Green veggie slice with pesto

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 367 cal

Kilojoules 1543 kJ

Protein 16.9 g

Total fat 23.8 g

Saturated fat 5.3 g

Carbohydrates 19.0 g

Sugar 3.7 g

Dietary fibre 5.4 g

Sodium 267 mg

Calcium 240 mg

Iron 2.7 mg

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.