Zucchini Puree for First Baby Food

1. 1 Zucchini≈ $3.00 per kg 150 g
2. 2 Sunflower oil 3 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the zucchini¹, peel it, remove the seeds, and cut into 1 cm cubes.

2. Cover the cubes halfway with water, bring to a boil, then simmer covered on low heat for 10–12 minutes until tender—the pieces should mash easily with a fork.

3. Drain the water into a cup. Blend the zucchini¹ until smooth or mash through a fine sieve until completely free of lumps, thinning with warm broth if needed.

4. Cool until lukewarm (36–37 °C), then test the inside of your wrist—it should feel neither hot nor cold. Stir in 3 ml of oil per serving.

5. Store any leftover puree (without oil) in an airtight container in the fridge for up to 24 hours or freeze in portions. Reheat only one serving at a time; do not save uneaten portions.

In short

• A child's portion for ages 1–3; suitable from 4 months. For younger kids, halve it and purée.