Hungarian Zucchini (Tokzolek)

Difficulty Level: Easy Servings: 8
Prep Time: 4 hours Cook Time: 10 mins
Recipe Type Side Dish Diet Compatibility Vegetarian

Submitted by Melissa Green

Ingredients

2 1/2lbs zucchini
1 heaping tbsp salt
1/2 cup white vinegar
2-3 tbsp fresh dill (or substitute as you like)
1 tbsp vegetable oil
1/2 cup sour cream
1 heaping tbsp flour

Directions

Wash and peel zucchini. Cut ends off and grate with a large-holed grater (or similar attachment in a food processor). Place grated zucchini in a bowl, adding the salt, vinegar and dill (or other herbs). Mix well, cover and refrigerate for at least 4 hours.

When you are ready to cook, rinse the zucchini with water and squeeze to drain. Bring oil to a shimmer in a large cooking pot. Add the zucchini and the flour, and toss to coat. Saute until the zucchini appears limp and creamy. Remove from the heat, and mix in the sour cream just before serving.

Notes

This is an excellent way to make use of over-large zucchinis.

If you aren't a fan of dill, other fresh herbs from the garden can be substituted per your whim.