Italian-style Goulash

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!

Italian Goulash

Italian-style Goulash

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 - 5 servings

Italian-style Goulash

A hearty and delicious Italian goulash that comes together quickly with ground beef, zucchini coins, Parmesan cheese and tomatoes.


1 pound ground beef or turkey
1 yellow onion, diced
1/2 green bell pepper, diced or sliced in short, thin strips
olive oil, for sauteing
4 cloves garlic, minced
1 large zucchini, thinly sliced into coins
sea or kosher salt and fresh black pepper
1 teaspoon Italian seasoning
1/2 teaspoon basil
14 ounce can diced tomatoes
8 ounces gemelli or elbow pasta
2/3 cup Romano or Parmesan cheese, grated, plus more for serving


  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.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.


  1. kitchen flavours says

    You make the most delicious looking pasta. I love the veggies and eggplants really sound great, zucchini are not easily available here. Thanks for sharing this lovely goulash recipe! Have a nice day!

  2. Brenda says

    My Mom used to make American-style goulash all the time when I was growing up. I bet we had it almost every week, it was one of my favourite dishes she made. I wish she had thought to put zucchini in hers, I bet it adds just the perfect flavour. Looks delicious Reeni!

  3. Melynda says

    Hi Reeni, I had spied this a couple of days ago and had wanted to return to see the full text, as the photo was enough to make me want to make it. This is the perfect size for the two of us, dinner and then a lunch, perfect! Thanks so much.

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