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Al's Hungarian Summer Squash Recipe with Sour Cream, Paprika, and Dill (Low-Carb, Vegetarian)
KALYN'S KITCHEN16Ingredients
50Minutes
200Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 zucchini (about 8-10 inches long)
- 1 yellow summer squash (about 8-10 inches long)
- zucchini
- summer squash
- 3/4 tsp. salt (fine-grind salt is best)
- 2 Tbsp. red wine vinegar
- 1 Tbsp. fresh dill (finely chopped)
- 2 Tbsp. finely chopped onion
- 2 Tbsp. butter (or use a slightly smaller amount of olive oil if you prefer, but the butter adds a lot of flavor here.)
- 2 tsp. paprika (plus more for garnish)
- paprika (Al and I both prefer Szeged)
- 1/3 cup sour cream (Al uses full-fat Daisy Sour Cream, but you can use light sour cream if desired.)
- 1 Tbsp. flour (I used King Arthur Flour White Whole Wheat Flour)
- 2 Tbsp. pickle juice (dill, as needed)
- dried dill weed (for garnish, optional)
- sour cream (additional, for garnish, optional)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol35mg12% |
Sodium590mg25% |
Potassium520mg15% |
Protein3g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber3g12% |
Sugars15g |
Vitamin A60% |
Vitamin C50% |
Calcium8% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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