Pea and zucchini puree

Pea and zucchini puree



  • 1 small zucchini
  • 1 cup of frozen peas
  • 1 tbsp mashed potato, optional


Wash and cut the ends off the zucchini, and cut into small pieces.

Bring a small saucepan of water to boil on a stove.

Add the peas and zucchini and cook until soft, around 5 minutes.

Puree together in a blender until smooth.

If it’s a little too lumpy for your child, push through a sieve to remove the zucchini and pea skins that haven’t been pureed.

Stir in the mashed potato, if desired.

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Serving Suggestions


  • The mashed potato will thicken up this vegetable puree and make it smoother.
  • Can be frozen for up to six weeks – but only if fresh peas were used. Otherwise refrigerate and eat within two days.
  • This recipe was created by Belinda Graham for Kidspot.

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