Whole Baby Zucchini Recipes

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ZUCCHINI BABY FOOD



Zucchini Baby Food image

Simple zucchini puree for one of your baby's first foods. The rule of thumb is to give your baby a new food for 2 to 3 days before introducing another to rule out any potential allergies. Once you've given zucchini for 2 to 3 days, you can combine it with another vegetable you've already introduced, such as carrot.

Provided by Anonymous

Categories     Fruits and Vegetables     Vegetables     Squash

Time 15m

Yield 3

Number Of Ingredients 1

1 large organic zucchini, cubed

Steps:

  • Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
  • Transfer zucchini to a blender or food processor; puree until smooth. Allow to cool before serving.

Nutrition Facts : Calories 17.2 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 1.2 g, Protein 1.3 g, Sodium 10.8 mg, Sugar 1.9 g

WHOLE BABY ZUCCHINI



Whole Baby Zucchini image

Thanks to all the wonderful 'Zaar friends that helped me find a wonderful spring or early summer dish. This would be a great side dish, but I ate it as a whole meal. Yummy!

Provided by Bippie

Categories     Vegetable

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

1 (10 ounce) bag whole baby zucchini, 3-4 inches long
1 tablespoon olive oil
1 tablespoon parmesan cheese
1 teaspoon chopped chives
salt and pepper

Steps:

  • Clean ends off zucchini and rinse well.
  • Place oil and baby zucchini in pan over medium-low heat. Cover and let cook for 7 minutes, stirring occasionally.
  • Take off heat and sprinkle with parmesan cheese and chives. Toss to coat.
  • Use salt and pepper to taste and enjoy.

Nutrition Facts : Calories 46.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 1.1, Sodium 26.3, Carbohydrate 2.5, Fiber 0.8, Sugar 1.2, Protein 1.4

GRILLED GARLIC-MARINATED BABY ZUCCHINI



Grilled Garlic-Marinated Baby Zucchini image

This is simple, easy and so delicious!--- use only small baby zucchini for this and trim edges, seasoned salt may be substituted for kosher salt if desired :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h6m

Yield 1 pound zucchini

Number Of Ingredients 5

1/2 cup olive oil
4 -5 whole fresh garlic cloves
1/2 teaspoon kosher salt (more for sprinkling)
1/4-1/2 teaspoon fresh ground black pepper (or to taste)
1 lb baby zucchini (ends trimmed and do not slice)

Steps:

  • In a blender blend oil with garlic cloves, 1/2 teaspoon kosher salt and black pepper.
  • Using a fork or a wooden skewer pierce holes all over the zucchini.
  • Place in a glass shallow dish (I use my 11 x 7-inch baking dish to marinate).
  • Pour the oil over all over the zucchini then turn with hands to coat.
  • Allow to stand for 1-2 hours at room temperature.
  • Heat grill to medium-high heat.
  • Grill zucchini until tender and golden in spots turning occasionally (this should take about 6-7 minutes).
  • Transfer to serving plate then sprinkle with a little kosher salt.
  • Delicious!

Nutrition Facts : Calories 1046.7, Fat 108.9, SaturatedFat 15.1, Sodium 922, Carbohydrate 19.6, Fiber 5.4, Sugar 8, Protein 6.3

PICKLED BABY CARROTS AND ZUCCHINI



Pickled Baby Carrots and Zucchini image

Categories     Ginger     Vegetable     Vegetarian     Quick & Easy     Carrot     Zucchini     Gourmet

Yield Makes about 1 quart

Number Of Ingredients 12

35 to 40 baby carrots with tops* (about 1 pound), stems trimmed to about 3/4 inch and carrots peeled
16 to 20 baby zucchini* (about 1/2 pound), washed, trimmed, and halved lengthwise
3/4 cup white-wine vinegar
1 1/4 cups water
1/3 cup sugar
five 1/4-inch-thick slices fresh gingerroot
2 large garlic cloves, halved
6 fresh tarragon sprigs
1 teaspoon yellow mustard seeds
1 teaspoon salt
3/4 teaspoon dried hot red pepper flakes
*available at specialty produce markets and some supermarkets

Steps:

  • In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up.
  • In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top. Cool pickled vegetables completely. Wipe rim of jar with a dampened cloth and seal jar with lid. Chill pickled vegetables at least overnight to develop flavor. Pickled vegetables keep, covered and chilled, 1 month.
  • To Sterilize Jars And Glasses For Pickling:
  • Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. Turn off heat and let jars stand in hot water. Just before they are filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.)

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