Zucchini puree: recipes for making zucchini puree for children and adults, as well as preparations for the winter

Selection and preliminary preparation of vegetables

Both young and old zucchini with thick skin can be used for making puree. In the first case, you don’t even have to peel the vegetables, but if you plan to make puree for your baby, you still have to do it. Large, lying zucchini are freed from peel and seeds. It is best to peel off the skin with a vegetable peeler and remove the seeds with a large spoon by cutting the zucchini in half lengthwise.

For cooking, the vegetable is cut into circles, semicircles or cubes. There is no need to grind, otherwise the pulp will corrode. The optimal thickness of the slices is 1.5 - 2 centimeters.

Recipes for making zucchini puree

Dish for dinner

600 grams of zucchini are peeled and cut into cubes or cubes. Sliced ​​vegetables are placed in boiling water so that the liquid lightly covers the pieces. Cooking time – 10 minutes.

While the zucchini is cooking, prepare the vegetable frying. Heat vegetable oil in a frying pan and fry the diced onion. Then grated carrots are added to it. As soon as the carrots soften, add two finely chopped cloves of garlic to the frying. The garlic pieces are only slightly heated, achieving a strong aroma. Immediately add a tablespoon of tomato paste to the vegetables and keep the pan on the fire for another minute.

Place the softened zucchini first on a sieve to drain excess moisture, and then into a blender bowl. Add fried vegetables, salt and a couple of pinches of ground black pepper to the boiled vegetables. Punch the mixture until smooth, and then heat it again in a frying pan.

The finished puree is served as a side dish for any meat or fish dishes.

A video from the channel “Gala Rada / Fast Kitchen” will tell you how to prepare zucchini puree in a slow cooker.

Zucchini puree for children

First feeding from zucchini

For children over two years old, puree can be prepared according to the recipe described above. It is only recommended to reduce or completely eliminate garlic and black pepper from the ingredients.

For younger children, purees are made with a minimum number of ingredients. For the first feeding, salt is not even added to the dish.

In order to prepare puree for a baby, you will need one small young zucchini. It is pre-washed and cleaned. The vegetable is cut into cubes and placed on a steamer rack. Pour clean water into the main bowl of the multicooker and set the “Steamer” or “Steam” mode for a quarter of an hour.As soon as the water boils, place a container with zucchini in the multicooker. A vegetable boiled in this way retains the maximum amount of substances beneficial to the body.

The pieces are punched with a blender and lightly seasoned. When the baby masters feeding from zucchini, you can gradually add olive oil to the puree.

This dish can be prepared in a regular saucepan. A video from the Life Mom channel will tell you about this method in detail.

Zucchini puree with apple

For this dish you will need 1 small sweet apple and 1 young zucchini. Peel the apple, remove the seeds and cut into 1-centimeter slices. Peel the zucchini and cut into half rings. Place the ingredients in a saucepan and add 150 milliliters of water. Cook the fruit and vegetable slices for 10 minutes. After this, remove the products from the pan and puree them with a blender. You can adjust the thickness of the puree with hot broth.

Zucchini puree for the winter

Three kilograms of peeled zucchini, you can take large overgrown specimens, cut into cubes or half rings. Place the slices in a large saucepan and add 3 cups of water to it. Cook the zucchini over medium heat for 20 minutes, covered, stirring occasionally. To the softened vegetables add a vegetable fry of two large carrots and two onions. Also add 3 tablespoons of tomato paste and 4 large cloves of garlic, passed through a press. Using an immersion blender, grind the puree until smooth. Place the pan on the fire again and boil the puree for another 10 minutes. At the end of cooking, add vinegar essence at the rate of ½ teaspoon per 1 liter of vegetable mass.

The finished squash puree is placed in sterilized jars, screwed on with lids treated with boiling water, and covered with a warm blanket for a day.

This product can be stored refrigerated for up to a year.