Tuesday, July 30, 2013

Summer Squash Goulash the Healthy Way---I Think

First of all, I have to give the disclaimer that this is not an attractive dish. I tried to dress it up as much as I could to make it pleasing to the eye, but it's a goulash. It looks like a goulash. So...there ya go.

That being said, I grew up with my mom making zucchini goulash, and I've watched it evolve through the years. Awhile back, I got the idea to make it with ground turkey instead of ground beef to make it healthier. Although, I'm not entirely sure if the googobs of cheese don't entirely destroy that notion. 

Let's tell ourselves it's healthy.

Now, this recipe is definitely one that is seasoned more to individual taste. My husband likes it heavier on the red pepper, black pepper, and pepper jack cheese for a little extra kick. If you have a milder palate, use less. This recipe is less about the measurement and more about your taste buds, so just have fun with it. 


1lb ground turkey
one medium-sized zucchini
one medium-sized yellow squash
1 cup sliced mushrooms
one small white onion
about two generous teaspoons of minced garlic
1/4 cup sliced roasted red pepper
3/4 can whole kernel corn
1 can of sliced black olives
about 4 slices of pepper jack cheese torn into shreds
shredded fiesta blend cheese

(Use the spices below to your individual taste)
sea salt
black pepper
crushed red pepper
Trader Joe's 12 Seasoning Salute

Put the turkey in a large non-stick skillet. Dice the onion and add it to the turkey along with the garlic, roasted red pepper, and the spices. I like to use the Trader Joe's roasted peppers in oil, but if you would prefer to roast your own peppers, get on with your bad self. Mix thoroughly and cook on medium-high heat, stirring occasionally. 

Meanwhile, slice the yellow squash and zucchini into quarters and add to the skillet. Next slice up your mushrooms, stems removed. I usually use crimini or baby bella. Add those to the skillet as well. 

Next add the corn and the olives, stir until thoroughly blended. Cook until the squash starts to look almost done. Now is a good time to taste your mixture and adjust the spices as you see fit. 

Tear the pepper jack cheese and add to skillet, then stir the cheese in until melted. If there seems to be excess liquid the the skillet, drain it or just let it cook off. Taste again and adjust amount of cheese and salt as needed. 

Top with desired amount of fiesta blend cheese and you're done! An easy summer meal, and filling too!

1 comment: