Sausage & Zucchini "Goulash"

Sausage & Zucchini Goulash Recipe

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Christy Finecy


This has been my go-to summer supper for several years. It has evolved into the present incarnation over lots of time and trials.

Everyone I've made it for loves it, including my two little cousins who are very picky eaters.

You can make it with any variety of pork sausage. I prefer mild, but it's pretty good with sage sausage, too. My Dad likes it spicy, so he uses hot sausage.


★★★★★ 2 votes

20 Min
50 Min


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2 1/2 c
water, boiling
1 Tbsp
margarine, butter or olive oil
1 1/4 c
brown rice, raw


1 pkg
ground pork sausage
1 medium
vidalia onion, chopped
2 medium
zucchini, diced
1 can(s)
diced tomatoes with liquid
1 can(s)
black beans with liquid
1 can(s)
sliced mushrooms, drained
2 Tbsp
taco seasoning mix
1 Tbsp
garlic powder
1/4 c
sour cream
shredded cheddar cheese

How to Make Sausage & Zucchini "Goulash"


  • 1Add butter (or olive oil) to boiling water. Add brown rice. Cover and lower heat to low. Set timer for 50 minutes.
  • 2While the rice is cooking, brown the ground sausage in a large skillet over medium heat, breaking it up as you go. When sausage is cooked, add onion and zucchini; saute using pork fat. When onions are translucent, drain off fat.
  • 3Add tomatoes, black beans, mushrooms, water and spices to the meat mixture. Stir to incorporate spices. Cover and lower heat to low. Simmer until timer for rice goes off, taking lid off for the last five minutes.
  • 4Serve "goulash" over rice and garnish with sour cream and shredded cheese.

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About Sausage & Zucchini "Goulash"

Course/Dish: Pork

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