Creamy Chargrilled Capsicum Zucchetti

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

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.