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Zucchini Baby Food: Puree & Baby-Led Weaning

Name: Zucchini Baby Food: Puree & Baby-Led Weaning
Yield: 6
Ingredients: Zucchini Baby Puree:; 2 medium zucchini, roughly chopped; 2-3 sprigs cilantro (optional); Zucchini for Baby-Led Weaning:; 1 medium zucchini; Roasted Zucchini Cauliflower Puree:; 1 medium zucchini, roughly chopped; 2 cups caulilfower, roughly chopped; 1 tbsp olive oil; 1/8 tsp dried oregano (optional); Zucchini Broccoli & Pea Pasta:; 1 medium zucchini, roughly chopped; 2 cups broccoli florets; 1/2 cup peas; 2 tbsp olive oil; 2 tbsp parmesan (optional); 1 tbsp roasted unsalted sesame seeds (optional); 2 cups cooked pasta; Zucchini Pancakes:; 1 1/2 cup flour all-purpose, white whole wheat for a gluten-free blend; 3 tsp baking powder; 1/4 tsp salt; 1 tsp cinnamon; 1/4 tsp ground nutmeg; 2 tbsp melted butter; 2 tbsp maple syrup; 1 large egg; 1/2 tsp vanilla extract; 1 cup grated zucchini squeezed in towels until dry; 1 1/4 cup milk

This collection of zucchini baby food recipes provides a variety of delicious options for introducing this nutritious vegetable to your little one. Whether you prefer a simple puree or baby-led weaning approach, roasted zucchini cauliflower puree, or zucchini broccoli & pea pasta, there's something for every stage of your baby's journey.

Baby Food

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Recipe Options

Ingredients

Servings: 6

Scale:

Scale

0.25

0.5

2 medium zucchini, roughly chopped

2-3 sprigs cilantro (optional)

1 medium zucchini, roughly chopped

2 cups caulilfower, roughly chopped

1/8 tsp dried oregano (optional)

1 medium zucchini, roughly chopped

2 cups broccoli florets

2 tbsp parmesan (optional)

1 tbsp roasted unsalted sesame seeds (optional)

1 1/2 cup flour all-purpose, white whole wheat for a gluten-free blend

1/4 tsp ground nutmeg

2 tbsp melted butter

1/2 tsp vanilla extract

1 cup grated zucchini squeezed in towels until dry

In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the zucchini into a steamer basket, cover and cook for 8-10 minutes or until tender. Reserve steamer water. Let cool slightly.

Place the cooked zucchini into a blender or food processor and add a pinch of dried oregano, or any spice/herb you are using. Turn on the blender or food processor and puree for 1-2 minutes on medium. If the puree is too thick, add in 1/4 cup of liquid at a time, until you achieve desired consistency.

Serve and enjoy, or store some for later.

Steamed: In a medium saucepan, bring 2" of water to a boil over high heat. Add a steamer basket and add the large spears of zucchini into the basket in a single layer. Cover and cook for 3-5 minutes or until just tender when pricked with a fork. Remove from heat and let cool.

Roasted: Preheat oven to 425°F. Line a baking sheet with parchment paper, silicon mat or spray with cooking spray. Place the zucchini spears onto the baking sheet and cook for 15-20 minutes or until just tender. Let cool.

Slice or chop the carrots to be age-appropriate for your baby. Serve and enjoy.

Preheat the oven to 425°F. Line a baking sheet with parchment paper, silicon mat or spray with cooking spray. Place the zucchini and cauliflower onto the baking sheet and toss with the olive oil and oregano.

Place the baking sheet in the oven and roast for 25-30 minutes or until tender when pricked with a fork. Let cool.

Place the cooked zucchini and cauliflower into a blender or food processor and puree on high for 1-2 minutes, adding in liquid (fresh breastmilk, formula or water) if needed.

Serve and enjoy, or freeze some for later.

In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the zucchini and broccoli into a steamer basket, cover and cook for 8-10 minutes or until just tender. Add in the peas, and cook for an additional 2 minutes. Reserve steamer water. Let cool slightly.

Place the cooked zucchini, broccoli and peas into a blender or food processor and add in the olive, parmesan (if using), sesame seeds (if using) and pulse for a chunky puree or run for 1-2 minutes for a smooth puree. If the puree is too thick, add in 1/4 cup of the reserved liquid at a time, until you achieve desired consistency.

Toss with the pasta and add an optional pinch of parmesan cheese.

In a medium bowl, whisk the flour, baking powder, salt, cinnamon and ground nutmeg.

Add in the melted butter, maple syrup, egg, vanilla extract, grated zucchini and milk.

Stir until incorporated, do not overmix.

Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If the batter gets too thick, add in a tablespoon at a time of milk and stir until you have the right consistency.

Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.

Zucchini Baby Food: Puree & Baby-Led Weaning

Ingredients

Zucchini Baby Puree

Zucchini For Baby-led Weaning

Roasted Zucchini Cauliflower Puree

Zucchini Broccoli & Pea Pasta

Zucchini Pancakes

Steps

Nutrition Facts

Zucchini Baby Food: Puree & Baby-Led Weaning

Ingredients

Zucchini Baby Puree

Zucchini For Baby-led Weaning

Roasted Zucchini Cauliflower Puree

Zucchini Broccoli & Pea Pasta

Zucchini Pancakes

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts