Here’s a classic Hungarian recipe for Tök Főzelék (Creamed Zucchini)—a comforting, creamy vegetable stew that’s simple and delicious.
Tök Főzelék / Creamed Zucchini 🥒
Ingredients (Serves 4)
- 2 medium zucchini (about 1 lb / 450 g), grated or finely chopped
- 1 small onion, finely chopped
- 2 tbsp vegetable oil or butter
- 1 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 tsp sugar (optional, balances acidity)
- 1 tbsp flour (for thickening)
- 1 cup (240 ml) water or vegetable broth
- 1/2 cup (120 ml) sour cream (or Greek yogurt)
- 1 tsp paprika (optional, for flavor)
Instructions
1. Sauté the Onion
- Heat oil or butter in a medium pot over medium heat.
- Add chopped onion and sauté until soft and translucent.
2. Cook the Zucchini
- Add grated zucchini to the pot.
- Season with salt, pepper, and sugar.
- Cook for 5–7 minutes, stirring occasionally, until the zucchini softens and releases moisture.
3. Thicken the Creamed Zucchini
- In a small bowl, mix flour with a little water to form a smooth slurry.
- Stir the slurry into the zucchini mixture.
- Pour in water or vegetable broth and bring to a gentle simmer.
- Cook for 5 more minutes, stirring occasionally, until thickened.
4. Add Sour Cream
- Reduce heat to low.
- Stir in sour cream and paprika (if using).
- Heat gently—do not boil, to prevent the sour cream from curdling.
Serving Suggestions
- Serve hot as a side dish or light main.
- Traditionally served with fried egg, smoked sausage, or meatballs.
- Can be paired with fresh bread for a simple, comforting meal.
💡 Tips
- Use fresh young zucchini; they’re sweeter and have fewer seeds.
- For extra flavor, add a clove of garlic while sautéing the onion.
- Adjust the thickness by adding more or less water/broth.
If you want, I can make a quick, 20-minute “weeknight version” of Tök Főzelék that uses pantry shortcuts but still tastes traditional.
Do you want me to do that?
