Here is a traditional recipe for Hungarian-Style Summer Squash with Dill (Tökfőzelék or “főzelék with squash”) — light, creamy, fragrant with dill, and perfect as a side dish or simple meal.

Hungarian-Style Summer Squash with Dill

Ingredients

2 lbs summer squash (yellow squash or zucchini), peeled and grated
1 tablespoon salt (for salting the squash)
2 tablespoons butter or oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons flour
1 1/2 cups milk or half-and-half
2 tablespoons white vinegar or lemon juice
2–3 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
Salt and pepper to taste

Optional:

1 teaspoon paprika
1/2 cup sour cream (for creamier version)

Instructions

1. Prepare the Squash

Peel squash (Hungarians usually peel it for this dish).
Grate on a large-holed grater.
Place in a bowl and sprinkle with 1 tablespoon salt.
Let sit 20–30 minutes to draw out moisture.
Squeeze out excess liquid by hand or using a clean kitchen towel.

2. Sauté the Onion

In a pot, melt butter or heat oil.
Add chopped onion and cook until soft and translucent.
Add garlic and cook 1 minute.

3. Add Squash

Add the grated, squeezed squash to the pot.
Cook 5–7 minutes until softened.

4. Make a Light Roux

Sprinkle flour over the squash and stir well.
Cook 1 minute to remove raw flour taste.

5. Add Milk

Slowly pour in milk or half-and-half while stirring to avoid lumps.
Bring to a gentle simmer until it thickens to a stew-like consistency.

6. Add Dill and Vinegar

Stir in dill.
Add vinegar or lemon juice — this is traditional and gives the dish its signature tang.
Season with salt and pepper to taste.

7. Optional Creamy Version

Stir in sour cream at the end.
Do not boil after adding sour cream.

8. Serve

Serve warm as a side dish to chicken, pork, or meatloaf.
It can also be eaten as a vegetarian main with crusty bread.

Tips

If the squash releases a lot of liquid while cooking, simmer uncovered to reduce.
Adjust vinegar to taste — some prefer a mild tang, others stronger.
Fresh dill gives the best flavor, but dried works fine.

If you’d like, I can also give you the authentic Hungarian version with eggs, or the traditional paprika variation.