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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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There's lots of flavour in this lower-carb vegetarian broccolini, cheese and pesto slice.
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.
Calories 367 cal
Kilojoules 1543 kJ
Total fat 23.8 g
Saturated fat 5.3 g
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