Roasted Zucchini with Paprika Baby Puree’ +4M

When introducing solid foods in your baby’s diet you have many options: you can start from cereals or fruit or vegetables. 

Super simple and delicate one ingredient recipes. The suggestion is to pick easy to digest ingredients and with a not too strong flavor. The very first spoons will inevitably end up half on the floor and half of your baby’s face 🙂 Your little one is learning a new way of feeding himself/herself.

Usually babies are ready for solid foods at around 6 months of age (See this post too to check out your baby’s readiness), but some babies show the signs way before at around 4 months. 

The zucchini puree’ is a lovely idea for an easy and delicate start. Zucchini are not related to allergies, they are easy to digest and they even help keeping the bowl movement regular. They are definitely a very safe ingredient for baby food. From a nutritional point of view, zucchini are rich in folate, vitamin A and potassium.

The recipe is very simple. To give a nice twist to the recipe I simply added a pinch of sweet paprika to the zucchini. You can add spices and herbs to your baby food to give extra flavors. I always suggest moderation, of course. Just a pinch will be enough.

I also roasted the zucchini instead of steaming them, to enhance the flavor. The roasting process caramelizes the natural sugars in the zucchini, a total game change in terms of flavors. 

As thinning liquid I used some warm water but you can use baby formula or breastmilk or vegetable broth (if you are interested in more information about How to thin your baby food, check this post too)

A good immersion blender or a powerful food processor will transform our zucchini with sweet paprika in a smooth and creamy puree’.

You can store the baby food in air tight containers in the refrigerator for up to 4 days or freeze them for up to 3 months.

Roasted Zucchini with Sweet Paprika Baby Puree' +4M
  • 2 Italian zucchini
  • pinch sweet paprika
  1. Wash the zucchini, slice them in thick slices

  2. Place the zucchini slices in one layer on a baking sheet lined with some parchment paper

  3. Add a pinch of sweet paprika on top

  4. Bake in preheated oven to 400F/180C for 25 minutes

  5. Transfer in a tall container, add 1/4 cup warm water

  6. Using an immersion blender transform in a smooth puree

  7. Serve immediately or store in the refrigerator for up to 4 days or freeze for up to 3 months

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