Filling & Healthy Goulash with Zoodles

This Healthy Goulash is a healthier and lower-carb version of one of my favorite recipes!

A Complete Meal Without The Extra Calories

For those of you who have been with me a while, you may have caught wind of the fact that there is this one goulash recipe that is the beginning and the end for me. I dearly, wholeheartedly, love it. Almost to the point of writing sonnets and putting a ring on it.

Well, we try to keep it more on the lower-carb side these days. (Note, I said lower) With that in mind, I tweaked my recipe to enable me to eat copious amounts of goulash without fear of reprisal from those mean old carbs. I also pumped it up with more wonderful veggies, adding in okra* and zucchini noodles in place of the pasta. Thus, this is a healthier version, made convenient with a mixture of canned and fresh veggies, that can also be made entirely with seasonal veggies, too!

I hope you get to make it soon! I actually like this version better than the original.

Ingredients You’ll Need

Lean ground beef
Large onion, diced
Minced garlic
Tomato sauce
Diced tomatoes, drained
Paprika
Salt
Black pepper
Whole kernel corn, drained
Frozen green giant zucchini noodles or fresh zoodles
Frozen sliced okra
Shredded cheddar cheese toppings

Helpful Tips Before You Start

Brown the beef well. Use medium-high heat and a large Dutch oven or large skillet. Browning adds flavor and keeps the meat from tasting steamed. Drain off excess grease before moving on.
Cut veggies into small pieces. Keeping everything roughly the same size helps it cook evenly and makes each bite balanced.
Simmer uncovered. Letting the goulash simmer uncovered thickens the tomato sauce naturally without needing tomato paste or beef broth.
Taste before serving. Once everything’s simmered, give it a taste and adjust salt, pepper, or paprika as needed.

How to Make Healthy Goulash

Step 1: Brown the Beef

In a large Dutch oven over medium-high heat, brown the ground beef until no longer pink. Use a wooden spoon to break it into small pieces. Drain excess grease.

Step 2: Add Onion and Garlic

Reduce the heat to medium. Add the diced onion and garlic cloves to the beef and cook until the onion is soft and translucent.

Step 3: Build the Goulash

Stir in the tomato sauce, drained diced tomatoes, zucchini noodles, frozen okra, corn, paprika, salt, and black pepper. Mix well.

Step 4: Simmer

Reduce the heat and let the goulash simmer uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens.

Step 5: Serve

Spoon into bowls and top with shredded cheddar cheese while hot.

What to Serve With Healthy Goulash

This dish is filling enough to stand on its own, but it also pairs well with a simple vegetable salad, low-carb cauliflower bites, or a tangy slaw. It’s a great dinner option for busy weeknights, meal prep, or even Weight Watchers–style eating when you want something comforting but balanced.

Storage & Leftovers

Store leftover healthy goulash in an airtight container in the refrigerator for up to 4 days. It reheats beautifully and might even taste better the next day once the flavors have settled. You can reheat it gently on the stove or in the microwave.

Frequently Asked Questions

Can I use something other than okra?

If you’re an okra hater (I respect that, because that means more for me), you are free to substitute a veggie of your choice in its place. This is a very versatile recipe, so switch around the veggies to suit your preferences or to make use of what you have on hand.

Can I add pasta if I want?

Absolutely. If you’re not focused on low carb, stir in cooked elbow macaroni or egg noodles before serving.

Can I make this in a slow cooker?

Yes. Brown the beef first, then add everything to the slow cooker and cook on low for 4–5 hours.