Green veggie slice with pesto

Author: Liz Macri - Recipe Writer & Editor

Photographer: John Paul Urizar

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There's lots of flavour in this lower-carb vegetarian broccolini, cheese and pesto slice.

Serves: 6

Time to make: 1 hr 10 mins , plus 15 minutes standing

Hands-on time: 15 mins

Ingredients

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1 bunch broccolini, trimmed
1 bunch asparagus, trimmed
¹⁄³ cup chopped fresh flat-leaf parsley leaves
2 tablespoons pesto
¹⁄³ cup olive oil
2 garlic cloves, crushed
3 courgettezucchiniXszucchini, summer squashX, coarsely grated
1 cup wholemeal spelt flour
1 teaspoon baking powder
²⁄³ cup reduced-fat grated cheddar cheese
6 eggs
½ cup milk

Instructions

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1 Preheat oven to 200°C. Line a 20cm square cake pan with baking paper, extending paper 5cm over sides.

2 Cook broccolini and asparagus in a medium saucepan of boiling water for 1–2 minutes. Drain. Refresh under cold water. Drain.

3 Add parsley, pesto and oil in a food processor to form a purée. Add this mixture to a bowl with the garlic, courgettes9, flour, baking powder and cheese, and stir to combine. Whisk eggs and milk and add to mixture. Mix well.

4 Pour mixture into prepared pan. Press the broccolini and asparagus into mixture. Bake for 45–50 minutes, or until a knife inserted comes out clean. Stand for 15 minutes. Invert, top-side up, to slice. Serve warm.

Nutrition Info (per serve)

Calories 367cal

Kilojoules 1543kJ

Protein 16.9g

Total fat 23.8g

–Saturated fat 5.3g

Carbohydrates 19.0g

–Sugars 3.7g

Dietary fibre 5.4g

Sodium 267mg

Calcium 240mg

Iron 2.7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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