Scatter the salt over the top, pour in the vinegar, stir briefly, and leave it to stand for 15 minutes so some moisture can release.
3. While the squash rests, finely chop the dill and onion.
4. After 15 minutes, nudge the squash toward the edges of the pot and check the amount of liquid pooled underneath. If there is more than a small amount, pour some off; if the bottom looks dry, add a little water or dill pickle juice.
5. Set the pot over medium heat, then add the butter or olive oil, chopped onion, and chopped dill. Dust in the Paprika, stir to mix everything together, cover the pot, and let the squash steam for 10-12 minutes, until tender but not mushy.
6. Once the squash is cooked, whisk together the flour and sour cream, then whisk in 1-2 tablespoons of liquid from the pot, or use dill pickle juice if there is not enough liquid in the pan.
7. For a more pronounced dill flavor, take the pan liquid out of the equation and thin the sour cream mixture with pickle juice instead.
8. Stir the sour cream and flour mixture into the cooked zucchini. Cook for 2-3 minutes longer, just until the flour no longer tastes raw and the sauce has lightly thickened.
9. Taste, then adjust with additional salt, paprika, or dill pickle juice if needed.
10. Serve hot, finished with paprika, dill weed, and a spoonful of sour cream.