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Cooking
Divine Zucchini Goulash
· 4 servings
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.
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.
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.
Mix in the tomatoes
Finally, tip a can of tomatoes into the pot. Or tomato passata, whichever you prefer. If you've got a glut of fresh tomatoes from the garden, feel free to use fresh tomatoes cut into chunks instead.
Simmer gently
Simmer over medium heat for about 20 minutes. The zucchini shouldn't turn completely mushy. Cooking time may vary depending on how firm your zucchini is and how big you've cut the pieces.
Serving
Best served with bulgur or rice, or alternatively with some bread.