Walnut and Gorgonzola Zucchini

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Photo: Randy Mayor; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 4 zucchini slices, 3 tablespoons walnut mixture, and 2 teaspoons cheese)
Hannah Klinger
June 2014
RECIPE BY Cooking Light

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

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

Grill zucchini 2 minutes on each side.

Step 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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