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.
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.
- 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.)
- Add the olive oil to a pan and warm. Add the zucchini.
- Cover and cook, flipping once halfway through, until very soft.
- Serve to a baby-led weaning fed child.
- To make puree: Add to a blender. Add the optional ingredients if using.
- 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
Yes, if cooked until soft or pureed, zucchini is a great baby food.
Zucchini puree is an easy baby food that has nutrients including fiber, hydration, potassium, and a little protein.
If the zucchini is cooked as directed, it is easy for babies to digest—generally speaking.
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.
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.
Zucchini Puree Combinations
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
I’d love to hear your feedback on this post, so please comment below to rate and share!
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.)
- 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.
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