Zucchini Puree

Ingredients

• 1 medium zucchini (about 200g)
• 2–3 tablespoons reserved steaming water

Method

1. 01

   Wash the zucchini thoroughly and trim off both ends.

2. 02

   Peel the zucchini and cut into small, even chunks about 1 inch thick.

3. 03

   Place the zucchini pieces in a steamer basket over boiling water. Cover and steam for 8–10 minutes until very tender when pierced with a fork.

4. 04

   Transfer the steamed zucchini to a blender or food processor. Add 2–3 tablespoons of the steaming water to help blend.

5. 05

   Blend until completely smooth. Adjust consistency with additional water as needed and serve at an appropriate temperature.

How to offer

Serve chilled or at room temperature on a soft-tipped spoon. Mix with sweet potato or carrot puree to introduce new flavours.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.

Nutrition note

Beta-carotene, which is abundant in zucchini, is converted by our bodies into vitamin A, which strengthens our immune systems and maintains our vision. Contains fiber, vitamin C, and B vitamins along with antioxidants. Minerals including manganese, copper, and potassium are also found in it. Due to the water and fiber content, it may soften stools and ease constipation.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer