Walnut and Gorgonzola Zucchini

Crunchy, pleasantly-pungent Walnut and Gorgonzola Zucchini pairs exquisitely with beef.

Yield: Serves 4 (serving size: 4 zucchini slices, 3 tablespoons walnut mixture, and 2 teaspoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 109
  • Fat: 9g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 200mg
  • Calcium: 0.0mg


  • 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


  1. Grill zucchini 2 minutes on each side.
  2. 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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