Zucchini Carrot Saute with Gorgonzola and Walnut Cream Sauce
Elevate your vegetable dishes with this luscious Zucchini Carrot Sauté with Gorgonzola and Walnut Cream Sauce—an elegant and flavorful recipe perfect for dinner parties or cozy weeknight meals. Tender ribbons of zucchini and carrots are lightly sautéed in olive oil and butter to retain a slight crispness, then coated in a luxurious sauce made with creamy Gorgonzola and finely chopped walnuts. The combination of the tangy blue cheese, rich heavy cream, and nutty walnut undertones creates a gourmet experience that feels indulgently satisfying. Finished with a sprinkle of fresh parsley, this impressive yet simple dish is ready in just 35 minutes and pairs beautifully with crusty bread or roasted chicken. Whether you're a fan of bold flavors or simply seeking new ways to enjoy vegetables, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Carrots
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 small, minced Shallot
- 2 cloves, minced Garlic
- 1 cup Heavy cream
- 3 ounces, crumbled Gorgonzola cheese
- 0.25 cup, finely chopped Walnuts
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Wash and trim both the zucchini and carrots. Use a vegetable peeler to slice them into thin ribbons or strips. Set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the minced shallot to the skillet and sauté for 2-3 minutes, until it softens and becomes translucent.
Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Increase the heat slightly and add the zucchini and carrot ribbons. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp. Remove from the skillet and keep warm.
In the same skillet, reduce the heat to low and pour in the heavy cream. Stir gently to combine.
Add the crumbled Gorgonzola cheese and allow it to melt, stirring frequently. This should take about 3-4 minutes.
Stir in the chopped walnuts, salt, and black pepper. Cook the sauce for an additional 2 minutes to thicken slightly.
Return the sautéed zucchini and carrots to the skillet and toss gently to coat the vegetables in the creamy sauce.
Cook for another 1-2 minutes to warm everything through.
Transfer the dish to a serving platter or individual plates. Garnish with freshly chopped parsley.
Serve immediately and enjoy this creamy, nutty, and tangy vegetable sauté.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 6245 mg | 272% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 37.9 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1599 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
