Is there a more ‘meh’ vegetable than zucchini? It’s watery; it’s flavorless. It doesn’t have the crunch of a cucumber, or the tender/crunchy dynamic of broccoli; you can’t serve it raw, and no child is going to be all that excited about it steamed or even roasted. And yet it doesn’t.stop.growing. In the dog days of summer, it is everywhere; if you grow it, or if you just can’t help yourself from picking them up at your local farmer’s market, it can feel impossible to use your green squash up–and that’s just for adults. Getting your child excited about it is another level of difficulty altogether.
The one thing zucchini does do well is, well, nothing at all: its blandness means it can blend in with anything, in almost any form. You probably already cut or shave it up: zucchini bread, zoodles, parmesan-ing it under a blanket of sauce and cheese, etc. But literal blending is another option: integrate it into spreads and let your child dip into it with abandon (and ignorance). We’ve got a nice summery option for that here, but if you’re looking for something a bit heartier and nutrient dense, check this one out: zucchini + white beans + ricotta = silky, spreadable, and snacky. With no cooking required, it comes together quickly; it gets eaten that way, too, especially as a side to or snack before dinner.
Crackers, pita, even spread it on toasted bread–put it on some carbs and let it do its thing. Can also serve with crunchy raw vegetables: carrots, cukes, peppers, etc.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
