One of my favorites, this recipe goes way back to my days in the Lousiville Ski Club (ancient history) and comes from friend George Ronay whose ancestry is Hungarian. I have many of his recipes in my collection of tried and true, most with a definite Hungarian influence. He recently told me this comes from his sister and he is not certain of the origin. Whatever, I love it and make it at least once every summer when farmers are selling all sorts of interesting squash at the markets. This serves about four.
Wash and peel 3 lbs. of summer squash or zucchini. Remove stems and blossom ends and cut into strips not more than 1/4 inch thick. Arrange strips in layers in a bowl, sprinkling each layer with 1 tablespoon salt. Weight squash down with a plate and let stand a maximum of one hour. Squeeze all excess juice from squash and rinse well under running cold water. Squash should retain just enough salt to be agreeably salty.
In a large heavy saucepan melt 2 tablespoons butter, stir in 1 1/2 tablespoons flour and gradually add 2/3 cup water, stirring until smooth.
Add squash, 2 to 3 tablespoons wine vinegar, 1 tablespoon sugar, 2 to 3 sprigs fresh dill chopped, and 1/2 teaspoon rosemary.
Cover pan and simmer over very low heat for 20 minutes. Stir in 1/2 cup sour cream and adjust seasoning, adding more vinegar, sugar or salt to taste. Simmer over low heat 15 minutes longer. Enjoy.