Dilled Summer Squash Casserole - Untested

https://www.mygourmetconnection.com/hungarian-style-summer-squash-dill/

3 medium zucchini, about 1-1/2 lbs
2 Tbsps butter
1/2 cup onion, chopped
1 Tbsp flour
2 Tbsps milk
2 Tbsps sour cream
2 Tbsps white wine vinegar
1 Tbsp fresh dill, finely chopped
Salt and freshly ground black pepper

1. Coarsely grate the zucchini using the largest holes on a box grater.
2. Place in a colander, toss with a little salt and set aside to drain while you make the roux.
3. Melt the butter in a large frying pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes.
4. Sprinkle the flour over the onion and stir to combine with the butter. Continue cooking, stirring often, until the flour develops a pale golden color.
5. Whisk in the milk and cook until the mixture thickens to a creamy paste.
6. Add the zucchini, combine well and continue cooking for 5 to 7 minutes, stirring often.
7. Once the liquid given off by the zucchini has combined with the roux to form a light sauce, stir in the sour cream and vinegar.
8. Add the dill, combine well and season to taste with salt and pepper.
9. Transfer to a serving dish and garnish with a little extra dill if desired.