Preheat the oven to 180°C (350°F). In a skillet, sauté the zucchini, bell peppers, and carrots in a little oil until slightly softened, about 5 minutes.

Add the spinach and cook until wilted. Remove from heat and set aside.

In a mixing bowl, whisk together the cream, grated cheese, beaten eggs, salt, pepper, and nutmeg until well combined.

In a large baking dish, combine the cooked Spätzle, sautéed vegetables, and the sauce. Mix well to ensure everything is coated.

Spread the mixture evenly in the dish and top with additional cheese if desired.

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Remove from the oven and let it cool for a few minutes before serving. Enjoy your quick Spätzleauflauf!