My dad was telling me that the neighbor invited him over for dinner one night and served him a mixture of spaghetti sauce and chunks of zucchini. He couldn’t remember what they called it, but he was pretty obsessed with the dish.
I immediately knew I was going to have to try that out and I’m so glad I did!
I basically made an easy goulash recipe, but swapped in chunks of fresh zucchini for the macaroni.
You guys. This is so good!
How to make goulash low carb:
Goulash is definitely a pasta dish, so it seems a bit weird to low carb it, but y’all. This is a winner thanks to the chunks of zucchini!
You’ll want to start with a pound of ground beef, an onion, and some garlic. Brown all those up together and then drain off the fat.
Next, we’re going to use a jar of marinara. I prefer Rao’s brand because it both has the best flavor I’ve found in a jar and it’s the lowest in carbs I can find for a tomato sauce. It’s a little spendy, so if you have another brand you prefer feel free to use that.
Dump the marinara in with the beef mixture along with some beef broth, soy sauce, Italian seasoning, seasoned salt, and a bay leaf.
Add in your chopped zucchini, give it a stir, and let it cook until the zucchini is as tender as you’d like. I cooked mine for about 20 minutes – just enough time for the zucchini to soak up a bit of the marinara flavors and get soft.
You’re done, friends.
Old fashioned goulash without all the carbs!
Feel free to stir in some cheese, if that’s how you ate this growing up. We were never big on the cheese in this one, but you do you.
More low carb favorites:
Cabbage Rolls: Minus all the carbs AND minus all the work! This is an easy one!
Brussels Sprouts with Bacon: Just about the only way I ever want to eat Brussels sprouts. 😉
Garlic Butter Shrimp: You can’t go wrong with garlic butter.
Crock Pot Roast: I make mine with radishes and green beans!
Low Carb Goulash
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 ounces Rao’s Marinara
- 1 cup beef broth
- 3 medium zucchini, chopped
- 1 tablespoon soy sauce
- 1 tablespoon Italian seasoning
- 1 bay leaf
- 1 teaspoon seasoned salt
Instructions
- Add the ground beef, onion, and garlic to a dutch oven and brown over medium heat, breaking the meat up as it cooks. When beef is cooked through, drain the fat and return the meat to the pan.
- Add the remaining ingredients to the pot and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring occasionally, or until the zucchini is as soft as you'd like.
- Remove the bay leaf before serving.
- Add additional salt if desired and top with cheese, if desired.
Notes
Feel free to use any brand of low sugar marinara that you prefer. Rao's is my preferred brand.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 239 Total Fat: 16g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 50mg Sodium: 718mg Carbohydrates: 7g Fiber: 2g Sugar: 3g Protein: 18g
20 comments
I’m thinking spaghetti squash instead of zuchinni, which is out of season. (You can cook whole in the microwave, but pierce with a knife to avoid explosions.) Finish with a healthy pour of olive oil, some fresh basil leaves.
I am wondering if Zucchini spirals would work, or cauliflower rice?
They’ll work, but you may need to adjust the cook time. 🙂
is it 6 or 8 servings? how much is a serving?
Sorry about that! Nutrition is based on 8 servings. I just portioned it out between 8 bowls and didn’t measure it by volume.
Im excited to make it tonight! Thank you
Not a fan of zucchini. What else could I use?
I’ve only made this with zucchini.
I’m going to have to try this. It sounds like it would be awesome with so many low carb veggies like cabbage and some pepper. I might just load it up! Thanks for the recipe!
This was great! I put mine over spaghetti squash to bulk it up a little and put it over spaghetti noodles for my family and it was a hit! I opted for leaner ground beef too to make it an all around healthy meal.
I made this recipe exactly as written, and let me say it’s absolutely amazing. You did an incredible job putting this together from scratch, and I’ll make this over and over again. Love, love, love it…thank you so much.
When I see the word goulash though, I think of the Hungarian version…heavy on paprika. Maybe this is a more American version, but it reminded me of something more Italian?
Regardless, this is one of the best tasting keto recipes I’ve had recently…you knocked this out of the park.
Hi John! Glad you enjoyed the recipe! This is definitely an American version and paprika has carbs in it, so I kept it to a minimum. You could definitely add more if you’re not watching carbs too closely though! 🙂
So glad it was a hit either way!
I think adding some edemami to replace the noodles would be good. They have kind of a chewy consistency almost like Elbow macaroni noodles.
Can you freeze this? I was thinking about making double of the recipe but was questioning if freezing it with the zucchini would be OK
I haven’t tried freezing this, so I’m not really sure.
Very tasty and fast meal to make. I can see it wouldn’t matter what types of veggies you add to hulk it up as I’m sure it would taste just as good. My family had it over rice and loved it but low carb dieters would probably love over mashed cauliflower. Thanks for the recipe!
What is Rao’s Marinara please
It’s a brand of marinara sauce you can find at most grocery stores. It’s a bit pricy, but it has the best flavor and it’s the lowest in carbs I’ve seen as well.
Not an authentic Goulash which is made with cubes of beef, not ground beef, paprika ( worth the extra carbs!) and served with egg noodles, not pasta – however a nice substitute. Definitely great with spaghetti squash or spiralized zucchini.
So good and so easy! There are so many ways to switch up or add to but I did not change a thing. I was also thinking of what to have with it and realized I didn’t need to. Great as is. Thank you!