Favorite Zucchini Baby Food

zucchini-baby-food-puree-and-blw-zucchini-on-plate

Learn the easiest way to make flavorful Zucchini Baby Food—with options for baby-led weaning zucchini and also zucchini puree—with one simple method. Plus: Find storage and serving tips.

Course Baby Food

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 158kcal

Equipment

Ingredients

1 medium zucchini
1 tablespoon olive oil
2 tablespoons basil leaves (or parsley or spinach, optional)

US Customary - Metric

Instructions

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,
Let 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.)

Notes

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, remove as much air as you can and freeze for up to 6 months. Thaw 1-2 cubes overnight in the fridge in a container or at room temperature for about an hour.
If making a puree, you can slice the zucchini into rounds if that's easier.
Add a few basil, spinach, or parsley leaves to enhance the green color.
Mix with Bean Puree, Avocado Puree, Pea Puree, or Spinach Puree as desired.
Use as a sauce for pasta with a sprinkle of Parmesan cheese on top. I like 8 ounces cooked pasta, 1/4-1/3 cup of the puree, 1 tablespoon each fresh lemon juice and zest, and about 1/4 cup Parmesan cheese.

Nutrition