Zucchini and potato make a moist, mildly flavoured vegetable mash. Potato usually needs a longer cooking time, so start it first and add the zucchini near the end.
Peel and dice the potato and wash the zucchini, trimming the ends and removing unusually tough skin. Chop zucchini into even pieces.
Steam or simmer the potato until nearly soft, then add zucchini and continue until both crush easily with a fork. Do not rely only on the estimated time.
Mash or blend with only as much safe cooking liquid as needed for a soft spoonable texture, checking for tough zucchini skin or firm potato. Cool before offering.
Offer a soft moist spoonful with no hard potato or tough zucchini skin. Progress from smooth purée to a thicker completely tender mash as texture skills develop.
Smooth moist spoonable mash with no hard pieces.
Soft thicker zucchini-potato mash, without tough skin or hard chunks.
Plain zucchini and potato contain no intentionally added major allergens; individual reactions remain possible.
Cool untouched cooked mash promptly, refrigerate covered and use within 2 days. Reheat thoroughly, stir to remove hot spots and cool before feeding; discard leftovers from baby's bowl.
Cool untouched cooked mash promptly, refrigerate covered and use within 2 days. Reheat thoroughly, stir to remove hot spots and cool before feeding; discard leftovers from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
