Zucchini softens quickly when steamed and can be a useful first finger food. Cutting it lengthwise and cooking until the flesh yields readily matters more than the exact steaming time.
Wash the zucchini, trim the ends and cut lengthwise into broad spears. Remove tough sections if present.
Steam until the flesh and skin are fully tender; press the thickest part with a fork to check that it collapses easily.
Cool to a suitable serving temperature and offer soft pieces that match baby's grasp and chewing skills.
Offer long, very soft wedges that can be grasped; remove any unexpectedly firm skin or seedy tough centre. Check each cooled spear crushes easily with a fork. Do not serve crunchy or raw firm zucchini sticks.
Serve steamed zucchini spears that are very soft.
Cut into smaller strips.
Plain zucchini has no intentionally added common major allergens, though individual reactions remain possible.
Cool cooked zucchini promptly and refrigerate untouched portions covered. Reheat until hot throughout and allow to cool before serving; discard plate leftovers.
Cool cooked zucchini promptly and refrigerate untouched portions covered. Reheat until hot throughout and allow to cool before serving; discard plate leftovers.
This guide is informed by current guidelines from leading health organizations:
