Creamy Zucchini and Cumin Puree
A perfect recipe for your baby gourmet!
It's green and it's creamy
A warm or cold delight
It's delicious and healthy
It's color so beautiful, so bright!
2 Pictures
Ingredients
- 3 zucchinis
- 1 cup of natural yogurt
- ½ teaspoon of cumin
- 2 pinches of cinnamon
- Salt and pepper to taste
Details
Servings 8
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Wash the zucchinis and cut into thick round pieces.
Place into a covered microwave-proof dish with a bit of water.
Turn up the intensity on your microwave and cook for 6 - 7 minutes or until they become tender.
Step 2
Drain well.
Add the zucchinis into a food processor with a chopping blade.
Mix until the consistency is smooth.
Add in the yogurt.
Step 3
Add in the cinnamon, cumin and salt and pepper to taste.
Reheat when desired.
Step 4
Feed it to your cute little munchkin!!
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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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