ZUCCHINI-WALNUT GRATIN

 6 servings

          Zucchini with walnuts, mushrooms and blue cheese – what a splendid accompaniment for meat or poultry!

5 tablespoons unsalted butter

1 cup toasted and skinned walnuts, coarsely chopped

2 shallots, minced

3 tablespoons minced fresh parsley

6 white mushrooms, chopped

4 medium zucchini, cut in matchstick strips

1/2 teaspoon salt

6 tablespoons crumbled blue cheese

          Heat 2 tablespoons butter in a small skillet over medium heat. Add the walnuts, shallots and parsley and sauté a few minutes. Stir in the mushrooms, toss to combine and cook 1 to 2 minutes. Heat the remaining butter in a large skillet over medium-high heat. Sprinkle the zucchini lightly with salt and add. Sauté quickly until tender-crisp, 1 to 2 minutes. Mound the zucchini on a warm flameproof serving platter and put the walnut mixture on top.

          Sprinkle with cheese. Preheat the broiler to the highest setting. Place the platter 6 inches from the broiling element and broil just long enough to warm the topping, about 30 seconds.