If you have a garden, or go to farmer's markets, you know that zucchinis will soon, as my dad used to say, "be coming out of our ears." Our own garden plant has already taken off.
We made zucchini puree at our last workshop for this very reason. It's also high in fiber, vitamins A, C, B6, folate, and other important nutrients. It's an easy one to puree because of its high water content.
Sauteeing is a totally acceptable way to make baby food, although not commonly mentioned, and this is a good place to try it. Any leftovers can also be used in zucchini bread, or frozen for up to 3 months and portioned out for baby. Speaking of multiple uses, go ahead and throw a bit on the grill with olive oil and sea salt as a side to your bbq; the whole family can enjoy it!
Ingredients:
2 organic zucchini
1 tsp olive oil
Directions:
Peel zucchini and cut into small uniform cubes. Heat olive oil in saute pan and add zucchini. Cook with lid on for 2 to 3 min to steam. Remove lid, stir occasionally for 7 minutes. Allow to cool, then place in food processor to puree. You can also add unsalted butter, thyme, rosemary or chicken broth to change up flavors.
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