Zucchini Puree
Zucchini puree is a simple green vegetable baby food, which can be served as a first food on its own or combined with other purees.
Servings: 4 ¼ cup serves
Calories: 25kcal
Ingredients
- 3 medium zucchini 350 grams
- ¼ cup water 60 mls water
Instructions
- Top and tail your zucchini, by this I mean remove the hard ends of the zucchini. Slice The zucchini.
- Place the zucchini and water in a pot and heat until the water comes to a boil. Cover the saucepan with a lid and turn off the heat. Leave the zucchini to steam for 5-6 minutes before lifting the lid. The cooked zucchini should now be tender.
- Drain the zucchini, reserving any liquid
- Blend your zucchini until a smooth texture is achieved, add liquid as needed to reach your desired consistency. You can use either a blender or food processor for this step.
Notes
- Yield: 1 cup zucchini puree
- If you do not have a blender or a food processor a handheld stick blender will work as well.
- For the most vibrant green colour, once you have drained your steamed, dump it into a bowl of iced water. (I didn't include this as a step as I don't do this every time, but it does make for an even better-coloured puree.)
- There is no need to peel your zucchini, zucchini skin is thin and will blend well into a zucchini baby puree
- An alternative way to cook your zucchini is to steam your vegetables in the microwave
- For babies do not add salt
- Freeze leftover zucchini puree in ice cube trays so that you can use it easily in future meals and recipes.
- If desired you can add breast milk or infant formula to the zucchini baby puree.
- Store your zucchini puree in a clean airtight jar or container in the refrigerator for up to 4 days, or freeze for up to four months.
Nutrition
Serving: 1serve | Calories: 25kcal | Carbohydrates: 5g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 13mg | Potassium: 384mg | Fiber: 1g | Sugar: 4g | Vitamin A: 294IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg