Feeding Your Baby Zucchini and Yellow Squash - Yummy Zucchini and Yellow Squash Baby Food Recipes.

Zucchini and Yellow Squash in Baby Food - When Can Baby Eat Zucchini & Yellow Squash? Age for Introducing Zucchini and Yellow Squash: 6-8 months  

 

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The Goodness of Summer Squash:

 

Summer squash makes wonderful bay food recipes. While it contains less nutrients than do the Winter squash, it's still a great vegetable for baby food. Why are there less nutrients? This is due to the fact that Summer squash are immature when harvested and eaten. Below you will find a nutritional summary accounting for all summer squash varieties below:

 

 

 

When can I introduce Zucchini & Yellow Squash to my baby?

 

Summer squash is best given to baby around 8 months old as the skins may be difficult for a younger tummy to digest.

 

How to select and store Zucchini & Yellow Squash for baby food

 

The skin of Summer squash is thin and delicate. This causes Summer squash to be less hearty for storing. Handling Summer squash with care is necessary so as not to bruise the squash. Summer squash may be stored in the refrigerator, unwashed as water droplets may cause tiny spots of decomposition. Store your Summer squash in the crisper box of the refrigerator.

 

Some varieties of Summer squash are as follows however the Zucchini and Yellow are the best choices for Baby's First Summer squash experience.

 

Zucchini: Some may know zucchini to be called Italian squash and in Europe, it may be know as a Courgette. Zucchini resembles a cucumber and is green as a cucumber is. It should be between six and eight inches for best taste. The meat of zucchini is whitish-yellow or may appear a pale green.

Yellow or Crooked Neck: This squash is yellow and may be a bit bumpy looking. It is shaped much like a bottle with a long, curved neck. The meat of the Yellow squash is much like that of the zucchini but contains more
seeds.

 

Summer Squash tends to turn very watery & runny when thawed or even when stored in the refrigerator. Read about Thickening Purees

The best way to cook Zucchini & Yellow Squash Squash:

 

You may steam or boil summer squash. Sauteeing zucchini and yellow squash together in a wee bit of olive oil with spices is also quite yummy for baby.

 

The color of the Summer Squash will change when it is done cooking; it will appear more translucent and less colorful.

 

A Few Zucchini & Yellow Squash Squash Baby Food Recipes

 

Squash (summer) Puree - Basic

1. Choose yellow squash or zucchini that are somewhat small in diameter, as these are the most tender.
2. Wash squash thoroughly and cut into small slices or chunks. Do not remove skins. (*You may remove skins however an infant of 7-8 months old should be able to digest squash puree with skins on)
3. Steam until tender then Place into your choice of appliance for pureeing and begin pureeing.
4. Add water as necessary to achieve a smooth, thin consistency **Summer squash becomes very watery when cooked; you will probably not need to add any water for your older baby.**

 

 

Yellow & Green Squash Medley

1. Boil or steam or zucchini and yellow squash until tender
2. Puree or mash as needed, adding water to thin if required.
3. **Summer squash becomes very watery when cooked; you will probably not need to add any water for your older baby.**

 

 

Summer Squash & Pasta Medley
(8months + due to cheese & peppers which are optional)

1. Boil or steam or zucchini and yellow squash until tender
2. Prepare pasta such as Pastina or Ditalini according to package directions
3. Add squash to the cooked pasta and drizzle with a bit of olive oil, sprinkle with grated cheese and/or basil and garlic powder
**Toss in some finely diced roasted red peppers for extra color and flavor temptation.**

 

 

Zucchini & Carrot Fritters

Ohh my. We've just discovered this recipe (and have yet to test it out) and it sounds deeee-lisch. These would be suitable for those 8 months of age and over. We'd exchange the cayenne for a bit of garlic powder. We'd also leave out the barbecue sauce and instead, use a cucumber yogurt dip.

 

Ingredients:
1 medium carrot
1 medium zucchini
4 spring onions
1/3 cup reduced fat ricotta cheese
1 egg
1/2 cup wholemeal flour
1/4 teaspoon cayenne pepper
olive or canola oil spray
salt reduced barbecue sauce

 

1. Wash vegetables.
2. Grate carrot and zucchini and chop spring onions.
3. Mix vegetables, ricotta cheese, egg, flour and pepper.
4. Lightly spray non-stick fry pan with oil spray. Heat to 150°C.
5. Place large spoonfuls in fry pan, flatten and cook for 7 minutes or until golden.
6. Turn to other side and cook a further 7 minutes or until golden. Serve with barbecue sauce (cucumber yogurt dip.)

 

Cut the fritters into pieces that your baby will be able to handle. We think that you would also be able to make "sticks" out of this simply by shaping as you cook.

 

Foods Good to Mix With Summer Squash

Carrots
Eggplant
Green Beans
Peas
Lentils
Pasta
Chicken
Beef
Pork

 

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