At a glance
You're creating a hearty, veggie-packed goulash that comes together in just 40 minutes—perfect for when zucchini season hits hard. The key is sautéing aromatics first, then layering in diced zucchini, spices, and tomatoes before letting everything simmer gently until tender but not mushy, which is the trickiest part to nail.
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Sauté the onion until golden
Heat a pot and pour in 2 tablespoons of olive oil. Add the roughly chopped onion and sauté until golden, almost light brown. Toward the end, stir in the chopped garlic.
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Add the zucchini
Next, add the diced zucchini. No need to peel it. Scoop out the seedy core of the zucchini first. Don't use that part in the goulash — instead, clean it, dry it, and save the seeds to plant more zucchini next year.
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Stir in the goulash spice mix
Give everything in the pot a good stir and season with salt, pepper and a whole goulash spice blend. Pick whichever one suits you best — spicier or milder.
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