Zucchini casserole for children. How to prepare children's dishes from zucchini Prepare zucchini for a 1 year old child

Introduced to Europe from America about five centuries ago. At first, zucchini was planted only for decorative purposes, and Italian chefs were the first to use the young fruits for food. Today, zucchini is very often used to prepare a variety of Mediterranean dishes, and it is also found in national recipes of other countries.

In Russia, zucchini has taken root due to its unpretentiousness: in the summer season, probably every gardener grows this vegetable. As a result, its fruits are relatively cheap, and the speed of preparation and neutral taste provide scope for culinary creativity: there is, perhaps, not a single category of dishes in which zucchini cannot be used. It is added to both first and second courses, salads, appetizers, and desserts. It is pickled and salted and used fresh. Well, in the children's menu, zucchini appears as a...

Useful properties of zucchini for children

Of course, the culinary qualities of the product are an important characteristic when preparing a diet for a baby. But we are much more interested in the benefits that this product can give to the child’s body.

Zucchini is a very healthy vegetable. And its main advantage compared to other vegetables is its low allergenicity: zucchini extremely rarely causes intolerance reactions or true food allergies, even in people. That is why pediatricians recommend using zucchini puree as the first complementary food for children with symptoms of atopic dermatitis or other types of allergies.

If we talk about the nutritional value of zucchini, then its advantages are:

1. High content of pectin - a type of soluble vegetable. Pectin is able to gently stimulate the digestive system and activate intestinal motility, which is why zucchini dishes are recommended. And, unlike rather coarse fibers of insoluble fiber, pectins do not injure the mucous membranes of the gastrointestinal tract. In addition, pectin has the ability to absorb and remove various toxins, cholesterol, excess salts and other harmful substances.
2. Zucchini is hypocaloric - only 24 kcal per 100 g of product. It can be successfully included in the menu of overweight children.
3. Zucchini carbohydrates are easily digestible and do not increase blood glucose levels, so it is included in the list of permitted foods for diabetes.
4. Of the vitamins and minerals, zucchini contains: , E, H, PP, potassium, iron, phosphorus, calcium and magnesium. And although their content in zucchini is not too high compared to the daily norm, they are almost completely preserved with short heat treatment - after all, 3-4 minutes of cooking is quite enough to soften young fruits, and older children can eat zucchini raw.

The nutritional properties of different varieties of zucchini (white, yellow, green) and zucchini (young fruits) are approximately the same.

Contraindications to eating zucchini

There are few contraindications to eating zucchini, but they still exist:

1. Food allergies - although rare, zucchini can cause allergies.
2. You will have to completely abandon or significantly reduce the proportion of zucchini dishes in your menu not only if you have a food allergy, but also if you have hay fever (allergic rhinitis) to weed pollen (quinoa, wormwood, ragweed, etc.). It's all about the so-called cross allergic reactions - the components of zucchini are similar in structure to weed allergens, which is why the body can “confuse” them: the symptoms of hay fever will intensify or signs of food allergies will appear.
3. Like other vegetables, zucchini is contraindicated during acute periods of digestive tract diseases. But it can be administered after a few days to relieve pain, diarrhea or other symptoms.
4. Due to its pronounced diuretic effect, zucchini is used with caution for kidney diseases and for disorders of water-salt metabolism - it can only be consumed after consultation with a doctor.

How to give zucchini to children

As a first complementary food, it can be recommended without added salt. The optimal age for a baby to introduce complementary foods is 6 months. According to individual indications (prolonged constipation, lack of milk in the mother), earlier administration is sometimes recommended - after 4.5–5 months, but very carefully.

Zucchini puree is given in the morning feeding, starting with 1/2 tsp, daily increasing the portion by another 1/2–1 tsp. As a result, a six-month-old child should receive about 50–60 g of puree per meal, at 7–8 months – about 70, and by 10 months – about 100 g. After zucchini, the baby is supplemented with breast milk or formula.

During the period of introducing complementary foods, the baby’s condition must be carefully monitored, noting any changes. If stool upset, skin rashes, and flatulence suddenly appear, zucchini puree is discontinued. You can try to reintroduce it into the diet after 1–2 weeks, and in case of repeated failure, after a year.

After the baby gets used to zucchini puree, you can diversify the taste by mixing zucchini with other vegetables (potatoes), apples or rice, buckwheat. You can add milk or mixture, cream and yolk to vegetable puree. By 8 months, zucchini can be offered to the baby not only in the form of puree, but also as part of vegetarian pureed soups, and by 9–10 months, in order to develop chewing skills, zucchini should be given without preliminary chopping - in small pieces, boiled or stewed, separately, in soup or vegetable stew.

After a year, zucchini is used to prepare casseroles, pancakes, first and second courses. But you shouldn’t give it fried or pickled to children. Due to the high fat content and fried vegetables, traditional squash caviar is not suitable for baby food, but it can be successfully replaced with a stew made from the same vegetables.

Zucchini recipes for children

Zucchini soup is a tasty and healthy dish.

As already mentioned, the neutral taste and ability of zucchini to absorb the taste and aroma of other ingredients provide endless opportunities for experimentation in the kitchen. Both young zucchini and ripe fruits are suitable for preparing various dishes, but the latter will have to be peeled from the core with seeds and dense peel. You should take into account the difference in cooking time: a young vegetable will be ready in 3–5 minutes, while cooking a mature zucchini will have to add another 15–20 minutes.

And for example, a few recipes:

First complementary food - zucchini puree

Cut the zucchini into cubes, place in boiling unsalted water (the water should only slightly cover the vegetables) and boil until tender. The finished pieces are easy to put on a fork, but do not become overcooked. Along with a small amount of broth, rub the zucchini through a sieve or beat in a blender.

Rice casserole with zucchini

You will need:

• small zucchini or zucchini - 1 pc.;
• rice – 1/3 cup;
• vegetable oil - for lubricating the mold;
• - 3 pcs.;
• grated hard cheese - about 1 tbsp.

Pour the washed rice with water (2/3 cup), bring to a boil, reduce the heat and cook for 10 minutes, then remove and leave covered for 3-5 minutes.

Peel the zucchini and grate. Mix with raw eggs, rice and about 2/3 cheese. Place the mixture in a baking dish lined with baking paper or greased with butter, and sprinkle the remaining cheese on top. Bake in an oven preheated to 180°C for about half an hour.

Zucchini puree soup

You will need:

• zucchini – 1 pc.;
• potatoes – 2 pcs. average;
• 1/2 onion;
• 1/2 medium carrot;
• meat or chicken broth – 500 ml;
• vegetable oil – 1 tbsp. l.;
• cream and herbs to taste.

Peel the vegetables, cut into cubes and simmer for 5-7 minutes in a deep saucepan in vegetable oil with a small amount of broth. Then pour in the remaining broth and cook until tender (another 10 minutes). Strain the broth, beat the vegetables with a blender, then add the broth again, stir, and heat if necessary. Season with cream and herbs.

Vegetable stew with zucchini

For the stew, you can take approximately equal proportions of different vegetables - zucchini, potatoes, carrots, onions. If desired, you can add bell peppers and eggplants. Peeled and diced vegetables are stewed in vegetable oil, filled with half-salted water or meat broth for about 25 minutes. If the zucchini is young, then it is better to simmer it not together with other vegetables, but add it 5 minutes before it is ready.

Casserole is a healthy and tasty dish that will diversify the nutrition of young children. For cooking, you can use various ingredients - vegetables, meat, rice, cottage cheese and pasta. At what age can children be fed casseroles? As complementary foods, from 6 months of age, babies can be fed puddings and baked vegetable dishes. For children over two years old, meat dishes are suitable, as well as with rice and pasta.

A young child is often allergic to dairy products, gluten, eggs and fish. From the diet of allergy sufferers, it is necessary to exclude foods that can aggravate the disease - brightly colored vegetables and fruits, citrus fruits, chocolate.

Potato casserole with minced meat in the oven

A classic and simple dish. A recipe that's easy to follow.

What is necessary:

• peeled potatoes – 160 g;
• minced chicken – 65 g;
• chopped onion – 25 g.

How to cook:

1. Boil the potatoes and mash them into a medium-thick puree.
2. Fry the onion and minced meat separately in a small amount of oil. If the child does not accept onions, you don’t have to put them in the casserole.
3. Grease the mold. Lay out the dish in layers: half the potatoes, minced meat, onions, remaining potatoes.
4. If your child is not allergic to dairy products, you can sprinkle the dish with cheese.
5. Bake in the oven for 50 minutes.

If a child is allergic to sunflower oil, the onions can be sauteed in a small amount of water, then dried with a paper towel.

Banana cheesecake

Little gourmets will love this dish.

Required Products:

• banana;
• dairy-free, gluten-free cookies – 50 g;
• tofu cheese – 50 g;
• sugar – 15 g;
• soy or regular milk – 50 ml.

How to cook:

1. Grind the banana using a blender.
2. Add tofu and continue blending until smooth.
3. Mix banana puree with milk and sugar.
4. Finely crumble the cookies.
5. Preheat the oven to a temperature of 200 degrees.
6. Spread the cookie crumbs along the bottom of the greased mold and place the sweet mixture on top.
7. Bake for 50 minutes.

For overweight children, cookies can be replaced with half an apple, cut into thin slices.

Casseroles with vegetables (up to a year)

Vegetables are one of the first to be introduced into a child's complementary foods. Dishes made from pumpkin and zucchini are suitable even for babies under one year old.

Pumpkin casserole with apples

Pumpkin is an indispensable vegetable for the normal development of a child. It contains ascorbic acid, vitamins A, E.

What is necessary:

• pumpkin pulp – 150 g;
• apples – 70 g;
• egg;
• flour – 17 g;
• butter or vegetable oil – 12 g;
• granulated sugar – 25 g.

How to cook:

1. Grate pumpkin pulp, apple, mix with egg, flour, add butter.
2. Grease the mold and put in the puree.
3. Baking time – 40 minutes at 180 degrees.
4. For serving, you can prepare a sauce from sour cream or cream with a little sugar.

Apples for the dish should be sweet and medium juicy. If the fruit is very watery, after grinding the puree should be placed on a thin natural cloth to remove excess juice.

Semolina casserole with fruit - a treat for a 2 year old child

All mothers know that sometimes it is very difficult to get a baby to eat semolina porridge. But, if you serve semolina in a different form, attractive and tasty, then the problem will disappear once and for all.

What you will need:

• semolina - 0.05 kg;
• milk - 0.2 l;
• cane sugar - 0.015 kg;
• fruit sauce - 0.03 kg;
• butter - 0.01 kg;
• ground white crackers - 0.005 kg;
• salt;
• canned fruits (peaches, apricots, pears) - 0.05 kg;
• egg - 0.5 pcs.

What to do:

1. The first step is to cook milk semolina porridge. Do not try to buy semolina at an expensive price - there is no fundamental difference in the cheapest and most expensive semolina. Tested many times empirically.
2. Cool the finished porridge. Pour granulated sugar into it. You can replace regular sugar with cane sugar - the taste will be more interesting.
3. Then add half a chicken egg, salt and butter to the porridge (here you need to take a quality product). Mix everything well.
4. Place the prepared porridge into a baking dish (a round springform pan works well) coated with butter and dusted with white breadcrumbs. Smooth over the surface. Sprinkle with granulated sugar and bake in the oven.

When serving, place the fruit on the surface and pour over the fruit sauce.

Zucchini casserole for allergy sufferers

What is necessary:

• young zucchini – 135 g;
• carrots – 35 g;
• egg;
• sour cream – 35 ml;
• flour – 15 g.

How to cook:

1. Peel the vegetables. Grind half on a coarse grater, half on a fine grater. This way the finished dish will have an interesting structure.
2. Squeeze the vegetable puree a little, add egg, flour, sour cream.
3. Stir until smooth, beat a little.
4. Grease a baking container, pour out the mixture, and level it out.
5. Cooking time – 55 minutes. Temperature – 200 degrees.

Carrots in the dish can be replaced with broccoli or cauliflower.

Casseroles for children with meat and fish

As children grow older, meat and fish appear in their diet. You need to start introducing your baby to these products with low-fat and dietary varieties.

Casserole with potatoes and fish

The dish is intended for children over two years old.

What is needed:

• boiled potatoes – 110 g;
• fish fillet – 160 g;
• large egg;
• milk – 55 ml.

How to cook:

1. Boil the fish.
2. Crush the potatoes, add slightly warmed milk, salt, and a little butter.
3. Add the fish and pound well again.
4. Add the yolk, mix, carefully fold in the beaten white.
5. Grease the mold, sprinkle with breadcrumbs, and lay out the prepared mixture.
6. Baking time – 35 minutes at 190 degrees.

Serve with tomatoes or sour cream.

Lapshevnik with cottage cheese - a dish for children under 5 years old

The recipe for this casserole is simple, yet filling and easy to digest. And adults will be happy to keep the child company.

What you will need:

• cottage cheese - 0.05 kg;
• spider web vermicelli - 0.05 kg;
• milk - 0.04 l;
• sugar - 0.005 kg;
• apple - 0.08 kg;
• raisins - 0.03 kg;
• butter (good quality) - 0.01 kg;
• egg - 0.5 pcs.

What to do:

1. Boil vermicelli in salted water. Drain off all the water.
2. Punch the cottage cheese through the shenua (cone). Pour sugar into it. Mix thoroughly with boiled vermicelli.
3. Add milk beaten with eggs to the resulting mass. Mix thoroughly again.
4. Add grated apple and raisins pre-soaked in warm water to the resulting mass.
5. Grease the prepared pan with oil. Transfer the pasta and curd mixture into it. Cook in the oven in the format: 30 minutes at 180 °Ϲ.
6. Remove the finished casserole from the oven. Set aside to cool slightly. When it has cooled a little, portion it into pieces of the size you need.

The casserole should be served based on the taste of the “consumer” - with melted butter, jam, marmalade or simply nothing. In any case, your child will be satisfied - the casserole is self-sufficient and without sauces.

Casserole with meat and cabbage

The dish resembles cabbage rolls, it is juicy and has a delicate taste.

Required Products:

• minced beef or chicken – 110 g;
• white cabbage – 115 g;
• milk – 25 ml;
• chopped onion – 20 g;
• egg.

How to cook:

1. Fry the onion a little, add minced meat, continue cooking for 7 minutes.
2. Cut the cabbage into small strips and simmer in a small amount of water for a quarter of an hour after boiling.
3. Add a little oil, minced meat, mix.
4. Beat the egg, separate half, add to the rest of the ingredients, and add salt.
5. Sprinkle the mold with breadcrumbs and lay out the mixture.
6. Mix the remaining egg with milk and pour over the casserole.
7. Baking time – 25 minutes.

Curd, semolina and rice casseroles

Cottage cheese, semolina porridge, and rice are not very popular with young children. But in these dishes, these products have a completely new taste that kids like.

Semolina casserole

What is needed:

• semolina – 55 g;
• milk – 180 ml;
• sugar – 12 g;
• fruits, berries, jam – 45 g;
• egg.

How to cook:

1. Prepare thick semolina with milk.
2. Add a little salt, sugar, egg, a little butter, half the fruit to the porridge.
3. Mix, place in molds, sprinkle with sugar.
4. Cooking time – 20 minutes. Temperature – 190 degrees.
5. Pour jam over the finished dish, or decorate with fruits and berries.

Rice casserole with apples

Products:

• boiled rice – 55 g;
• apples – 55 g;
• carrots – 35 g;
• raisin;
• granulated sugar – 15 g;
• sour cream – 12 ml;
• egg.

How to cook:

1. Steam the raisins, peel the apple, cut into slices, grate the carrots.
2. Beat the egg with butter.
3. Mix rice with egg, add 5 g of granulated sugar, prepared raisins and grated carrots.
4. Place half the rice, apple slices, remaining rice in a greased pan, sprinkle with sugar.
5. Baking time is half an hour. Temperature – 180 degrees.

For children under two years old, such dishes should be steamed or in a slow cooker.

Cottage cheese and cherry casserole

Cherries contain a high content of vitamins, pectin, and minerals. It can be introduced into children's diets from 11 months. But not all kids will like the sour berry - it’s better to add it to a sweet casserole.

What is needed:

• cottage cheese – 120 g;
• pitted cherries – 45 g;
• egg;
• semolina – 12 g.

How to cook:

1. Beat the egg with granulated sugar.
2. Mix cottage cheese, semolina and eggs, beat again.
3. Place the cherries in greased molds and fill with curd dough.
4. Cooking time – 25 minutes. Temperature – 180 degrees.

For children with allergies, chicken eggs can be replaced with quail eggs, doubling the quantity.

Puddings

The pudding has a more delicate structure; such a dish is always prepared in a water bath or in a double boiler.

Steamed chocolate pudding

If your child can already eat chocolate, you can prepare this delicate dessert for him. It harmoniously combines the benefits of semolina and the sweetness of chocolate.

Ingredients:

• semolina – 55 g;
• milk – 185 ml;
• egg;
• cocoa – 7 g;
• dark chocolate – 50 g.

How to cook:

1. Cook thick semolina porridge in milk. Add a little butter to the finished porridge.
2. Chop half the chocolate.
3. Add egg, chopped chocolate and cocoa to the cooled porridge and mix.
4. Place the mixture in a greased mold and steam until done.
5. Transfer the finished pudding to a plate and cool.
6. Melt the remaining chocolate and pour over the finished dish.

For the dish you need to use only real cocoa, not confectionery powder.

Curd pudding in a slow cooker

This dish has a more delicate and airy consistency than a regular cottage cheese casserole.

Ingredients:

• fine-grained cottage cheese – 150 g;
• semolina – 35 g;
• low-fat kefir – 45 ml;
• egg;
• a third of a teaspoon of soda, slaked with vinegar;
• granulated sugar, vanilla - to taste.

How to cook:

1. Pour kefir over the semolina and leave for a quarter of an hour.
2. Separate the white from the yolk.
3. Mix cottage cheese, yolk, slaked soda, granulated sugar and salt. Mix with a blender.
4. Beat the whites with a mixer into a thick foam.
5. Mix cottage cheese, semolina, egg white and mix gently.
6. Place the mixture into the multicooker bowl. Cook in the “Baking” mode for 40 minutes with the lid closed.

Potato casserole for children (video)

Simple and delicious casseroles will delight little gourmets. It is better to prepare dishes for children in muffin tins and decorate them beautifully. You should definitely involve your baby in the culinary process - food prepared with your own hands always tastes better.

An amazing and incredibly healthy vegetable, zucchini is important for the body. Allergy sufferers, pregnant and lactating women can eat it in any form, and zucchini casserole for children is considered one of the first dishes for complementary feeding. The recipes described below will tell you how to prepare a delicious dish for kids.

Zucchini is considered a subspecies of pumpkin and was brought from America to Europe about 500 years ago. The vegetable attracts with its delicate pulp, pleasant taste, abundance of vitamins and minerals and a wide variety of dishes that can be prepared from it.

It is boiled, stewed, fried and cooked in the oven. Zucchini is added to first courses, snacks, salads, side dishes, pickles and preserves are prepared on its basis. It is also used fresh, and introduced into the diet of children as the first complementary food. Don't know how to cook them? The best recipes with photos collected on our website will help you with this.

What age is considered optimal for introducing zucchini casserole to a child’s menu? When your baby turns 1 year old, feel free to offer him zucchini casserole cooked in the oven.

What are the benefits of a vegetable?

If we talk about the nutritional value of garden crops, its main advantages are considered to be the following:

• The product is low-calorie, its nutritional value is only 24 kcal. per 100 g. This allows the vegetable to be used in a low-calorie menu and introduced into the diet of those who are overweight or trying to lose weight.
• Contains a high concentration of pectin, plant fiber, which is easily absorbed by the body. Zucchini fiber gently relaxes the digestive tract, promotes the excretion of feces and is considered an excellent preventative against constipation. The pectin of the culture gently envelops the intestinal and stomach mucosa, easily removing toxins, cholesterol, salts and waste.
• Zucchini is rich in vitamins A, E, C, PP and H, as well as group B. Its pulp contains calcium and phosphorus, magnesium, potassium and sodium. In order for the vitamins to be fully preserved, it is enough to subject the vegetable to minimal heat treatment. Young zucchini will become soft and edible if you boil it for only 3-5 minutes.

This unpretentious and healthy vegetable is unique in that it does not cause allergies in the child, like many of its fellow gardeners. This allows it to be used for complementary feeding of children prone to diathesis, dermatitis and other types of allergic reactions.

When is it not possible?

As for contraindications, it is worth giving up the vegetable if the baby suffers from allergic rhinitis. The fact is that it contains certain components that are similar in structure and principle of action on the body to weed pollen: ragweed, quinoa and wormwood. When they enter the body, they can cause an allergic reaction, since body cells perceive it precisely as weed pollen.

The vegetable has a pronounced diuretic effect, so it should be used with caution in case of impaired water-salt metabolism and kidney problems.

If there are contraindications or serious health problems, you should definitely consult a doctor before introducing zucchini into your child’s diet.

Methods for preparing zucchini casseroles

Not only the youngest children are fed dishes made from zucchini. They will diversify the diet of a child aged 2 years and older, and will be useful for adults and the elderly. The best recipes are described below.

For the little ones

You will need:

• 1 zucchini;
• raw chicken egg;
• a couple of tbsp. l. flour;
• a little salt for taste.

1. Rinse the vegetable thoroughly and shake off excess moisture. If the zucchini is milky and unripe, there is no need to peel it; all others need to be peeled.
2. To prepare the batter, beat the egg.
3. The vegetable is cut into 3-mm slices, then each is dipped in beaten egg, then in flour.
4. Place the zucchini in a steamer container or on a baking sheet pre-greased with olive oil.
5. Bake the dish at 180 degrees for about 15-17 minutes. Serve with sour cream.

With egg and cottage cheese

A casserole with zucchini and cottage cheese prepared in the oven will be useful for a child from one year old when he has already tried vegetable puree.

For cooking, you can use any zucchini: fresh in summer, frozen in winter.

1. First, place a small zucchini in boiling water for 2 minutes, cutting it into slices or rings. Then they put it in a colander to drain off excess moisture and grind it in a blender.
2. Add 2 eggs, 1 tbsp to the puree. l. butter and 100 g of cottage cheese. They also put a couple of tablespoons there. l. semolina, if desired - a little greenery and a pinch of salt.
3. Grease the mold with olive oil and cook for 35-40 minutes. steamed or baked in the oven at 180 degrees.

With cheese and sour cream

There are other recipes for casseroles with zucchini that are suitable for children from two years old. For example, a baked dish with cheese and sour cream.

You will need:

• medium sized zucchini;
• 100 g milk;
• two raw eggs;
• a couple of spoons of sour cream;
• some greenery;
• 40-50 g hard cheese.

1. First, wash the zucchini, then peel off the skin, cut into slices and place in a mold greased with olive oil.
2. Beat sour cream and milk, adding eggs and cheese, grated on a coarse grater.
3. Mix the prepared ingredients, add a little salt and finely chopped herbs.
4. The mixture is thoroughly mixed, pour it over the chopped zucchini so that it completely covers it.
5. Preheat the oven to 180 degrees and bake the casserole for 35-40 minutes, checking for doneness with a match or toothpick. ​For children aged 1-1.5 years, the casserole is prepared by steaming or in a double boiler.
6. Cool the finished casserole, place it on a dish and cut into portions. Serve with fresh juice, compote or tea.

With carrots and egg

Recipes for zucchini and carrot casseroles will definitely please your child. Here is the most popular one:

You will need:

• a couple of small zucchini;
• carrot;
• 3 raw chicken eggs;
• 130-150 g. sour cream;
• 6-7 tbsp. l. flour;
• a couple of tablespoons of olive oil.

1. Wash and peel the zucchini, grate half of them on a fine grater and half on a coarse grater.
2. Squeeze the juicy mass slightly so that excess moisture is removed and the mixture does not spread in the baking pan.
3. Sour cream, eggs and flour are added to the zucchini-carrot mass, and enough of the latter is added to form a creamy mass.
4. While mixing the dough, beat it slightly so that it is saturated with oxygen and becomes loose and fluffy.
5. The baking pan is greased with oil, the dough is poured and thoroughly leveled.
6. Bake in the oven for about an hour at 180 degrees.
7. Bake until golden brown and check doneness with a toothpick.
8. The finished casserole is allowed to cool and only then taken out of the mold.
9. Serve the dish after cutting it into portions.

With minced meat, tomatoes and cheese: video

Casseroles prepared in the oven for children are healthy and tasty, suitable for children and adults, and will help diversify the baby’s diet.

As your baby gets older and outgrows formula milk and needs “real food,” we add vegetable purees to his diet. Children's dishes made from zucchini are another excellent basis for the first feeding, and older children will appreciate pizza or pasties made from it. Our simple recipes will help you prepare something not only tasty, but also healthy for the youngest family members.

Thanks to its mineral and chemical hypoallergenic composition, zucchini is recognized as one of the most dietary foods. Its low-calorie (only 27 kcal) pulp, combined with its easily digestible fiber, is equally suitable for first feeding for babies and for the menu of losing weight adults.

The common opinion that zucchini is “grass is like grass and has just as many benefits” has nothing to do with the truth. In fact, it is rich in mineral salts, especially potassium and sodium, in an optimal ratio to help the body remove excess fluid. Vitamins A, C, B1 and B2, pectin and organic acids have a general strengthening effect.

Even with long-term storage, zucchini retains its beneficial properties, which makes it an almost indispensable “vitamin” in winter.

Zucchini, a “close relative” of zucchini, is also useful. The combination of tasty pulp, easily digestible carbohydrates, which contain very little sugar and PP vitamins, also makes it a welcome guest on the table of adults and children.

When preparing children's dishes from zucchini, it is worth remembering that this vegetable is tasty on its own and goes well with a wide variety of products - from cereals and meat, to eggs and cheese. For very young children, it is good to cook it in a double boiler or simply boil it and make a puree.

First food - zucchini puree

So, for zucchini puree for the first feeding we will need 100 - 200 g of pulp and a glass of water. Boil the zucchini until soft, without salt. Drain the water and beat with a blender. You can add a little breast milk or formula for the desired consistency.

When the baby gets used to the new taste in his diet, we begin to slowly add other vegetables. Zucchini will go well with pumpkin, broccoli, cauliflower or potatoes. Thanks to its starchy consistency and neutral taste, it is an excellent base for all kinds of experiments.

To prepare zucchini dishes for older children (from 2 years old), you can use butter, sour cream and eggs, adding pancakes, casseroles, caviar or cutlets to the menu.

Ingredients

• Zucchini or zucchini – 2 pcs. (about 1 kg)
• Medium carrots – 1 pc.
• Chicken egg – 3 pcs.
• Sour cream – 150 g
• Flour – 6-8 tbsp. l
• Vegetable oil – 2 tbsp

Preparation

1. Wash the vegetables, peel them, grate them. You can use both large and small, so the texture of the casserole will be more interesting.
2. If it seems that the zucchini has given too much juice, squeeze the resulting mass through cheesecloth to make the dish more dense.
3. Add eggs and sour cream. We begin to slowly introduce flour, stirring the mixture with a whisk all the time. We make sure that there are no lumps and that the dough does not become too steep. You can beat it with a mixer to make the casserole more airy.
4. Grease a mold or baking sheet with oil and pour the dough into it.
5. Place in an oven preheated to 200 degrees and bake for about 40 - 50 minutes. If we notice that the top is too browned, but the casserole is not ready yet, you can check it with a toothpick and cover it with foil.
6. Place the finished casserole and cut into portions. It is best served hot, sprinkled with herbs or topped with sour cream.

Tip: If the youngest member of the family is over 2.5 years old and you are slowly accustoming him to the adult table, you should try adding 150 - 200 g of grated cheese and finely chopped herbs to the dough. This is how a children’s dish of zucchini can turn into a completely complete dinner.

Yes, yes, you heard right, pizza! And it turns out very tasty.

Ingredients

• Zucchini (young) - 2 pcs.
• Egg - 3 pcs.
• Flour - 1.5 tbsp
• Dill - half a bunch
• Baking powder for dough - 1 tsp
• Tomato - 1 pc., if large or 2 smaller
• Cheese - 50 g
• Fine salt - a pinch

Preparation

1. Wash and grate the zucchini on a coarse grater. If they do not produce excess juice, then you don’t have to squeeze them. This is easy to determine; just look to see if liquid flows out of the rubbed mass. If you don't drain it, you'll end up with mashed potatoes instead of pizza base.
2. Mix chopped herbs, eggs, flour into the grated zucchini, stir well and add baking powder and salt.

You can add chopped basil or a little allspice - depending on your tastes..

1. Cut the tomato into slices and grate the cheese.
2. We not only grease the baking sheet or frying pan with oil, but sprinkle it with breadcrumbs or semolina.
3. Pour the zucchini dough, place tomato slices on it and sprinkle with cheese.
4. Bake at 180 degrees for about 20 - 25 minutes. The main thing is to let the pizza cool! You won't be able to take it out in the heat - it may fall apart. Transfer the cooled portion and cut into portions.

This excellent zucchini dish is suitable not only for children, but also becomes an excellent snack for adults, you just need to add a little garlic and black pepper to it.

Ingredients

• Zucchini (medium) – 1 pc.
• Onion (medium) – 1 pc.
• Bell pepper – 1 pc.
• Apple (preferably sour) – 1 pc.
• Chicken or beef – 300 – 350 g.
• Fine salt - a pinch

Preparation

1. We make minced meat from the meat or grind it in a blender, and fry without oil in a non-stick frying pan.
2. We clean all the vegetables, chop them in a blender and add the stew to the minced meat. This time you don’t have to drain anything, as the excess liquid will evaporate on its own.
3. Add salt, spices (at your discretion and according to the age of the child), mix and simmer for about 25 - 30 minutes.
4. We pack the finished pate in a plastic container and store it in the refrigerator. It can be spread on bread, crackers, or included in other vegetable or cereal dishes.

Instead of chicken and beef, you can use rabbit or turkey meat. In this case, you will get a 100% dietary product. And thanks to the fact that there is no fried oil in the recipe, this zucchini dish is suitable even for the little ones!

Another no less exotic dish for children from 4 to 5 years old is extraordinary pancakes-chebureks with meat topping.

Ingredients

• Zucchini pulp - 500 g
• Onion (medium) - 1 pc.
• Dill - half a bunch
• Milk - 350 ml
• Chicken egg - 1 pc.
• Fine salt - a pinch
• Flour - 250 g
• Minced meat (ready, stewed with onions) – 300 – 350 g
• Vegetable oil for frying

Preparation

1. We make dough from zucchini: grate the pulp on a coarse grater, mix in the eggs, add milk and enough flour to have the consistency of thin sour cream. You can add 1 tbsp of vegetable oil to make the dough come off the pan better.
2. Pour oil into the frying pan and heat it properly. Pour a portion of the dough, like on pancakes, and immediately spread the minced meat on one half, about 1 - 2 tbsp.
3. After waiting for the dough to stick, cover the filling with the free edge of the pancake and press with a spatula so that the edges stick together.
4. Fry them over low heat until they are thoroughly cooked inside.

Serve hot with tomato juice or milk. Bon appetit!

As you can see, once your imagination runs wild, even from such a seemingly simple and ordinary product as zucchini, you can prepare many interesting dishes not only for children, but also for adults.

Zucchini is the bestdish for first feeding. A baby can eat zucchini from the age of 4 months.

It has delicate pulp that does not irritate the mucous membranes of the stomach and intestines.

• The pH (acidity) of zucchini is closer than that of other products to the pH in the child’s stomach, so zucchini is easier to digest than other vegetables in the stomach.
• Zucchini gently stimulates the secretion of digestive glands and intestinal peristalsis.
• Zucchini is a low-allergenic product (rarely causes allergies).
• It contains a lot of vitamin A, ascorbic acid, potassium, folic acid, nicotinic acid, and fiber.
• Zucchini is an affordable product in the summer-autumn season, can be stored for a long time, and is easy to prepare.

Feeding with zucchini

Considering all these advantages, mothers very often start complementary feeding with zucchini.

When and how can you give zucchini to your child?

• Zucchini can be given to a baby from 4 to 6 months.
• The child is first given zucchini in the morning at about ten o'clock in order to track how the baby reacts to the new dish.
• When the baby gets used to zucchini, you can give it to any meal, but once a day.
• Zucchini is included in the crumbs menu slowly, starting with half a teaspoon, doubling the amount of puree daily.

1st day - half a teaspoon - 2.5 ml.
Day 2 - a whole teaspoon - 5 ml.
Day 3 - two teaspoons - 10 ml
Day 4 - four teaspoons - 20 ml
Day 5 - eight teaspoons - 40 ml
Day 6 - sixteen teaspoons - 80 ml
Day 7 - 30 teaspoons - 150 ml

For another week, the child is fed zucchini in a volume of 150 ml once a day and the baby’s reaction is monitored, then the next complementary food can be introduced or other vegetables can be added to the zucchini. The baby is fed with breast milk or formula to the usual amount of feeding.

Which zucchini to choose for a child

If you decide to cook zucchini for your child yourself, choose young zucchini with thin light green skin and slightly greenish flesh. It is these zucchini that have all the benefits listed above.

Zucchini (zucchini) with a dark green thick skin and slightly orange flesh, and zucchini with yellow and orange skin, which can be stored for a long time, are close in composition to pumpkin, can cause allergies, have coarser pulp, it is better not to use them for the first feeding use.
For a baby, you need zucchini whole without damage. Large zucchini with thick skin have too coarse flesh and are not suitable for children.

You can use ready-made zucchini puree for baby food from a jar for the first complementary feeding. At the beginning of introducing complementary foods, this is not very convenient, because an open jar of zucchini puree can be stored for a day.

How to cook zucchini for a child Zucchini dishes

Zucchini is first given to the child in the form of puree. If you decide to cook zucchini for your child yourself.

Zucchini puree

The zucchini must be thoroughly washed and scalded with boiling water. Remove skins and seeds. Then cut the zucchini into cubes and add a small amount of water to them (so that the water covers the zucchini). Wait until it boils and cook covered until soft. Do not add salt.

Place the boiled zucchini pieces in a blender and grind until smooth. You can add the water in which the zucchini was cooked. You can add breast milk or the formula you feed your baby to the puree. Then the taste of the dish will be more familiar to the baby.

At the beginning of introducing complementary foods, the zucchini puree is made more liquid; when the child gets used to it, the puree can be made thicker.

You can add one teaspoon (5 ml) of vegetable oil to the puree per 100 ml of puree.

Vegetable puree with zucchini

You can take zucchini, carrots, onions, potatoes, cabbage. Wash all vegetables well and pour boiling water over them. Cut and cook until soft in a little water. Do not add salt. Beat the puree in a blender. You can add water in which vegetables were boiled, breast milk or formula that is fed to the baby. Add one teaspoon (5 ml) of butter or vegetable oil.

Vegetable puree with carrots and potatoes is possible from 5-6 months. With white cabbage and onions - suitable for children from 6-7 months.

If you add more liquid, you get a vegetable soup.

If you add meat puree, you get vegetable puree or vegetable soup with meat.

Zucchini puree with meat

Take rabbit, turkey or beef fillet. wash and cook in a little water until soft. Do not add salt.

Take the required amount of meat according to age (30-50-70 or more g) and add it to the zucchini puree. Grind everything together in a blender.

Possible from 6-7 months

Zucchini puree with cottage cheese

Beat 50 g of zucchini puree and 50 g of baby puree in a blender. Possible from eight months.

From 9 months, boiled zucchini in a blender can not be chopped, but lightly mashed with a fork; the child should learn to chew soft pieces.

Baked zucchini

The zucchini is washed and doused with boiling water. The peel is left. Zucchini is cut into rings 1 cm thick. The seeds are removed. Grease a baking tray with vegetable oil. Place the zucchini rings on a baking sheet. Sprinkle with finely chopped herbs, grated garlic or grated cheese. Bake in the oven for 15 minutes.

Suitable for children from 1 year.

Zucchini casserole

You need one young zucchini, one small carrot, one egg, four tablespoons of flour, 70 g of sour cream. Wash, peel, grate the vegetables, beat the egg with flour and sour cream and add the vegetables to the dough, add a little salt, mix well. Place on a greased baking sheet. Bake in the oven for 40-50 minutes.

Squash caviar for children

Take 2 zucchini, 2 tomatoes, 2 medium-sized carrots, one tablespoon of vegetable oil, half a teaspoon of salt. Zucchini is washed, peeled and seeds removed, cut into cubes. The carrots are washed, peeled, and grated. The tomatoes are washed and blanched for one minute in boiling water, then the skin is removed and the tomatoes are cut.

Then all the vegetables are poured with water so that the water covers the vegetables, bring to a boil, add oil and salt. Vegetables are cooked for an hour.

Can be used for children from one and a half years old.

Freeze zucchini for baby

Zucchini for freezing is selected as described above. Wash thoroughly, pour over boiling water, and remove skins and seeds. Cut into cubes, place in plastic bags, and put in the freezer for long-term storage.

Dishes of thawed zucchini are prepared for the child in the same way as fresh ones.

These are all the options in which you can give. Stay healthy.