Crunchy, pleasantly-pungent Walnut and Gorgonzola Zucchini pairs exquisitely with beef.
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
How to Make It
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.
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Walnuts were on recall when I did this, so I grabbed pecans instead and they worked out great (I've never met a pecan I didn't like). Also, this recipe is very forgiving in that measuring precisely isn't really necessary as the flavors just meld so well. I tripled the recipe (even though there were only four of us) and everyone raved about it.... there was only a tiny bit left! I served it with strip steak and it was delicious.