Roasted zucchini baby food

Favorite Zucchini Baby Food

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 tips and serving tips.

Zucchini Baby Food

All year round, though for sure more in the warmer weather, zucchini is always available as an easy veggie option. And it’s such a great baby food since it’s quick to cook, endlessly versatile, and can be prepared one way to serve baby-led weaning style or as a puree.

This easy method takes about 15 minutes start to finish, freezes well, and can be combined with other baby foods if you want to add other nutrients and flavors.

It’s a great Stage 1 baby food, Stage 2 baby food, baby led weaning food, or even a simple sauce for pasta for older babies (and even parents!).

Ingredients You Need

To make zucchini baby food, either for blw or as a puree, here’s what you’ll need:

  • Zucchini: I prefer to start with fresh zucchini since you have more ability to change the shape to suit baby-led weaning.
  • Olive oil: Or another cooking oil you like, or even unsalted butter.
  • Optional for the puree: Basil, parsley, or spinach leaves to add a little extra flavor and keep the puree green.

Step-by-Step Instructions

Here’s a look at how to make this baby food recipe so you know what to expect. Scroll down to the bottom of the post for the full information.

  1. Cut the zucchini into sticks about the size of your finger. (Cut the zucchini in half lengthwise, then in half again, then in half as many times as is needed to get pieces about the width of your finger.)
  2. Add the olive oil to a pan and warm. Add the zucchini.
  3. Cover and cook, flipping once halfway through, until very soft.
  4. Serve to a baby-led weaning fed child.
  5. To make puree: Add to a blender. Add the optional ingredients if using.
  6. Blend very smooth.

TIP: If your puree is very thick, you can add a few drops of water or no-salt-added broth to help thin it out as it blends together.

Frequently Asked Questions

Can babies eat zucchini?

Yes, if cooked until soft or pureed, zucchini is a great baby food.

Is zucchini puree good for babies?

Zucchini puree is an easy baby food that has nutrients including fiber, hydration, potassium, and a little protein.

Is zucchini hard to digest for babies?

If the zucchini is cooked as directed, it is easy for babies to digest—generally speaking.

Do I need to peel zucchini for baby puree?

No, you don’t need to peel zucchini for baby puree or any zucchini baby food. Plus, the peel adds nutrients like fiber and helps the color of the puree stay nice and bright.

Roasted Zucchini Baby Food

If you’d prefer to roast the zucchini for baby food, simply follow these directions for Roasted Zucchini, then puree. Easy!

Baby-Led Weaning Zucchini

Cutting zucchini into sticks is an easy shape for baby-led weaning babies to self feed and they cook quickly. Let the zucchini cool a little, then hand one stick at a time to baby and allow them to suck, gnaw, and munch on the zucchini. They may spit some of the peel out, but that’s totally fine.

Zucchini Puree

I love the ease of this recipe since you can quickly blend the cooked zucchini into a puree. I like to make this with a few added spinach leaves to add a bit of extra oomph when it comes to the green color.

TIP: My favorite store-bought baby food options are a great backup, too.

Zucchini Puree Combinations

Mix with Bean Puree, Avocado Puree, Pea Puree, or Spinach Puree as desired to make an easy baby food combinations with additional flavor and nutrients.

How to Store

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.

Best Tips for Success

  • 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.
  • Try this with yellow summer squash, with the same method, to vary this slightly.
  • Use as a sauce for pasta with a sprinkle of Parmesan cheese on top.

Related Recipes

I’d love to hear your feedback on this post, so please comment below to rate and share!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Cuisine American

Course Baby Food

Calories 158kcal

Servings 4

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

  • Vitamix Blender

  • Storage Containers

  • Reusable Pouch

  • 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, 1/4-⅓ cup of the puree, 1 tablespoon each fresh lemon juice and zest, and about ¼ cup Parmesan cheese.

Serving: 0.25cup, Calories: 158kcal, Carbohydrates: 6g, Protein: 3g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 16mg, Potassium: 524mg, Fiber: 2g, Sugar: 5g, Vitamin A: 603IU, Vitamin C: 36mg, Calcium: 39mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Easy Roasted Zucchini (Ready in Just 10 Minutes!)

byAmy Palanjian


Jump to Recipe

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With just 5 minutes of prep and a quick cooking time, you can make perfectly Roasted Zucchini for an easy side dish for family dinner or even lunch. Bonus: The veggies are soft enough for babies and younger toddlers to enjoy as a finger food too!

Roasted Zucchini

While zucchini is typically thought of as a summer veggie—and rightfully so as that’s when we tend to have those baseball bat-sized ones from the garden!—it’s also a wonderful side dish to serve up for any family dinner all year long. Plus, it cooks so quickly!

This Roasted Zucchini cooks in about 10 minutes and even gets a little sweet as it roasts. You can serve it as is or topped with a little Parmesan cheese—it’s easy and delish.

How to Cut Zucchini

Here’s a really easy method to cut zucchini for this recipe.

  1. Cut the ends off of each zucchini.
  2. Slice each in half lengthwise.
  3. Slice each half in half to make four long spears.
  4. Cut across horizontally to make a small dice.

TIP: You can also cut your zucchini into rounds for this recipe, though I find that they are a little less likely to stick to the pan when in the shape described above and shown below.

Step-by-Step Instructions

Here’s a summary of the steps involved in making this easy zucchini. Scroll down to the bottom of this post for the full information.

  1. Prepare a rimmed baking sheet and preheat the oven.
  2. Cut your zucchini.
  3. Toss with olive oil.
  4. Bake!

TIP: You can season to taste with salt and grated Parmesan, or even shredded cheese if desired. I like to make it without salt to start so that I can remove some for younger eaters who don’t need much added salt in their diets.

How to Store

Serve leftovers in an airtight container in the fridge for up to 5 days.

Best Tips for Success

  • You can serve this warm or pack in a lunch to be eaten chilled or at room temperature.
  • You can add these to an adult salad.
  • Try them in my Chicken and Sweet Potato Bowls or try with Chicken Tenders, Chicken Nuggets, or Coconut Rice.
  • Add a handful of unsalted leftovers to a smoothie to add nutrition (you can’t even taste it, I promise!).
  • You may also like Zucchini Baby Food, Roasted Broccoli, Roasted Sweet Potato, and Roasted Carrot Fries.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

This post was first published July 2020.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Author Amy Palanjian

Cuisine American

Course Side Dish

Calories 52kcal

Servings 4

  • ▢ 4 cups diced zucchini (from about 2 medium or 3 small; if you have more just increase the olive oil a little)
  • ▢ 1 tablespoon olive oil
  • ▢ 1/4 teaspoon salt (optional)
  • Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with nonstick spray.

  • Cut the ends off of each zucchini. Cut in half lengthwise. Cut each half in half lengthwise again. Cut across the long pieces to make a small dice.

  • Place diced zucchini onto the sheet pan and toss with olive oil.

  • Roast for about 10 minutes or until soft when poked with a fork.

  • Remove from oven and salt to taste as desired.

  • Baking Sheet

  • Olive Oil

  • Serve leftovers in an airtight container in the fridge for up to 5 days. You can serve this warm or pack in a lunch to be eaten chilled or at room temperature.
  • You can add these to an adult salad.
  • This is a great addition to my Chicken and Sweet Potato Bowls.
  • Add a handful of unsalted leftovers to a smoothie to add nutrition.

Calories: 52kcal, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 10mg, Potassium: 324mg, Fiber: 1g, Sugar: 3g, Vitamin A: 248IU, Vitamin C: 22mg, Calcium: 20mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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90,000 from what age, how much. Zucchini recipes for children


Zucchini is considered the most suitable product for a child at an early age. Its pulp is hypoallergenic, does not contain coarse dietary fiber, has a neutral taste, goes well with most vegetables, meat dishes and even desserts. The fruit contains many vitamins and minerals necessary for the development of the body and growth.

Useful properties

Like most gourds, zucchini contains a lot of pectins. These compounds cleanse the blood of toxins, improve appetite, and stimulate the bowel to gently relieve constipation. This vegetable does not increase gas formation and does not provoke allergic manifestations, even with hypersensitivity. There are almost no cases of atopic dermatitis or diathesis due to its use.

Zucchini contains a lot of calcium, iron, potassium, as well as magnesium and phosphorus. These elements are involved in the formation of bone tissue, cells of the nervous system, heart and blood vessels. B vitamins and ascorbic acid, which are also found in zucchini, are in metabolism, strengthening immunity. The vegetable contains practically no sugar. This is important if babies are prone to diabetes, obesity or digestive disorders.

Zucchini can cause harm only in acute inflammatory diseases of the digestive system or a tendency to diarrhea.

How to include in the diet

Pediatricians advise feeding a child with zucchini from 6–7 months. If the baby is on artificial nutrition - 1-2 months earlier.

Due to its mild, delicate taste, this product does not cause rejection. Usually eat it willingly.

Squash semi-liquid puree is the best option to start with. It should not contain sugar, salt, oil or other additives. To prevent unfamiliar food from alarming, you can combine zucchini with a few drops of formula or breast milk.

  1. The amount of puree for the first feeding is about 0. 5 tsp. Give the vegetable before formula or breast milk. It is better to do this in the morning to observe the reaction.
  2. Daily portion can be increased by 0.5 tsp, bringing up to 50 g per day in a week.
  3. In the first 2-3 months from the start of complementary foods, zucchini is recommended for children as a standalone product. Then you can supplement them with other vegetables: cauliflower, broccoli, carrots, beets. At the same time, the portion is increased to 100–150 g.

It is recommended to cook zucchini dishes for children over 1 year old not only purely vegetable. It is useful to combine gourds with apple, bananas, citrus fruits. More nutritious options are with chicken, pork, beef.

Babies over 1.5–2 years old can consume up to 250 g of marrow per day: add to soups, stews, casseroles.

Young fruits are recommended to be given fresh: cut into pieces or as part of salads. Especially suitable for these purposes are zucchini - small fruits with dark green skin and sweetish creamy flesh. This variety can be chosen if the child is reluctant to eat regular zucchini.

How to prepare zucchini for baby

For the first feeding, if you wish, you can buy ready-made baby puree. With age, transfer the baby to homemade dishes. Young zucchini are preferred as they are easier to chew and digest.

Seasonal, outdoor grown, most beneficial, nitrate free. Therefore, you need to take the opportunity and buy ordinary garden ones.

Steaming young fruits is more beneficial so that they do not lose juice. Mature ones should be boiled for 10-15 minutes. Other cooking methods suitable for young children include baking in the oven or stewing.

Fried zucchini is undesirable for children under 5 years of age. Canned industrial products, including marrow caviar, are also not recommended before this age. They contain a lot of salt and vinegar.

Children's zucchini recipes

Vegetables must be peeled and seeds removed before processing. Then dip in salted warm water for a few minutes. It is enough to wash the fruits from your own plot.

Zucchini puree for child

Fruit weighing 200–300 g, cut into pieces about 2 cm in size. Peel a small carrot. Boil vegetables in steam or water. Check for softness by pricking with a fork. Drain the liquid, chop the zucchini and carrots, mix with a blender until smooth. Add 2 tbsp. l. sour cream or cream, beat lightly. You can garnish with fresh herbs (optional).

Zucchini pancakes for children

Peeled zucchini weighing 300 g. 2 tbsp. l. soak the semolina in kefir until swelling, then combine with the vegetable mass. Add 50 g of pounded low-fat cottage cheese, a beaten egg, and a little salt to the dough.

Spread pancakes on a pan with a spoon, fry on both sides in vegetable oil until golden brown.

Zucchini dishes for children from 1 year old. Recipes for healthy zucchini dishes for children

One of the main concerns of happy parents of newly born babies is how to feed their beloved children so that they grow up healthy?

Starting from the age of six months, the milk ration of infants can already be diluted with light vegetables, so we recommend including boiled zucchini in the menu for children under one year old!

We offer an interesting selection of cooking options for this gift of summer beds as children grow up - from light mashed potatoes on the water to more complex dishes for one-year-olds!

Why you need to start complementary foods with zucchini

The first tasting of adult food occurs at 5-6 months - it is by this time that the digestive system of the baby is already ripe to perceive something other than mother's milk. The first thing a baby tries is zucchini!

The main advantage of any representative of the "zucchini breed", including zucchini and squash, is the vitamin richness, which is so necessary for a growing baby! Zucchini puree, as well as casseroles based on it and soups, saturate, while providing a gentle diuretic effect.

Zucchini is also rich in the main building materials - microelements sodium, potassium, iron, which are needed for the development of internal organs, including the heart muscle!

How to cook marrow at home for a baby: general rules

  1. What is suitable for an “adult” table (damaged, overgrown, spoiled fruits) is completely unacceptable for a baby! For him, only the most selected, young fruits are needed.
  2. If your baby is over 7 months old, you can leave the skin on the zucchini while cooking. But, in this case, the fetus must be taken as young as possible!
  3. The vegetable must be washed twice: before and after cleaning. It is even better after the first wash to put the zucchini in clean water and let it stand so that nitrates are gone if the vegetable was grown in a not very prosperous area.
  4. It is better to take an enameled pan for cooking.
  5. Babies over 6 months old can already be given zucchini with meat. Best of all - with lean and tender chicken fillet! Vegetables can be boiled in ready-made meat broth.
  6. If the baby has already tasted the zucchini, then you can safely add other vegetables to it. Kids really like it, for example, mashed potatoes based on carrots, cauliflower and zucchini!

And now we offer some delicious and simple homemade recipes - zucchini dishes for children under one year old! They are quick to prepare and budget, that is, they do not require large financial or time costs.

At this age, the first complementary foods in the form of squash puree are introduced into the children's diet. It's water-based - no spices, flavorings or salt!


  • White marrow - 200 g;
  • Purified water - 150 ml.

Do-it-yourself squash cooking for a 5-month-old baby

  1. Thoroughly wash the fruit, as it was said before, clean it and cut it. The smaller the cut, the faster complementary foods for the baby will be ready.
  2. Fill with hot water and send to a fire of medium intensity. Once it boils, cook for another 8-10 minutes.
  3. We turn the softened pulp into a homogeneous puree of medium density with a blender or an ordinary table fork.

The norm of one serving for a six-month-old baby is 0.5 teaspoon. If the baby eats the squash "delicacy" with pleasure and feels fine after that, then the portions can be gradually increased.

From the age of 7 months, a little vegetable or butter can already be added to vegetable puree.

Do-it-yourself delicious vegetable puree for baby

Babies are happy to eat vegetable purees, which contain sweet carrots, hearty potatoes and tender zucchini! We offer to prepare such a treat for your beloved crumbs according to the following recipe.


  • Fresh marrow - 0.5 small fruit;
  • Carrot - 0.5 fruit;
  • Potato - 2 small tubers;
  • Cold pressed olive oil - 1 tsp;
  • Purified water - 0.5 l.

Step-by-step preparation of vegetable puree for a child under one year old

  1. We clean the washed fruits and wash them again with water.
  2. Divide them into small pieces (the smaller the cut, the faster the dish will be ready).
  3. When the water boils in a saucepan, dip the carrots into it, after 5 minutes - the potatoes. We put squash cubes 5-7 minutes before the end of cooking.
  4. After straining the vegetables, grind them until smooth with a blender.

Fill the dish with oil before feeding them to your baby. It is better not to salt the vegetable puree, but if the baby flatly refuses to eat the offered treat, then you can add just a few salt crystals to it.

Zucchini puree with cottage cheese: recipe for baby 8 months

If your baby is already more than 7 months old, but he still stubbornly refuses vegetable complementary foods, you can try to treat him to squash-curd puree!

To do this, boil a small zucchini in lightly salted water, preparing it for cooking in the usual way.

Then we simply combine the prepared pieces of vegetable with cottage cheese and turn them into a homogeneous paste with a blender!

Zucchini-meat puree for baby 9 months old

One of the favorite recipes for zucchini dishes for children under one year old is mashed poultry and this delicious, delicate vegetable! Starting from 9months, you can safely give it to your child and include it in your own adult menu as a dietary option.


  • Young zucchini (or zucchini) - 1 piece;
  • Chicken or turkey fillet - 100 g;
  • Cold pressed olive oil - 1 tsp;
  • Filtered water - 0.5 l;
  • Salt - a pinch.

How to cook delicious homemade zucchini for a 9 month old baby

We wash the meat and cut it into small pieces, fill it with water and cook, adding a little salt, until the fibers peel off. As it is ready, we take it out, and put the peeled and chopped squash pulp into the broth.

Cook zucchini over low heat until soft (about 10 minutes).

Then it remains only to chop the vegetable to a paste-like consistency along with the meat. If the mass is too thick, then it can be diluted with broth.

Homemade chicken puree soup for a 10 month old baby


  • - 150 g + -
  • Broccoli - 150 g + -
  • Every month the taste needs of the child become more and more refined. He no longer wants to eat empty soups on the water with boiled vegetables. So, it's time to find out how tasty and satisfying to cook zucchini for a 10-month-old baby with other vegetables on meat broth!

    • Boil the meat in purified water, not forgetting to cut it finely.
    • Peel the onions and carrots, chop them and fry them in oil over low heat for only 2-3 minutes, stirring constantly. Vegetables should not be fried - they only need to get a little tired!
    • Separately, boil broccoli and squash cubes (you can also use frozen ones) until soft in salted water.

    Then it remains only to combine everything and grind all the products to a puree-like consistency!

    To provide your little one with a wholesome diet, all you need is fresh food, the right utensils and very little time. And also - our simple and original recipes on how to deliciously cook zucchini and other vegetables for a child up to a year old!

    Each of the proposed variants of the first vegetable complementary foods was approved by mothers and received the highest marks from their beloved children, who acted as fastidious tasters.


  • 1 courgette
  • 50 g chicken/turkey
  • 1 teaspoon butter
Zucchini soup from 10 months


  • 200 g zucchini
  • 300 g potatoes
  • 100 g carrots
  • some greens


  • 1 small marrow
  • 2 tbsp. spoons of cottage cheese
Zucchini with rice (from 8 months)


  • 1 cup rice
  • 1 small marrow
  • 2 cups water


  • 2 medium potatoes
  • 1/2 courgette
  • 1/2 carrot
  • 1 teaspoon olive oil



  • 1 carrot
  • 1 courgette
  • 1 tsp olive oil

Wash, peel, cut vegetables into small pieces and put them in boiling water. Cook until cooked for about 20 minutes (put the zucchini at the end, it is cooked for about 5-7 minutes). We do not add salt. We take out the vegetables, wipe through a sieve or beat with a blender, season with oil.


  • 50 g semolina
Courgette casserole from 1 year old


  • 150 g rice cereal
  • 1 courgette
  • 1 egg
  • greens

Zucchini dishes for children. Recipes

Prepare delicious zucchini dishes for your baby.

Baked zucchini
  • Zucchini - 1 pc.
  • Chicken egg - 1 pc.
  • Flour - 2 tbsp. spoon
  • Salt (to taste)

Wash and peel the squash (white unripe squash may not be peeled). Cut into slices 2.5-3 mm thick. Whisk the egg. Dip each plate in flour, then in an egg and put on a baking sheet greased with vegetable oil, or in a double boiler container.

Read also: Summer table: zucchini dishes for a child

Bake in the oven for 15-20 minutes at 180 degrees or cook in a double boiler in accordance with the recommended mode. Serve with sour cream.

Zucchini pancakes
  • Zucchini – 1 pc.
  • Onion - 1 pc.
  • Egg - 1 pc.
  • Flour - 2 tbsp. spoon
  • Salt (to taste).

Courgette, finely grated. Wash the onion, peel and grate it too. Add 1 egg, salt to the mixture and stir. Add the flour there and mix thoroughly again. If the mass is too liquid, add more flour.

Read also: Delicious zucchini recipes for kids

Spoon small portions of the dough onto the heated pan. Fry the pancakes on both sides until browned. Ready pancakes can be served with sour cream.

Zucchini caviar
  • Zucchini - 2 pcs.
  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Tomato -1 pc.
  • Salt.

Wash the zucchini, trim and remove the ends. Grate on a coarse grater. Wash the carrots, peel off the skin. Grate on a coarse grater. Wash the onion, peel and finely chop.

Stew grated carrots and chopped onions in a frying pan with vegetable oil. Add grated zucchini there, salt to taste and mascara while stirring until tender. Shortly before the end, season with a tomato, grated on a coarse grater, and mix well. After 10 minutes - caviar is ready. When chilled, it can be smeared on bread.

Zucchini casserole
  • Zucchini - 2 pcs.
  • Eggs - 2 pcs.
  • Oat flakes - 1 cup
  • Cheese (hard) - 100 gr.
  • Milk - 3 tbsp. spoons
  • Dill and parsley (optional).

Wash the zucchini and grate directly with the skin on a coarse grater, salt, mix and leave for half an hour. Beat eggs with milk, grate hard cheese on a coarse grater.

Squeeze grated and standing zucchini from excess liquid and mix with egg and milk mass, half grated cheese, oatmeal, salt and herbs.

Transfer the mixture to a greased dish, sprinkle with the remaining cheese and bake in the oven for 50-60 minutes. at 180 degrees. You can cook in the microwave by selecting the mode in accordance with the model.

Zucchini omelette
  • Zucchini – 1 pc.
  • Egg (chicken) - 3-4 pcs.
  • Bulb - 1 pc.
  • Milk - 0.5 cup
  • Salt - to taste
  • Dill and parsley.

Wash zucchini well, peel, grate on a coarse grater. Peel the onion, finely chop and simmer in a pan for about 5 minutes. Add 0.5 grated zucchini to the stewed onion and simmer under the lid until soft.

Whisk eggs with milk, mix with the remaining grated zucchini. Put the resulting mass in a pan with stewed zucchini. Simmer under a lid over low heat until the mass thickens.

Transfer the slightly cooled omelet to a plate and garnish with finely chopped greens.

Dishes for children from zucchini from 8-9-10 months, from 1 year. What to cook a child from zucchini?

Zucchini is an excellent product for preparing a small child who is just getting acquainted with complementary foods. The pulp of zucchini contains not only proteins and carbohydrates, but also carotene, ascorbic acid, B vitamins, pectins, mineral salts of magnesium, potassium, calcium and iron. It is an affordable and hypoallergenic vegetable, and you can cook so many delicious and healthy dishes from it. So, let's see what you can cook a child from zucchini.

Zucchini dishes for children under one year old (8-9-10-11 months).

Zucchini puree with poultry from 9 months.


  • 1 courgette
  • 50 g chicken/turkey
  • 1 teaspoon butter

Wash the zucchini, remove the skin and seeds. Separately, cook the zucchini - about 5-7 minutes. Separately, cook the meat until tender. Next, grind the products with a blender with the addition of butter. For an older child, a little salt.

Zucchini soup from 10 months


  • 200 g zucchini
  • 300 g potatoes
  • 100 g carrots
  • some greens

Wash all vegetables, peel and cut. We put in boiling water and cook until tender (put the zucchini last). At the very end, add finely chopped greens and turn off the soup. Let stand covered for 30 minutes. For little ones who do not chew yet, beat with a blender.

Zucchini puree with cottage cheese (from 8 months)


  • 1 small zucchini
  • 2 tbsp. spoons of cottage cheese

Boil the zucchini cut lengthwise into several pieces in salted water for about 3-5 minutes. I don't salt. After cooling, beat with cottage cheese. By the way, it will be a great healthy snack for adults, if you add a little salt and garlic.

Zucchini with rice (from 8 months)


  • 1 cup rice
  • 1 small marrow
  • 2 cups of water

Pour well-washed rice with cold water and cook for 15-20 minutes. Cut the zucchini lengthwise and cook until cooked in lightly salted water separately from rice. Knead with a fork or blender for a delicious and healthy duet.

Gentle courgette, potato and carrot puree (from 8 months)


  • 2 medium potatoes
  • 1/2 courgette
  • 1/2 carrot 1 tsp olive oil 90 12
  • 0032
Carrot and zucchini puree from 8 months.


  • 1 carrot
  • 1 courgette
  • 1 teaspoon olive oil

Wash, peel, cut vegetables into small pieces and put them in boiling water. Cook until cooked for about 20 minutes (put the zucchini at the end, it is cooked for about 5-7 minutes). We do not add salt. We take out the vegetables, wipe through a sieve or beat with a blender, season with oil.

You can puree various hypoallergenic vegetables - potatoes, zucchini, cauliflower, broccoli, white cabbage, squash.

Steam vegetable patties from 1 year old


  • 50 g each zucchini, cauliflower, carrots, green peas, eggplant (for older children)
  • 50 g semolina

Wash vegetables, grate them or finely chop them and boil them with boiling water to crush them later. It is necessary to salt a little and then add semolina. When the semolina swells, roll the balls and dip in flour. Now we cook the cutlets for a couple of 5-7 minutes. For older children, you can fry.

Courgette casserole from 1 year old


  • 150 g rice cereal
  • 1 courgette
  • 1 egg
  • greens

Rinse and boil the rice. My zucchini, remove the peel and seeds, three on a fine grater. We mix rice and zucchini, add 1 egg, greens, older children can also have garlic. Put in a baking dish, which is greased with butter. Bake for 25-30 minutes over medium heat.

Stewed zucchini (from 1 year old)


According to this recipe, you can cook stewed zucchini for kids from one year old, who already know and love zucchini puree.

If your baby has started to refuse the zucchini puree that has already become habitual, then cook zucchini according to this recipe, and he will eat them with pleasure!

This cooking option is a great way to diversify the taste of a popular children's dish.

Braised zucchini recipe

Photo: anyutinblog. ru

1 squash each small, small clove of garlic

1/2 small onion

1 tbsp. cream 20%

1 tsp. tomato paste or 1 tomato


How to cook stewed zucchini for children from one year:

Heat butter in a frying pan (a little), add very finely chopped onion, pour in a few tablespoons of boiling water and simmer for 4-5 min.

Peel the zucchini, cut into small cubes and add to the onion together with grated garlic and tomato pulp without skin (or tomato paste), as well as cream, simmer everything together, mix well, 7-10 minutes over low heat until the zucchini is ready .

Cool the dish to an acceptable temperature and serve to the baby, if desired, it can be pureed with a blender.

Happy cooking!

Garlic can be given to children from 1 year old, adding it to boiled dishes up to 5g, from 1.5 years old you can add garlic to salads.

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Photo description

Brought to Europe from America about five centuries ago. At first, zucchini was planted only for decorative purposes, and Italian chefs were the first to use young fruits for food. Today, zucchini is very often used to prepare a variety of Mediterranean dishes, and it is also found in national recipes of other countries.

In Russia, zucchini has taken root due to its unpretentiousness: in the summer season, this vegetable grows, probably, in every gardener. As a result, its fruits are relatively cheap, and the speed of preparation and neutral taste give room for culinary creativity: there is, perhaps, not a single category of dishes in which zucchini could not be used. It is added to both first and second courses, salads, appetizers, and desserts. It is pickled and salted, used fresh. Well, in the children's menu, the zucchini appears in quality.

Health benefits of marrow for children

Of course, the culinary quality of the product is an important characteristic when preparing a diet for a baby. But we are much more interested in the benefits that this product can give to the child's body.

Zucchini is a very useful vegetable. And its main advantage compared to other vegetables is its low allergenicity: zucchini extremely rarely causes intolerance reactions or true food allergies, even in. That is why pediatricians recommend using zucchini puree as the first food for children with symptoms of atopic dermatitis or other types of allergies.

If we talk about the nutritional value of zucchini, then its advantages are:

  1. High content of pectin - a kind of soluble vegetable. Pectin is able to gently stimulate the work of the digestive organs, activate intestinal motility, and therefore dishes from zucchini are shown. And, unlike the rather coarse fibers of insoluble fiber, pectins do not injure the mucous membranes of the gastrointestinal tract. In addition, pectin has the ability to absorb and remove various toxins, cholesterol, excess salts and other harmful substances.
  2. Zucchini is hypocaloric - only 24 kcal per 100 g of product. It can be successfully included in the menu of overweight children.
  3. Zucchini carbohydrates are easy to digest and do not increase blood glucose levels, so it is included in the list of approved products for diabetes.
  4. Zucchini contains vitamins and minerals: , E, H, PP, potassium, iron, phosphorus, calcium and magnesium. And although their content in zucchini is not too high compared to the daily norm, they are almost completely preserved with a short heat treatment - after all, 3-4 minutes of cooking is enough to give softness to young fruits, and older children can eat zucchini raw.

The nutritional properties of different varieties of zucchini (white, yellow, green) and zucchini (young fruit) are about the same.

Contraindications to the use of marrow

There are few contraindications to the use of zucchini, but they still exist:

  1. Food allergy – albeit rare, but zucchini can cause allergies.
  2. You will have to completely refuse or significantly reduce the share of zucchini dishes in your menu not only with food allergies, but also with hay fever (allergic rhinitis) to weed pollen (quinoa, wormwood, ragweed, etc. ). It's all about the so-called cross-allergic reactions - the components of the zucchini are similar in structure to the allergens of weeds, because of which the body can "confuse" them: the symptoms of hay fever will intensify or signs of a food allergy will appear.
  3. Like other vegetables, zucchini is contraindicated in the acute period of diseases of the digestive tract. But it can be introduced after a few days of relief of pain, diarrhea or other symptoms.
  4. Due to its pronounced diuretic effect, zucchini is used with caution in kidney diseases and in violation of water-salt metabolism - it can be consumed only after consulting a doctor.

How to give marrow to children

May be recommended as first complementary food without added salt. The optimal age of the baby for the introduction of complementary foods is 6 months. According to individual indications (prolonged constipation, lack of milk in the mother), sometimes an earlier introduction is recommended - after 4. 5–5 months, but very carefully.

Zucchini puree is given in the morning feeding, starting with 1/2 tsp, daily increasing the portion by another 1/2–1 tsp. As a result, a six-month-old child should receive about 50–60 g of puree per meal, at 7–8 months - about 70, and by 10 months - about 100 g. After zucchini, the baby is supplemented with breast milk or formula.

During the feeding period, the infant should be closely monitored for any changes. If suddenly there is a disorder of the stool, rashes on the skin, flatulence - zucchini puree is canceled. You can try to reintroduce it into the diet after 1-2 weeks, and in case of repeated failure - after a year.

After the baby gets used to zucchini puree, you can diversify the taste by mixing zucchini with other vegetables (potato), (apple) or (rice, buckwheat). You can add milk or a mixture, creamy and yolk to vegetable puree. By 8 months, zucchini can be offered to the baby not only in the form of mashed potatoes, but also as part of vegetarian mashed soups, and by 9–10 months, to develop chewing skills, zucchini should be given without prior grinding - in small pieces, boiled or stewed, separately, in soup or vegetable stew.

After a year, zucchini is used for making casseroles, fritters, first and second courses. But you should not give it in a fried and pickled form to children. Due to the high fat content and roasting of vegetables, traditional squash caviar is not suitable for baby food, but it can be successfully replaced with stewed stew from the same vegetables.

Courgette recipes for children

Zucchini puree soup is a tasty and healthy dish.

As already mentioned, the neutral taste and the ability of zucchini to absorb the taste and aroma of other ingredients provide endless opportunities for experimentation in the kitchen. For the preparation of various dishes, both young zucchini and mature fruits are suitable, but the latter will have to be peeled from the core with seeds and a dense peel. The difference in cooking time should be taken into account: a young vegetable will be ready in 3–5 minutes, and you will have to add another 15–20 minutes to cook a mature zucchini.

And for example, a few recipes:

The first complementary food is squash puree

Cut the courgette into cubes, place in boiling unsalted water (the water should just cover the vegetables) and boil until tender. Ready-made pieces are easily strung on a fork, but do not boil soft. Together with a small amount of broth, rub the zucchini through a sieve or beat in a blender.

Rice casserole with marrow

You will need:

  • small squash or zucchini - 1 pc.;
  • rice - 1/3 cup;
  • vegetable oil for mold lubrication;
  • - 3 pcs.;
  • grated hard cheese - about 1 tbsp.

Pour washed rice with water (2/3 cup), bring to a boil, reduce heat and simmer for 10 minutes, then remove and leave covered for 3-5 minutes.

Zucchini peeled, grated. Mix with raw eggs, rice and about 2/3 cheese. Put the mass in a form covered with baking paper or greased with oil, and sprinkle with the remaining cheese on top. Bake in an oven preheated to 180 ° C for about half an hour.

Zucchini soup puree

You will need:

  • 1 zucchini;
  • potatoes - 2 pcs. medium;
  • 1/2 onion;
  • 1/2 medium carrot;
  • meat or chicken broth - 500 ml;
  • vegetable oil - 1 tbsp. l.;
  • cream and herbs to taste.

Peel the vegetables, cut into cubes and simmer for 5-7 minutes in a deep saucepan in vegetable oil with a little broth. Then pour the remaining broth and cook until tender (another 10 minutes). Strain the broth, beat the vegetables with a blender, then add the broth again, mix, heat if necessary. Fill with cream and herbs.

Vegetable stew with marrow

For stew, you can take approximately equal proportions of different vegetables - zucchini, potatoes, carrots, onions. If desired, you can add bell pepper and eggplant. Peeled and diced vegetables are stewed in vegetable oil, filled with half-salted water or meat broth for about 25 minutes. If the zucchini is young, then it is better not to stew it together with the rest of the vegetables, but to add 5 minutes before it is ready.

Surprising and incredibly healthy zucchini vegetable is important for the body. It can be eaten in any form by allergy sufferers, pregnant and lactating women, and zucchini casserole for children is considered one of the first meals for complementary foods. How to cook a delicious dish for kids will be prompted by the recipes described below.

Zucchini is considered one of the pumpkin subspecies and was brought from America to Europe about 500 years ago. The vegetable attracts with its delicate pulp, pleasant taste, an abundance of vitamins and minerals and a wide variety of dishes that can be prepared from it.

It is boiled, stewed, fried and cooked in the oven. Zucchini is added to first courses, snacks, salads, side dishes, pickles and preservation are prepared on its basis. It is also used fresh, and is introduced into the diet of children as the first complementary foods. Don't know how to cook them? The best recipes with photos collected on our website will help in this.

What is the optimal age for introducing zucchini casserole into a child's menu? When the baby turns 1 year old, feel free to offer him a zucchini casserole cooked in the oven.

Benefits of a vegetable

If we talk about the nutritional value of garden crops, its main advantages are the following:

  • Low-calorie product, its nutritional value is only 24 kcal. in 100 g. This allows you to use the vegetable in a low-calorie menu, introduce into the diet of those who are overweight or trying to lose weight.
  • Contains a high concentration of pectin, a plant fiber that is easily absorbed by the body. Zucchini fibers gently relax the digestive tract, promote the excretion of feces and are considered an excellent prevention for constipation. Culture pectin gently envelops the intestinal and stomach mucosa, easily removing toxins, cholesterol, salts and toxins.
  • Zucchini is rich in vitamins A, E, C, PP and H, as well as group B. Its pulp contains calcium and phosphorus, magnesium, potassium and sodium. In order for the vitamins to be fully preserved, it is enough to subject the vegetable to minimal heat treatment. Young zucchini will become soft and edible if they are boiled for only 3-5 minutes.

An unpretentious and healthy vegetable is unique in that it does not cause allergies in a child, like many brothers in the garden. This allows you to use it for feeding children prone to diathesis, dermatitis and other types of allergic reactions.

When not?

As for contraindications, it is worth abandoning the vegetable if the baby suffers from allergic rhinitis. The fact is that it has certain components that, in structure and principle of action on the body, are similar to weed pollen: ragweed, quinoa and wormwood. Once in the body, they can cause an allergic reaction, as the cells of the body perceive it as weed pollen.

The vegetable has a pronounced diuretic effect, so it is used with caution in case of impaired water-salt metabolism and kidney problems.

If there are contraindications and serious health problems, it is necessary to consult a doctor before introducing zucchini into the child's diet.

Methods for preparing courgette casseroles

Not only the smallest children are fed with zucchini dishes. They diversify the diet of a child aged 2 years and older, will be useful for adults and the elderly. The best recipes are described below.

For the little ones

Needed :

  • 1 marrow;
  • raw chicken egg;
  • couple st. l. flour;
  • a little salt for taste.
  1. Wash vegetables thoroughly and shake off excess moisture. If the zucchini is milky, unripe, it is not necessary to peel it, all the rest are peeled.
  2. Beat an egg to make the batter.
  3. The vegetable is cut into 3 mm slices, then each is dipped in a beaten egg, then in flour.
  4. Place the zucchini in a steamer container or on a baking sheet previously greased with olive oil.
  5. Bake the dish at 180 degrees for about 15-17 minutes. Serve with sour cream.

With egg and cottage cheese

Oven-cooked casserole with zucchini and cottage cheese will be useful for a child from a year old, when he has already tried vegetable puree.

Any zucchini can be used for cooking: fresh in summer and frozen in winter.

  1. First, a small zucchini is dipped in boiling water for 2 minutes, cut into slices or rings. Then it is laid out in a colander so that the glass has excess moisture and crushed in a blender.
  2. 2 eggs, 1 tbsp. l. butter and 100 g of cottage cheese. They also put a couple of st. l. semolina, if desired - a little greens and a pinch of salt.
  3. Grease the mold with olive oil and cook for 35-40 minutes. steamed or baked in the oven at 180 degrees.

With cheese and sour cream

There are other recipes for zucchini casseroles that are suitable for babies from two years old. For example, a baked dish with cheese and sour cream.

Needed :

  • medium-sized squash;
  • 100 g milk;
  • two raw eggs;
  • a couple of spoons of sour cream;
  • some greenery;
  • 40-50 g hard cheese.
  1. First wash the zucchini, then peel, cut into slices and place in a mold greased with olive oil.
  2. Sour cream and milk are whipped, adding eggs and cheese, grated on a coarse grater.
  3. Prepared components are mixed, a little salt and finely chopped greens are added.
  4. The mixture is thoroughly mixed, pour it over chopped zucchini so that it completely covers it.
  5. Preheat the oven to 180 degrees and bake the casserole for 35-40 minutes, checking the readiness with a match or a toothpick. For children aged 1-1.5 years, the casserole is steamed or in a double boiler.
  6. The finished casserole is cooled, laid out on a dish and cut into portions. Served with fresh juice, compote or tea.

Carrot and egg

Recipes for zucchini and carrot casseroles will definitely please your child. Here is the most popular one:

Needed :

  • a pair of small marrows;
  • carrot;
  • 3 raw chicken eggs;
  • 130-150 g sour cream;
  • 6-7 st. l. flour;
  • a couple of tablespoons of olive oil.
  1. Wash and peel the zucchini, grate half of them on a fine grater and half on a coarse grater.
  2. Squeeze the succulent mass lightly so that excess moisture is removed and the mixture does not spread in the baking dish.
  3. Sour cream, eggs and flour are added to the zucchini-carrot mass, and the latter is added so much that a creamy mass is formed.
  4. While stirring the dough, beat it lightly so that it is saturated with oxygen and becomes loose and fluffy.
  5. Grease a baking dish with oil, pour out the dough and level it thoroughly.
  6. Bake in the oven for about an hour at a temperature of 180 degrees.
  7. Bake until golden brown and check doneness with a toothpick.
  8. The finished casserole is allowed to cool before being removed from the mold.
  9. Serve the dish, previously cut into portions.

With minced meat, tomatoes and cheese: video

Oven-cooked casseroles for a child - healthy and tasty, suitable for children and adults, will help diversify the baby's diet.

I am writing for myself so as not to forget. Maybe someone will come in handy.

Noodle milk soup can be prepared for children over 1 year old.

Products for two children's portions: Milk - 0.5 liters Gossamer vermicelli - 3 tbsp. (better than hard varieties) Butter - 1 tsp. Sugar - 1.5 tbsp. (adjust sweetness to taste)

Cottage cheese casserole

Ingredients needed to prepare the casserole: cottage cheese 200 gr. granulated sugar 3-4 tbsp. semolina 3 tbsp egg 1 pc. butter (for greasing the mold) sour cream 1 tbsp. vanillin raisins (or other dried fruits)
First of all, steam the raisins with boiling water.
Next, grind the cottage cheese with a fork, beat in the egg and rub it well together with the cottage cheese.
Add granulated sugar, semolina and vanillin to the resulting mass. We mix everything well.
We wash the raisins under cold water, remove unnecessary tails from it and add to the curd mass.
Carefully grease the mold with butter.
We spread the mass for the casserole in the form, level it and grease the top with sour cream.
Send to a hot oven. We cook at a temperature of 180 degrees for half an hour. We take out the cottage cheese casserole from the oven, sprinkle with powdered sugar. You can decorate a cottage cheese casserole for a one-year-old child with fresh berries.

Cinnamon apple fritters

Ingredients: Soft apples - 3 pcs. Sour cream (15-20%) - 50 gr. Wheat flour (highest grade) - 3 tbsp. l. Cinnamon (ground) - ¼ tsp Chicken egg - 1 pc. Powdered sugar (sugar) - optional. For frying, olive or sunflower oil.
1. We need to select suitable apples for this recipe, preferably juicy and soft varieties, as hard apples do not have such a rich aroma. Let's start cooking pancakes from apples with cinnamon. First you need to thoroughly rinse the selected apples under running water.
2. Using a special apple cutter, remove the core from each apple. Such cutting will greatly facilitate the preparation of this dish, because by removing the core it also cuts the apples into several parts.
3. Coarsely grate apples with skins. If desired, apples can be cut into small pieces, so the pancakes will crunch a little on the teeth.
4. Separately, put the grated apples into a clean and dry bowl, put the required amount of sour cream of any fat content, add the egg, ground cinnamon, flour.
5. Mix all the ingredients. You should get a dough similar in texture to mashed potatoes. If there is a desire or you really like sweets, then you can add a little powdered sugar or regular sugar to the dough.
6. Heat a little sunflower or olive oil in a frying pan, then fry the apple pancakes over low heat until cooked on both sides. If necessary, add sunflower or olive oil. If you fry apple pancakes with the lid closed, then they turn out lush and soft. Put the finished dish on a plate with a paper towel. This is necessary in order to get rid of excess oil, which was absorbed into the pancakes during frying. 7. Also, according to the described recipe, you can cook apple pancakes in the oven. In this case, it is necessary to spread the dough on a baking sheet with a tablespoon and bake in the oven at a temperature of about 180 degrees for about 30 minutes. Put the finished apple pancakes on a dish, on one side beautifully spread thinly sliced ​​​​apple slices and sprinkle with ground cinnamon.

Semolina patties

For cooking we need: 3 cups of milk 5 tablespoons of sugar 1 tablespoon of butter (20 grams) 1 cup of semolina 1 large egg (or 2 small) sunflower oil for frying flour or breadcrumbs

Bring milk to a boil, add butter and sugar. If you eat them with sour cream, you can put 6 tablespoons of sugar, and if with condensed milk, then 5 tablespoons without a slide will be enough.
Pour 1 glass of semolina and stir constantly over low heat. It thickens instantly, so if you don’t want your meatballs to be lumpy, do not be too lazy to stir continuously for 2-3 minutes. And it is very important that the fire is small.
Cook until thick, remove from heat and literally after 5 minutes add the egg and mix well. Don't wait for it to cool completely, because the mass will thicken even more and it will be difficult to mix it with the egg. And after mixing with the egg, you can leave to cool completely. I usually do all this in the evening, and in the morning I just fry it.
Heat the pan well, pour some sunflower oil.
We take an incomplete tablespoon of dough, form a ball, add it a little and bread it in flour on both sides. As experience has shown, the balls are easier to form if the hands are slightly moistened with water.
We prepare the number of meatballs to fit in the pan. I got 7 pieces. By the way, the fewer of them there are in the pan, the faster and more evenly they will fry.
Put the meatballs into a preheated pan, fry over medium heat until golden brown, 3-5 minutes.
Put the meatballs fried on both sides on a paper towel to absorb excess oil.

Sweet pasta with cottage cheese and cream

Ingredients: pasta farfalle / bows / butterflies - 100 g fresh cottage cheese fat content 5-9% - 50 g drinking cream - walnuts 0 ml 3-4 kernels white or brown sugar - 1 tbsp. l. without top butter - ½ teaspoon salt on the tip of a spoon.
1. Grind the walnut kernels in a coffee grinder or mortar into small, but tangible pieces. Mix with sugar.
2. Cook pasta/farfalle pasta until al dente (according to package instructions, but 5 minutes less). Be sure to salt the water.
3. In a deep frying pan/saucepan, bring the cream and unsalted butter to a boil.
4. Add bows and mix thoroughly.
5. Sprinkle cottage cheese on top of pasta. Fry all the ingredients together for just a few minutes, and be sure to stir constantly. Hot cottage cheese will begin to melt slightly and “reach” for a spoon / fork.
6. Put hot sweet pasta with cottage cheese and cream on a serving plate, generously sprinkle with a mixture of walnuts and granulated sugar.

Curd pudding

Products: Cottage cheese - 200 gr. Eggs - 1 pc. Sour cream - 2 tbsp. for gravy Sugar - 2 tsp Butter - 1 tsp Breadcrumbs - 1 tbsp. l. for molding.

1. Pudding dairy must be fresh. For children, it is better to buy cottage cheese, sour cream, butter and eggs of home origin from a trusted person. If store-bought cottage cheese, give preference to medium-fat varieties (optimally 9% fat).2. Rub the cottage cheese through a sieve so that it becomes fine and porous.

3. Mix the yolk with sugar and grind.
4. Pour the pureed yolk into the curd.
5. Whip the egg white into a thick foam. You can add a little salt for speedy whipping.
6. Add the protein foam to the curd mass and mix gently.

7. Put the curd mass into a mold, pre-greased with butter and sprinkled with breadcrumbs. If a silicone mold is used for baking, greasing and sprinkling is not necessary.
8. Bake the curd pudding in the oven at 180 degrees for 30 minutes.

Carrot cutlets - recipe in the oven

Products: Carrot - 250 gr. (or 1-for a large piece) Apple - 150 gr. (or 1 medium apple) Dried apricots - 6 or 7 pcs. Milk - 150 ml. Plum oil. - 20 gr. Semolina or coconut flour - 3 tbsp. Egg - 1 pc.
1. Grate apple and carrot on a medium-fine grater.
2. Grind dried apricots soaked in advance. I just passed it through a garlic crusher.
2. Place a saucepan with milk (150 ml) on the stove.
3. Add prepared carrots and an apple to the milk. Mix.
5. Add crushed dried apricots to a saucepan and simmer over low heat for about 10-15 minutes. To softness.
6. When the vegetable mass is soft, add three tbsp. spoons of semolina. But I had some awesome coconut flour left in my bins, so I added that. And add a piece of butter (you can without it). Since my flour is coconut, I also added coconut oil.
7. Let the carrot mass cool down a bit and add one egg. Mix.
8. Shape the carrot mass into patties and place either on a baking sheet lined with baking paper or in a silicone mold. Bake at 180gr. 20 minutes.

Zucchini muffins with carrots

Ingredients: zucchini - 500 gr., chicken egg - 2 pcs., onion - 1 head, boiled carrot - 1 pc., salt, vegetable oil, flour - 0.7-1 tbsp, baking powder - 1/2 tsp
1. The basis of the dough for muffins is the zucchini itself, onions and eggs.
2. Cut the onion together with the peeled and seeded zucchini into small cubes.
3. Add two eggs, salt and grind with an immersion blender.
4. Add wheat flour and baking powder to fluff up the dough.
5. Stir. Muffin batter should be thicker than sour cream.
6. Add boiled carrots cut into small cubes. Leave a few rings of carrots whole for decoration.
7. Grease small baking tins (like for cakes) with butter or vegetable oil.
8. Fill them with dough just below the edges.
9. Bake in the oven for 40 minutes until done.

Preparation of lazy cottage cheese

Ingredients: 1 pack of cottage cheese - 250 gr. sugar, 0.5 tbsp. liquid sour cream or kefir, 1 tbsp. semolina, a pinch of salt, a pinch of soda, about 1 tbsp. flour, vegetable oil.
1. Mash cottage cheese with a fork, grind with salt, sugar and sour cream. Add beaten eggs and flour mixed with baking soda. The dough should not be very thick (thicker than sour cream).
2. In a frying pan with vegetable oil, spread the dough for lazy cottage cheese 1 tablespoon so that the cottage cheese does not stick together.
3. When the curds "grow up" a little and holes appear in them (as in ordinary fluffy pancakes on kefir), they need to be turned over and fried on the other side.

Milk soup with buckwheat

To cook milk soup with buckwheat, you need: 0.5 liters of milk, a couple of spoons of buckwheat, a tablespoon of butter and salt.
First you need to boil buckwheat in water. For my children, I take a cut. The soup is very soft and tender.
Pour the milk into another saucepan, boil and add a little salt. Add boiled milk to buckwheat, mix and let boil for 5 minutes. The amount of buckwheat groats is determined by the preferences of the child. If the baby loves thick soup, then you can pour more of it, but do not forget that soup is being cooked, not porridge.
Then add a piece of butter. To add color during cooking, you can add a little carrot or corn to milk soup with buckwheat.
If the baby is still very small and does not know how to chew well, then the soup can be ground in a blender, although the consistency is quite soft and creamy.

Pasta casserole with minced meat

Ingredients: minced meat - 200 gr. , onion - 1 pc., dried bell pepper - 1 tsp, 1 egg, 1 tbsp. sour cream, 1 tbsp. star pasta, salt to taste, 1 tbsp. water.
mix minced meat with finely chopped onion and dried sweet bell pepper.
Add beaten egg and salt.
Add pasta - no need to boil, just add it raw. To stir thoroughly.
Then add mayonnaise and sour cream. Pour in water and let stand for a while (about 10 minutes).
After that, put everything in a greased form with vegetable oil.
Bake in the oven at 180 degrees until golden brown.
The most important thing is not to overdry, because the stars can dry out and become ordinary dried pasta, which is quite unpleasant to eat. Therefore, keep an eye on the required amount of water. You can cover the form with foil for 30 minutes, and bake without foil for the last 10 minutes.

Omelet with vegetables

Ingredients: 2 eggs, 150 grams of baby milk, 1 tablespoon oatmeal, salt, ½ teaspoon butter, red bell pepper, green onion and dill.
1. First, prepare the omelet in the usual way: beat the eggs with salt and milk. Then add a tablespoon of oatmeal - it can be crushed oatmeal. Put a piece of butter on a preheated pan and pour the omelette. We cut the sweet bell pepper into pieces, chop the greens. While the omelet has not yet seized, pour pepper and herbs on top, distributing evenly.
2. Slowly fry the omelet a little so that the bottom is almost cooked. Then, using a wooden spatula, fold the omelette in half.
3. In this case, all the stuffing is hidden inside the omelet. Cover tightly with a lid and simmer over low heat for about 5 minutes.
4. Now the lid can be removed - the omelet with the secret inside is ready. This is how fluffy it will be if cooked correctly.

Omelet with cottage cheese

Products: Eggs - 2 pcs. Cottage cheese - 100 gr. Baby milk - half a glass Salt to taste
To prepare a hearty omelet with cottage cheese, take two chicken eggs,
beat them with a whisk with salt.
Take 100 grams of fresh cottage cheese.
Add cottage cheese to the egg mixture and mash with a fork.
beat well again.
Pour in half a glass of baby milk,
mix until smooth.
Place a teaspoon of butter in a heated frying pan and pour over the omelet. When it starts to boil, stir with a wooden spatula.
After 3 minutes, cover and reduce heat. After 5 minutes, a very satisfying breakfast dish is ready.

Zucchini pancakes for children - Sweet with apples

You will need: apple and egg - 1 each; a quarter of a medium-sized zucchini; sour cream - 1 tbsp. a spoon; sugar - 1.5-2 tbsp. spoons; flour - 2.5 tbsp. spoons. For children from 1 year old. But if you cook them in a double boiler or oven, then you can give this dish to babies up to 1 year old.
1. Remove seeds and skin from zucchini and apple
2. Coarsely grate. The implementation of this paragraph makes it easier for me to cut Berner. Stir and leave for five to ten minutes - so that the apple starts up the juice.

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