Italian-style Goulash

I was all set to make a simple “American” type goulash with ground beef, tomatoes, pasta and cheddar cheese until I opened up my crisper drawer and spied zucchini! And only a mere minute after my Dad asked me if I was making Italian goulash?! How’s that for fate? In the wink of an eye this dish came together.

Thinly sliced zucchini coins are gently sauteed with onion, garlic and Italian seasonings then tossed with cooked ground beef and diced tomatoes only to simmer slowly before being tossed again with pasta and Parmesan cheese. It’s a dish that can be easily modified to your own liking by using eggplant instead of zucchini, a different type of cheese/pasta, and turkey or sausage in place of beef.

I can’t begin to tell you how delicious and satisfying this is! The kind of meal that easily warms you from the inside out. At it’s heart is the most basic of ingredients with a preparation to match. You have every reason to make it!

1. In a large skillet brown ground beef over medium heat. Remove cooked beef, set aside, drain grease.

2. Saute onion and bell pepper in two tablespoons olive oil over medium low heat until tender. Add garlic and saute until fragrant. Add zucchini, season with salt and pepper, add herbs, saute until zucchini start to soften around the edges. Add hamburger back in and tomatoes. Simmer for 15-20 minutes.

3. Meanwhile cook pasta to al dente according to package directions in plenty of salted water.

4. In a large mixing bowl toss pasta, ground beef and cheese together. Serve immediately with crusty Italian bread and extra cheese for sprinkling over top.

Serves 4-5

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