Broccoli and zucchini cook into a light green vegetable purée. Broccoli stalks need careful trimming, while zucchini can turn watery, so use only as much liquid as needed.
Rinse broccoli, cut into small florets and trim tough stalks. Wash zucchini and cut into small pieces, removing tough skin if necessary.
Steam broccoli until beginning to soften, then add zucchini; continue until both vegetables, including stems, crush easily with a fork.
Drain well. Blend or mash; add a little safe cooking liquid only if needed, since zucchini releases water.
Check consistency and temperature before serving.
For beginners, serve a smooth, thick purée that stays on the spoon; later offer a coarse mash as texture skills progress. Ensure all broccoli pieces, especially stems, are completely tender. Pair this vegetable side with an iron-rich food.
Smooth, thick purée without hard broccoli pieces.
Moist coarse mash with fully soft vegetable pieces.
The listed vegetables contain no intentionally added major common allergen. Check added oils, dairy or toppings separately.
Cool promptly and refrigerate untouched portions in a sealed container, using within 24 hours, or freeze promptly. Reheat until steaming hot throughout and cool before feeding; discard bowl leftovers.
Cool promptly and refrigerate untouched portions in a sealed container, using within 24 hours, or freeze promptly. Reheat until steaming hot throughout and cool before feeding; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
