Pea and zucchini puree

    Pea and zucchini puree

    Serves:

    Ingredients

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

    Method

    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

    Note

    • 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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