Looking for a delicious way to use up an abundance of zucchini and summer squash? This easy homemade goulash is packed with vegetables, protein, and flavor, making it one of our favorite weeknight meals. It's also a wonderful pantry recipe that can be adapted to whatever vegetables you have on hand.
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| Zucchini Squash Goulash |
A Family Favorite That Never Gets Old
Every family seems to have that one dependable recipe everyone requests, and around our house, this homemade goulash is near the top of the list.
Not only is it quick to prepare, but it's also one of my favorite ways to use up an abundance of fresh zucchini and yellow squash from the garden. If you're fortunate enough to have a productive vegetable garden—or a generous neighbor with more squash than they know what to do with—this recipe is a delicious way to enjoy the harvest.
One thing I love most about goulash is that there really isn't a right or wrong way to make it. Every pot turns out a little different depending on what's growing in the garden, what's in the refrigerator, or what's already stocked in the pantry.
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| gathering ingredients for the goulash |
Why This Recipe Works So Well
This isn't just comfort food—it's comfort food with plenty of nutrition.
I like using chickpea pasta instead of traditional pasta because it adds extra protein and fiber while reducing the amount of wheat. For those who are sensitive to gluten, chickpea pasta can be a nice alternative (although it isn't suitable for everyone with celiac disease unless it's certified gluten-free).
The vegetables add color, vitamins, and texture, making this a hearty one-pot meal that's surprisingly filling.
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| Chickpea Pasta |
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| Banza Chickpea Ingredients (click to enlarge) |
Ingredients
- 1 pound ground beef
- 1 package chickpea pasta
- Your favorite spaghetti or pasta sauce
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 onion, chopped
- Garlic, minced
- Salt
- Black pepper
- Italian seasoning
- Parmesan cheese
Optional additions:
- Dehydrated bell peppers
- Dehydrated onions
- Fresh bell peppers
- Mushrooms
- Corn
- Green beans
- Spinach
- Fresh herbs
- Nutritional yeast for an extra cheesy flavor
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| Augason Farm's Dehydrated vegetables I use for a lot of recipes |
DEHYDRATED BELL PEPPERS - Augason Farms Review
Pantry Shortcut
One ingredient I almost always reach for is my supply of Augason Farms dehydrated peppers and onions.
They're perfect for nights when I don't have fresh vegetables on hand. I simply add a handful directly into the simmering sauce, where they quickly rehydrate while adding color and flavor.
Keeping dehydrated vegetables in the pantry is one of the easiest ways I've found to make home cooking faster while reducing food waste.
Cook pasta, drain, and set aside  |
| cook ground beef while boiling pasta |
Directions
Cook the chickpea pasta until it's almost tender but not completely done. Drain and set aside.
While the pasta cooks, brown the ground beef with the chopped onion and garlic. Season with salt, pepper, and Italian seasoning.
Once the beef has browned, drain any excess grease if necessary.
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| Add the onions and garlic to ground beef |
Add your favorite pasta sauce.
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| Today, I had this salsa sauce on hand |
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| Clean ingredients |
If you'd rather make your own sauce, simply combine:
HOMEMADE TOMATO SAUCE
- Tomato paste
- Water
- Italian seasoning
- Garlic powder
- Onion powder
- Salt
- Pepper
- A pinch of oregano and basil
Allow the sauce to simmer for several minutes.
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| Chopped Zucchini and Squash |
Next, stir in the chopped zucchini and yellow squash along with any dehydrated peppers or onions you're using.
Continue simmering until the vegetables become tender but still have a little texture.
Finally, stir the cooked chickpea pasta into the sauce and mix until everything is well coated.
Serve with freshly grated Parmesan cheese.
For even more flavor, I often sprinkle a little nutritional yeast over the top. It gives the goulash a delicious cheesy richness while adding several important B vitamins. (Be sure to check out my Nutritional Yeast article to learn why it's become one of my favorite pantry staples.)
Nutritional Yeast: The Healthy Pantry Staple I Wish I'd Discovered Years Ago
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| Chopped onions and garlic |
Make It Your Own
One reason this recipe has remained a family favorite is because it's so adaptable.
Some nights it's loaded with garden vegetables.
Other nights it's simply a way to use leftovers before they spoil.
Try adding:
- Leftover green beans
- Sweet corn
- Mushrooms
- Spinach
- Diced tomatoes
- Bell peppers
- Carrots
- Even a handful of chopped kale
Every batch becomes a little different.
Perfect for Garden Harvest Season
If you've ever grown zucchini, then you already know how quickly one or two plants can produce more squash than a family can eat.
This recipe is one of my favorite ways to enjoy those extra vegetables without feeling like we're eating the same thing every night.
It also works beautifully with butternut squash, which stores for several months in a cool, dry place. During the fall and winter, butternut squash makes an excellent substitute when fresh summer squash is no longer available.
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| Recycling jars for storage - extra pasta shells from this recipe |
A Great Preparedness Meal
One thing I appreciate about this recipe is how well it fits into a well-stocked pantry.
Many of the ingredients have long shelf lives, including:
- Chickpea pasta
- Pasta sauce
- Tomato paste
- Dehydrated peppers
- Dehydrated onions
- Italian seasonings
- Nutritional yeast
Even if your refrigerator isn't overflowing with fresh vegetables, you can still prepare a nutritious meal by using pantry staples and whatever produce you have available.
That's exactly the kind of cooking I enjoy—simple, flexible, and practical.
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| garlic toast from English Muffins. We use whatever bread is on hand. |
Our Favorite Way to Serve It
This goulash is wonderful all by itself, but we usually enjoy it with:
- Garlic bread
- Fresh garden salad
- Homemade bread
- Grated Parmesan cheese
- A sprinkle of nutritional yeast
Leftovers taste even better the next day.
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| Zucchini Squash Goulash Meal with salad and garlic toast |
Final Thoughts
Some recipes become family favorites because they're fancy.
Others become favorites because they're dependable.
This homemade goulash falls into the second category.
It's quick enough for busy weeknights, nutritious enough to feel good about serving, and flexible enough to use whatever vegetables happen to be waiting in the refrigerator or pantry. Every pot is a little different, and that's part of the fun. For me, good home cooking has never been about following a recipe exactly—it's about making the most of what you have, feeding the people you love, and enjoying every bite.
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