An easy method with options for baby-led weaning zucchini and also puree!
– Zucchini: I prefer to start with fresh zucchini since you have more ability to change the shape to suit baby-led weaning. – Olive oil
Cut the ends off of the zucchini and discard. Slice the zucchini into sticks about the size of your finger.
Add the olive oil to a medium skillet over medium heat. When warm, add the zucchini. Toss to coat with the oil.
Cover and cook for 10-12 minutes, turning once or twice, or until the zucchini is very soft when poked with a fork.
Remove from the pan and let the zucchini cool slightly. Serve one piece at a time to your child if doing baby-led weaning.
To make a puree: Transfer to a blender. Blend smooth, adding the optional herb or spinach. (That additional makes this a brighter green color.)
Store the puree in airtight containers in the fridge for up to 5 days. Or freeze in an ice cube tray overnight, transfer to a freezer bag, and freeze for up to 6 months.
Use as a sauce for pasta with a sprinkle of Parmesan cheese on top. Mix with Bean Puree, Avocado Puree, or Spinach Puree as desired.