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
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
470 g
1429
16.2
17.2
6.7
27.3
22.6
456
6.1
273.2
Average Quantity
per:
100 g
304
3.4
3.7
1.4
5.8
4.8
97
1.3
58.1

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.