Creamy Chargrilled Capsicum Zucchetti
-
cooking time15 m
-
serves4
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
ENERGY
(kl)
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
(g)
SUGARS
(g)
(g)
SODIUM
(mg)
(mg)
DIETARY FIBRE
(g)
(g)
CALCIUM
(mg)
(mg)
Average Quantity
per Serving:
per Serving:
470
g
1429
16.2
17.2
6.7
27.3
22.6
456
6.1
273.2
Average Quantity
per:
per:
100
g
304
3.4
3.7
1.4
5.8
4.8
97
1.3
58.1
Method
-
Cut the zucchini into long thin ribbons (a mandolin is ideal), then use a sharp knife to cut each ribbon into thin strips.
-
Using a blender, add chargrilled capsicum and blend for 2 minutes or until smooth. Reserve.
-
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.
-
Add zucchini to pan and cook for 5 minutes or until zucchini is tender. Fold through fetta, baby spinach and pine nuts. Serve immediately.