- 6 shredded zucchinis
- 1 can of coconut milk
- 1/2 cup parmesan cheese
- 2 tbs corn starch
- Salt & pepper to taste
- 1 tsp ground nutmeg
- Sesame seeds to sprinkle the top
- In a pan put the zucchinis with a little of the coconut milk, add spices and cook in medium-high heat.
- When the milk starts to evaporate add the cheese and the rest of the milk, cook a bit more and add the cornstarch. Keep cooking until the mixture turns creamy. Pour on top of the dough (recipe will be posted shortly... Stay tuned) and sprinkle with sesame seeds.
- Cook for about 20 mins @ 350F