- 0:25 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
Ingredients
- 1 red capsicum, diced
- 2 zucchini, grated
- 2 carrots, peeled, grated
- 400g can cannellini beans, rinsed, drained
- 250g low-fat ricotta cheese
- 1 tablespoon self-raising flour
- 2 teaspoons smoked paprika
- 3 eggs, lightly beaten
Asparagus salad
- 1 bunch asparagus, trimmed, thinly sliced
- 150g green beans, trimmed
- 1 red onion, halved, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 1/2 cup flaked almonds, toasted
Method
- Step 1Preheat oven to 180°C. Grease a 3cm deep, 16.5cm x 26cm (base) slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
- Step 2Combine capsicum, zucchini, carrots and cannellini beans in a bowl. Whisk ricotta, flour and paprika in a separate bowl until smooth. Add eggs to ricotta mixture and mix well. Add ricotta mixture to vegetables and stir until well combined. Pour mixture into pan. Smooth surface. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 5 minutes. Cut into 8 pieces.
- Step 3Make asparagus salad: Meanwhile, bring a saucepan of water to the boil over high heat. Add asparagus and green beans. Cook for 2 minutes or until bright green and tender. Drain and refresh under cold water. Pat dry with paper towels. Place asparagus, green beans, onion, garlic, oil and almonds in a bowl. Toss to combine.
- Step 4Divide asparagus salad between plates. Top with vegetable slice and serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1430 kj
Energy
19g
Fat Total
5g
Saturated Fat
9g
Fibre
23g
Protein
194mg
Cholesterol
237.13mg
Sodium
7g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Measurements for the diced capsicum, grated zucchini and grated carrot are all 1 cup each.
- Author: Veronica Cuskelly
- Image credit: Steve Brown
- Publication: Super Food Ideas
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