The best thing about zucchini is its versatility. Summer squash is in the same boat. They both taste so salty and delicious, they make great additions to any meal and excellent substitutes for noodles. My only complaint? Because there always has to be one…. TOO MUCH WATER! I absolutely hate that even if I sweat my zucchini before using it, it still becomes watery. For this reason, I find that the squash holds up better when cut into larger chunks. If cut into thin slices or half-moons, it doesn’t reheat well. It literally turns into a falling apart mushy mess. Gross. And we all know the key to a successful meal prep is foods that reheat well.
This week, I made a Summer Squash Goulash. Such a nice ring to it, huh? The best part about it is that it can be eaten alone or turned into some other delicious dishes. For example, my dinner tonight is Southwest Taco Salad! Aka, summer squash goulash topped with homemade pico (which is on my menu every week because… pico!), avocado slices, and crushed corn tortilla chips).
My goal with the Goulash was to give a really nice light, “summery” taste to it. The cilantro and lime that season the goulash mix perfectly with the avocado and pico to make an absolutely delicious taco salad. If you’re feeling really crazy, add shredded lettuce or spinach! The alternative? Throw some organic ketchup on top and eat it like chili. That’s what the hubby did for lunch yesterday!
Oh, and I guess I should specify that just like nearly all of my other recipes – this is a gluten free dish. Don’t mistake this for traditional goulash. The zucchini and squash add the substance in place of macaroni noodles (is that what you put in real goulash?). So I guess that pretty much, this is not goulash at all because there’s no noodles, and it isn’t a tomato sauce based dish and doesn’t have the traditional spices in it…. But, what else could I possibly rhyme with squash? So there you have it. I’m sticking with goulash.
Summer Squash Goulash
What You Need
2LB grassfed organic ground beef
3 small yellow summer squash, diced into thick half-moons
3 small zucchini squash, diced into thick half-moons
1 green pepper, diced
1 medium red onion, diced
1-14oz can diced tomatoes (don’t drain)
6 tsp lime juice
3 tbs fresh chopped cilantro
3 cloves garlic, minced
2 tsp cayenne pepper
2 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1 tsp pepper
2 tsp crushed red pepper
1 tsp chili powder
1 cup water
What To Do
In a large saucepan or pot, brown your ground beef in a splash of oil (of choice, I use olive) and the garlic. When meat is about 80% cooked, add all the dry seasonings.
When 100% cooked through, add all vegetables including canned tomatoes. Add 1 cup water. Cook for about 7 minutes until onions, peppers and squash is starts starting to soften. Then turn heat down to low and add cilantro and lime juice. Simmer for about 10 minutes. Taste test to make sure your cilantro and lime ratios are to your liking. Then remove from heat and enjoy!