Heat a large skillet or Dutch oven over medium heat. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until it browns evenly. Drain excess grease if needed.

Add the chopped onion and minced garlic directly to the skillet. Cook for 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent.

Stir in the diced tomatoes, tomato sauce, and beef broth. Mix well so all the flavors begin to combine.

Add the diced zucchini, paprika, Italian seasoning, salt, and pepper. Stir thoroughly to distribute the spices evenly throughout the mixture.

Reduce the heat to low and let the goulash simmer uncovered for 15–20 minutes. The sauce will thicken, and the flavors will deepen the longer it simmers.

If using cheese, sprinkle the shredded cheddar over the top and let it melt into the hot mixture before serving.

Taste and adjust salt or pepper if needed, then ladle into bowls and serve warm.