This sauteed zucchini puree makes a delicious thick and creamy soup that doubles as a tasty baby food with wholesome ingredients.
How often do parent’s purchase already made baby food pouches, cans, containers, and did you know that they make them for toddlers too? In fact they even make them for us. Most people these days purchase prepacked, prepared foods. It’s a serious epidemic, but that’s a different post.
Since a young age my daughter has been eating with us despite her FPIES food triggers her diet is like any other toddler. Unless.. you’re talking about toddlers who eat all processed food, and even those organic pouches are processed to me. I think she’s had one pouch food ever and it tasted horrid. NOTHING like if I would have made it homemade.
She has crazy textural issues thanks to her food allergy so we still puree a few things to make it more approachable. While doing her puree I actually puree it for all of us. One of my favorite side dishes is sauteed vegetables. I love zucchini, tomatoes, and mushrooms! It’s probably my favorite vegetable combination. Lately my girl loves to eat all by herself and honestly we never did the spoon feeding thing and jumped right in with baby led weaning.
“I may be a toddler, but I still like real food!”
Also, my girl is growing up like crazy. This morning she counted down from 3 to 1 of course I’m tell her you start with one…she responds by counting from 1-11. Shocked. She’s growing up way too fast and I’m enjoying it all. I’m so very blessed.
Sauteed Zucchini Puree
- 2 Zucchini sliced
- 3 Roma Tomatoes diced
- 1 Portobello Mushroom chopped
- 2 Cloves Garlic minced
- 1/2 Teaspoon Basil
- Salt to taste
- Parmesan Cheese for topping
- In a large pan heat a little olive oil and toss in the vegetables and spices. Cook until a little translucent, but not mush.
- Place in a blender and puree until creamy (or chunky if you'd like)
- Serve with a little Parmesan cheese on top.
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