Creamy Chargrilled Capsicum Zucchetti

  • cooking time
    15 m
  • serves
    4
4 (600g)
large zucchinis
2 (270g)
jar chargrilled capsicums, drained
2 tsp
olive oil
1 (150g)
onion, sliced
2 cloves
garlic
375 g
CARNATION Light & Creamy Evaporated Milk
1 tbsp
cornflour
100 g
Danish fetta, crumbled
2 (40g)
cups baby spinach
1 tbsp
toasted pine nuts

Method

  1. Cut the zucchini into long thin ribbons (a mandolin is ideal), then use a sharp knife to cut each ribbon into thin strips.

  2. Using a blender, add chargrilled capsicum and blend for 2 minutes or until smooth. Reserve.

  3. Heat oil in a large frying pan, cook onion and garlic for 5 minutes or until softened. Add capsicum puree and bring to boil. Meanwhile In a large jug, blend cornflour with 1 tablespoon of CARNATION Light & Creamy Evaporated Milk add remaining CARNATION Light & Creamy Evaporated Milk to pan; cook for 2 minutes or until thickened.

  4. Add zucchini to pan and cook for 5 minutes or until zucchini is tender. Fold through fetta, baby spinach and pine nuts. Serve immediately.