Green veggie slice with pesto
- 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 courgetteszucchini, 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
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)
Total fat 23.8g
–Saturated fat 5.3g
Dietary fibre 5.4g
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