Thursday, April 8, 2010

Zucchini Goulash

Growing up, my mom often made a dish that she called Goulash.  Basically, it was an end of the month meal or in the lean times (that's the genteel way of saying when we were pretty poor) we had it often.  What I grew up knowing as Goulash is really not a goulash at all, but basically a combination of whatever you have laying around at any given time.  There really isn't a recipe since you basically just dump a bunch of stuff in a pan and let it cook.  There is definitely NOTHING Hungarian about this recipe, it leans more towards Italian.  Since I made this on a Monday, which is also known as "no grocery shopping is done due to the Commissary being closed day," and I had no meat, we went vegetarian, but you could easily add meat if you choose.

Here are the basics (aka known what I had on hand in the pantry at dinnertime)
2 zucchini, sliced and quartered
3 cloves of garlic, chopped
1 medium onion chopped
2 cups of uncooked pasta (I used broken lasagna noodles, which made me happy.  I HATE using broken lasagna noodles in actual lasagna and there are always broken noodles in the box)
2 8 oz cans of tomato sauce
1 15 oz can of diced tomatoes
2 C water
1 C shredded mozzarella
salt, pepper, and any other spices to taste



If needed, break up lasagna noodles.  Add zucchini, onion and garlic to lightly greased skillet.  Yes, this in fact the same skillet that Gus the Gecko was hanging out on last week.  I broke my own iron skillet rule and scrubbed the sucker out with soap and water before using it to make this.  Next, add spices.  I probably used about a half teaspoon of each, you can always add more later. Saut√© until onions are becoming translucent and zucchini doesn't look raw (you can see the seeds a bit more), be sure to stir often to prevent sticking. Add pasta.


(Don't you love that picture?  Can you tell that the good camera is working again- Easter Miracle!! and that I'm playing around with angles and shots?) Next, add tomato sauce and diced tomatoes.  Stir.  Add water (as you can see, I just used a poor man's measuring cup- the tomato can). Stir.  Bring to simmer, then reduce heat and cover.  Simmer for about 12 minutes (may need a little more or less time depending on what type of pasta you use. Be sure to stir occasionally.  When pasta is al dente and most of the liquid has been absorbed, sprinkle with cheese, cover and and return to heat for about 3 more minutes until cheese is melted.


Remember that I am giving away an awesome pair of earrings!  Here's the scoop.  The contest ends at 11:00 p.m. on Friday (CST), so hurry up and enter!!

1 comments:

frosty said...

this looks great!! i'm coming over for leftovers next time!

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