Source: Toasted Pine Nut | Serves: 4 | Time: 45 min
Changes: doubled the amount of spinach; replaced whole milk with coconut milk; replaced chicken broth with veggie broth
1 tbsp olive oil
2 #zucchini, spiralized into thick noodles
1 red bell pepper, chopped
1/2 onion, chopped
2 garlic cloves, minced
10 oz. frozen chopped #spinach, defrosted and water squeezed out
1/3 cup coconut milk
1 cup veggie broth
2 tbsp all purpose flour
1 cup Gruyere cheese
1/4 cup Parmesan cheese
1/8 tsp salt
Preheat oven to 350.
In a large pot or saucepan, over medium-high heat, sauté the garlic in olive oil for one minute until fragrant.
Add the peppers and onions. Continue to cook until softened and golden-brown.
Add the chopped spinach. Make sure you squeeze as much of the liquid out of the spinach as possible before adding to the pot. Cook for another minute or two, then remove from heat.
Next, add the zoodles to the pot and gently mix everything together. Once combined, place everything in your baking dish.
In a small saucepan over medium-high heat, combine the broth and milk and bring to a low boil. Whisk in the flour. Add half of the Gruyere and all of the parm. Whisk until smooth.
Pour the cheese sauce over the veggies. Top with remaining Gruyere cheese.
Bake for 20-25 minutes. Then, broil for an additional 3 minutes, or until top is golden brown. Let sit for about 5 minutes before serving.