I hate zucchini, I have always found it to be a revolting vegetable. Texturally slimy when cooked, mushy even when breaded and fried, zucchini was something I avoided – that and eggplant, but this post isn’t about that.
Up until about two months ago our home had been a zucchini-free zone, then P started to eat, and eat, and eat. So I started making my own baby food, which led to me reverse-engineering his all-time-favorite jar of mush “organic summer vegetables.”
Organic vegetables are easy to come by so I read the label: potato, carrot, green beans and zucchini.
Zucchini?! Really baby, can’t mommy get a break?
Being the nice mommy that I am, I went to the store and bought organic potatoes, carrots, green beans and zucchini. Then I peeled, chopped, steamed, and pureed the vegetables much to P’s delight.
I’ve slowly been working my way through my baby-and-kid food cookbook, some of the recipes translate nicely into food for the whole family. This afternoon we did some make-and-freeze cooking for P: lentils with carrot and coriander, and sweet pepper sauce for pasta. Then O and I made some no-bake oatmeal cookies, and I made a batch of sauce for us for dinner as well.
The sweet pepper sauce contains red bell peppers, chopped tomatoes (canned, no salt added), leeks, and zucchini. Yes, zucchini. The sauce isn’t the most amazing, but it isn’t bad, and there are far worse ways to eat zucchini.
The recipe calls for the sauce to be simmered and then pureed, and as the child gets “older” soft chunks can be left in for them to “practice” chewing.
I am going to respectfully disagree with the authors at this point. I have been working hard to introduce P to a variety of foods, colors, flavors and textures, and I appreciate what they are trying to do, but some food combinations, like zucchini in pasta sauce, are really best pureed.