Zucchini has a high water content and blends readily once cooked. Steam until the skin and flesh are tender, checking that no firm peel pieces remain.
Wash zucchini, trim the ends and cut into even pieces. Remove any unusually tough skin.
Steam until flesh and skin crush readily with a fork.
Blend until smooth; add water only if necessary. Cool to a safe serving temperature.
Blend to a smooth spoonable consistency, removing any tough skin if necessary. Avoid adding too much water because cooked zucchini is already moist.
Smooth and thin.
Soft mash.
Plain zucchini contains no intentionally added common major allergens, although individual reactions are possible.
Cool cooked purée promptly and refrigerate untouched portions covered. Reheat thoroughly, stir and cool before feeding; discard bowl leftovers.
Cool cooked purée promptly and refrigerate untouched portions covered. Reheat thoroughly, stir and cool before feeding; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
