How To: Make and Freeze Homemade Baby Food {Zucchini Purée}

Babies love the naturally subtle favor of zucchini, which is packed with Vitamin A that helps with growth and development and the maintenance of a healthy immune system. 

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I've been doing a lot of apologizing lately. Unfortunately, I wind up having no idea what I apologize for or why I felt compelled to apologize in the first place.

Case in point:

It came up in a recent conversation that I make the majority of Caroline's food myself (as opposed to buying jars or pouches of baby food). Most of the time, people ask me whether it's a lot of work, but this time, I heard a response I wasn't prepared for.

"Of course you do."

Before I could even think about it or stop myself from doing it, I told her I was sorry. The conversation moved on to other things, but I just sat there silently getting angry at myself.

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What the heck did I just apologize for? For talking about the baby? For choosing to make her food from scratch? For unintentionally making someone feel inferior?

I'm still not sure.

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All I know is I have to STOP apologizing for things that don't require an apology.

While I try and figure out the best way to do that -- do you guys have any advice for me?? -- I'll continue making homemade baby food for as long as it makes sense to do so.

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In terms of introducing Caroline to solids, we started with carrots and then moved on to zucchini. At the time, they were still plentiful at the farmers' market, and I wanted to take advantage of our access to the locally grown loot.

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First, I washed the zucchini, trimmed the ends, and sliced each of them into rounds. I placed the zucchini slices in a medium pan, poured in just enough water to cover them, and brought the water up to a boil. Then I reduced the heat and let the vegetables simmer until they were fork-tender.

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Once the zucchini slices were tender, I transferred them to the bowl of my food processor with a slotted spoon, and pureéd them. Since zucchini has a naturally high water content, I didn't have to add any extra water or liquid to get the consistency I was looking for -- smooth but thick.

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As I did for the carrots, I made a large batch of zucchini purée so I could freeze the majority of it.

Once the purée had cooled to room temperature, I spooned it into the compartments of ice cube trays, covered the trays tightly with plastic wrap, and then put the trays in the freezer to set overnight.

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The next day, I popped the cubes of zucchini purée out of the trays and transferred them to quart-size freezer bags marked with the date, contents, and "use by" instructions.

And that's it!

How To: Use Zucchini Purée


But what if you make and/or freeze a batch of zucchini purée and your baby decides he/she doesn't like zucchini anymore? In case you're left with a whole lot of zucchini purée in your freezer, here are some ways to use it up (you can use the purée in place of shredded zucchini if you want a smoother texture):



Zucchini Puree
Recipe by Taste As You Go | Printable Recipe

This recipe gives the measurements I use when making purée to freeze. Adjust the amounts accordingly based on your needs.

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes

INGREDIENTS
  • 8 cups zucchini, thinly sliced

INSTRUCTIONS
  1. Place the zucchini in a medium pan and pour in enough water to just cover the slices.
  2. Bring the water to a boil over medium-high heat.
  3. Once boiling, reduce the heat to medium-low and simmer for 5 minutes or until the zucchini is tender.
  4. Using a slotted spoon, transfer the zucchini to the bowl of a food processor and purée until smooth.

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