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Creamy Summer Squash

Creamy Summer Squash

2 T. butter
½ c. grated onion
1 T. minced garlic
1 lb. yellow squash, trimmed and shredded
1 lb. zucchini, trimmed and shredded
1 t. kosher salt
1 T. flour
¼ c. sour cream
1 T. minced fresh dill
1 T. fresh lemon juice
1 T. lemon zest
Salt, black pepper to taste

  1. Melt butter in skillet over medium heat.
  2. Add onion and cook until soft.
  3. Stir in garlic and cook 1 minute.
  4. Stir in squash and salt and cook until it releases excess liquid, tossing occasionally, about 8-10 minutes.
  5. Stir in flour and cook for 1 minute. Remove from heat.
  6. Stir in sour cream, dill, lemon juice and zest.
  7. Season to taste and garnish with paprika.
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