Walnut and Gorgonzola Zucchini

Walnut and Gorgonzola Zucchini Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
Crunchy, pleasantly-pungent Walnut and Gorgonzola Zucchini pairs exquisitely with beef.


Serves 4 (serving size: 4 zucchini slices, 3 tablespoons walnut mixture, and 2 teaspoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 109
Fat 9 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 200 mg
Calcium 0.0 mg


2 medium zucchini, sliced
2 (1/2-inch-thick) slices red onion
1/4 cup chopped toasted walnuts
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons crumbled Gorgonzola cheese


Grill zucchini 2 minutes on each side.

Grill onion 5 minutes on each side or until tender. Remove from grill; coarsely chop. Combine onion, walnuts, olive oil, vinegar, salt, and pepper in a bowl. Spoon walnut mixture evenly over zucchini; sprinkle with Gorgonzola cheese.

Hannah Klinger,

Cooking Light

June 2014
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