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 NESTLÉ CARNATION Light & Creamy Evaporated Milk add remaining NESTLÉ 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.
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