{Tiny Tot Tuesdays} Homemade Organic Baby Zucchini

Ingredients
  • 4 large organic zucchini
Clean the zucchini using cold water. Remove the ends and cut into chunks. Rinse under cold water again.

Note: I kept on the skin since it contains a lot of nutrients. It is also thinner, so it purees easily. I also left the seeds in since they become tender while cooking and puree easily. If you are worried about the texture for your baby, peel and seed the zucchini prior to cutting it up.

Heat a large pot of water to boiling. Add the zucchini to the water and cook for about 8-10 minutes, or until tender.

Drain zucchini and add to a food processor. The zucchini retains a lot of water, so I did not find it necessary to add any to the puree. If you want a thinner consistency, feel free to add purified water to thin it out.

Allow to cool then serve to your baby with a spoon. You can also add some breast milk or formula to the pureed zucchini to thin it out and add a flavor they already know and enjoy.

If saving for a later date, pour it into storage cups to freeze or refrigerate. You can refrigerate up to 3 days or freeze for 30 days. Make sure you label your zucchini! Once you are ready to serve, heat the refrigerated or frozen zucchini up in the microwave and allow to cool to just warmer than room temperature. Add breast milk or formula to thin it out, if desired.

*Consult with your pediatrician before feeding your baby solid foods and to see what amount/type of food you should give your child.

by The Savvy Kitchen
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