Zucchini Carrot Saute With Gorgonzola and Walnut Cream Sauce

Total Time
20mins
Prep 5 mins
Cook 15 mins

This is a dish I came up with when I wanted something sorta like pasta, but veggie instead. :) It's not, um, well, lowfat... but hey, balance in your diet is the key, right? Other nuts can be substituted for walnuts - pecans or pistachios are also tasty! This dish by itself is a rich, lower carb plate, but it's also very good over pasta.

Ingredients Nutrition

Directions

  1. In a saute pan over medium heat, saute the carrots in oil, stirring occasionally, for 3 minutes, then cover and let simmer for an additional 3 minutes.
  2. Increase the temperature to high and add the zucchini, crushed garlic, and sherry and saute, stirring, for about 4 to 5 minutes until vegetables are crisp-tender.
  3. Transfer cooked vegetables to an oven-safe serving dish and set in a warmed oven.
  4. Over medium heat, melt butter in a small skillet; stir in the walnuts and basil and cook for 3 minutes then set aside.
  5. Over medium high heat in a saute pan, heat the cream until steaming, then stir in the Gorgonzola cheese until it melts; add the nutmeg, salt, pepper, and the walnut basil mixture.
  6. Retrieve cooked vegetables on serving plate from warming oven and pour the walnut gorgonzola sauce over.
  7. Sprinkle with grated Parmesan cheese and serve immediately.
Most Helpful

TEN stars! This is SOOOOO good! My husband and I couldn't stop eating! We were left with lots of (DELICIOUS) sauce, but I thought I could do one of either next time: add some cornstarch or add a couple of beaten eggs and bake it. Thanks for sharing such a wonderful recipe--and quite simple too!

MrsK August 07, 2012

Was I glad that I chose to make this for dinner tonight! Wow, I felt like a gourmet cook! Who would ever think that carrots and zucchini could be so delicious! DH loved and he's not even a zucchini fan. Will definitely be making this one again.

PugGrannie March 16, 2007

Luxurious treat that's soooo good. I made 1/2 a recipe and have enough sauce leftover for a salad tomorrow night. My only hint is to skip the salt until you've tasted the sauce. Gorgonzola is very salty. Delicious, Julesong.

sugarpea February 14, 2005