Children's favorite zucchini dishes. Zucchini in children's nutrition Zucchini dishes for children 1.5

Prepare delicious zucchini dishes for your baby.

Baked zucchini

1.5 years

• Zucchini - 1 pc.
• Chicken egg - 1 pc.
• Flour - 2 tbsp. spoon
• Salt (to taste)

Wash and peel the zucchini (white unripe zucchini does not need to be peeled). Cut into slices 2.5-3 mm thick. Beat the egg. Dip each plate in flour, then in an egg and place on a baking sheet greased with vegetable oil or in a double boiler container.

Bake in the oven for 15-20 minutes at 180 degrees or cook in a double boiler in accordance with the recommended mode. Serve with sour cream.

Zucchini fritters

2 years

• Zucchini - 1 pc.
• Onion - 1 pc.
• Egg - 1 pc.
• Flour - 2 tbsp. spoon
• Salt (to taste).

Grate the zucchini on a fine grater. Wash the onion, peel it and grate it too. Add 1 egg, salt to the mixture and mix. Add flour there and mix thoroughly again. If the mixture turns out too liquid, add more flour.

Place small portions of dough onto the heated frying pan using a tablespoon. Fry the pancakes on both sides until golden brown. Ready-made pancakes can be served with sour cream.

Squash caviar

2 years

• Zucchini - 2 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato - 1 pc.
• Salt.

Wash the zucchini, trim and remove the ends. Grate on a coarse grater. Wash the carrots and remove the skin. Grate on a coarse grater. Wash the onion, peel and finely chop.

In a frying pan, simmer grated carrots and chopped onions with the addition of vegetable oil. Add grated zucchini, salt to taste and stir until cooked. Shortly before finishing, season with coarsely grated tomato and mix well. After 10 minutes, the caviar is ready. When cooled, it can be spread on bread.

Zucchini casserole

2 years

• Zucchini - 2 pcs.
• Eggs - 2 pcs.
• Oatmeal - 1 cup
• Cheese (hard) - 100 gr.
• Milk - 3 tbsp. spoons
• Dill and parsley (optional).

Wash the zucchini and grate it directly with the skin on a coarse grater, add salt, mix and leave for half an hour. Beat eggs with milk, grate hard cheese on a coarse grater.

Squeeze the grated and standing zucchini from excess liquid and mix with the egg-milk mixture, half the grated cheese, oatmeal, salt and herbs.

Transfer the mixture into a greased pan, sprinkle with remaining cheese and bake in the oven for 50-60 minutes. at 180 degrees. You can cook in a microwave oven by selecting the mode in accordance with the model.

Omelette with zucchini

1.5 years

• Zucchini - 1 pc.
• Egg (chicken) - 3-4 pcs.
• Onion - 1 pc.
• Milk - 0.5 cups
• Salt - to taste
• Dill and parsley.

Wash the zucchini well, peel it, and grate it on a coarse grater. Peel the onion, finely chop and simmer in a frying pan for about 5 minutes. Add 0.5 grated zucchini to the stewed onion and simmer under the lid until soft.

Beat the eggs with milk, mix with the remaining grated zucchini. Place the resulting mixture in a frying pan with stewed zucchini. Simmer covered over low heat until the mixture thickens.

Transfer the slightly cooled omelette to a plate and garnish with finely chopped herbs.

Zucchini- an excellent product to prepare for a small child who is just getting acquainted with complementary foods. Zucchini pulp contains not only proteins and carbohydrates, but also carotene, ascorbic acid, B vitamins, pectin, mineral salts of magnesium, potassium, calcium and iron. This is an affordable and hypoallergenic vegetable, and you can also prepare so many delicious and healthy dishes from it. So, let's see what you can cook for your child from zucchini.

Zucchini dishes for children up to one year (8-9-10-11 months).

Zucchini puree with poultry from 9 months.

Ingredients:

• 1 zucchini
• 50 g chicken/turkey
• 1 tsp butter

Wash the zucchini, remove the skin and remove the seeds. Separately cook the zucchini - about 5-7 minutes. Separately, cook the meat until done. Next, grind the products in a blender with the addition of butter. For an older child, add a little salt.

Zucchini soup from 10 months

Ingredients:

• 200 g zucchini
• 300 g potatoes
• 100 g carrots
• some greenery

All vegetables are first washed, peeled and cut. Place in boiling water and cook until tender (put the zucchini last). At the very end, add finely chopped greens and turn off the soup. Let it brew under the lid for 30 minutes. For toddlers who do not chew yet, beat with a blender.

Zucchini puree with cottage cheese (from 8 months)

Ingredients:

• 1 small zucchini
• 2 tbsp. spoons of cottage cheese

Boil the zucchini, cut lengthwise into several pieces, in salted water for about 3-5 minutes. We don't add salt. After cooling, beat with cottage cheese. By the way, it will be an excellent healthy snack for adults if you add a little salt and garlic.

Zucchini with rice (from 8 months)

Ingredients:

• 1 cup rice
• 1 small zucchini
• 2 glasses of water

Pour well-washed rice with cold water and cook for 15-20 minutes. Cut the zucchini lengthwise and cook until tender in lightly salted water separately from the rice. Mash with a fork or in a blender a tasty and healthy blow.

Tender puree of zucchini, potatoes and carrots (from 8 months)

Ingredients:

• 2 medium potatoes
• 1/2 zucchini
• 1/2 carrot
• 1 teaspoon olive oil

Wash all the vegetables, peel them, cut them into small pieces and put them in boiling water. Cook until done for about 20 minutes (put the zucchini at the end, it cooks for about 5-7 minutes). We do not add salt. Take out the vegetables, rub through a sieve or beat with a blender, season with oil.

Carrot and zucchini puree from 8 months.

Ingredients:

• 1 carrot
• 1 zucchini
• 1 teaspoon olive oil

Wash the vegetables, peel them, cut them into small pieces and put them in boiling water. Cook until done for about 20 minutes (put the zucchini at the end, it cooks for about 5-7 minutes). We do not add salt. Take out the vegetables, rub through a sieve or beat with a blender, season with oil.

You can prepare puree from various hypoallergenic vegetables - potatoes, zucchini, cauliflower, broccoli, cabbage, squash.

Steamed vegetable cutlets from 1 year

Ingredients:

• 50 grams each of zucchini, cauliflower, carrots, green peas, eggplant (for older children)
• 50 g semolina

Wash the vegetables, grate them or chop them finely and add boiling water to crush them later. You need to add a little salt and then add semolina. When the semolina swells, roll into balls and dip in flour. Now steam the cutlets for 5-7 minutes. For older children, you can fry it.

Zucchini casserole from 1 year

Ingredients:

• 150 g rice cereal
• 1 zucchini
• 1 egg
• green

​Wash and boil the rice. Wash the zucchini, remove the peel and seeds, and grate on a fine grater. Mix rice and zucchini, add 1 egg, herbs, older children can also add garlic. Place in a baking dish, which we grease with butter. Bake for 25-30 minutes over medium heat.

Zucchini is an unpretentious plant, the fruits of which are tasty and easy for children to digest. Simple, uncomplicated zucchini dishes are prepared in a matter of minutes and turn out tasty and appetizing. What can you make from zucchini for a child? For example, an original zucchini appetizer for children or simply stewing zucchini in sour cream.

Preparing stewed zucchini:

- a wonderful seasonal vegetable. Mothers love it not only for its dietary properties, but also because children eat it with pleasure. These vegetables are easily digestible and are one of the first to be introduced. The zucchini puree is excellent and full of minerals. But today we’ll talk about dishes that can be prepared for older children.

OMELET WITH ZUCCHURES

Ingredients: zucchini - 150 g, white cabbage - 150 g, carrots - 50 g, chicken egg - 2 pcs., vegetable oil.
Preparation. Wash the vegetables, peel and cut into cubes. Steam them and place them in a heated frying pan. Beat eggs with salt and pour over vegetables. Fry covered until done. Pour over sour cream and sprinkle with chopped herbs.

ZUCCHIN CASSERLE

Ingredients: medium zucchini - 1 piece, chicken eggs - 2 pieces, milk - 4 tbsp, sour cream - 2 tbsp, flour - 1 tbsp, grated hard cheese - 50 g, chopped herbs - 1 tbsp.
Preparation. Cut the zucchini into cubes or grate on a coarse grater. Beat eggs with milk, sour cream, salt and flour. Place the zucchini in a preheated and greased form and pour in the egg-milk mixture. Sprinkle with grated cheese and place in an oven preheated to 180 degrees for 30 minutes.

ZUCCHIN PANCAKES

Ingredients: large zucchini - 1 pc. egg - 1 pc, flour - 2 tbsp, soda on the tip of a knife, salt - a pinch, oil for frying.
Preparation. Grate the zucchini on a coarse grater, add salt and let the juice stand out. Drain off excess liquid, add egg, flour and soda. Mix everything until smooth.
Spoon the dough onto the heated frying pan with a tablespoon and form into neat pancakes. Fry on both sides until done. Place the finished pancakes on a paper napkin to drain off excess oil. Serve with sour cream or vegetable salad.

“BOATS” FROM ZUCCHINS

Ingredients: small zucchini - 3 pcs., minced chicken or turkey - 300 g, tomatoes - 3 pcs., grated hard cheese - 100 g. salt, pepper to taste, vegetable oil.
Preparation. Peel the zucchini, cut in half lengthwise and remove the core. Sprinkle the resulting “boats” with vegetable oil and add salt.
Salt the minced meat and stuff it into the zucchini. Place tomato slices and grated cheese on top.
Place in an oven preheated to 180 degrees and bake for 35-40 minutes until done.

ZUCCHUGS STUFFED WITH Cottage Cheese and Herbs

Ingredients: small zucchini - 2 pieces, cottage cheese - 300 g, grated hard cheese - 100 g, garlic - 1 clove, dill, parsley - 1 bunch, salt, pepper - to taste.
Preparation. Peel the zucchini. Cut each in half and remove the core to make two barrels.
Grind the garlic, chop the herbs and mix everything with cottage cheese. Salt, pepper and fill the zucchini with curd filling. Place the “barrels” in a greased pan, sprinkle grated cheese on top and bake at 180 degrees for 30 minutes.

ZUCCHIN AND CHICKEN RAGU

Ingredients: medium zucchini - 2 pcs, onion - 1 pc, tomatoes - 2 pcs, potatoes - 5 pcs, carrots - 1 pc, red beans - 1 can, chicken - 300 g, vegetable oil - 2 tbsp, salt, pepper to taste .
Preparation. Peel the vegetables and blot away excess moisture. Cut tomatoes, zucchini and potatoes into cubes, carrots into slices and onions into thin half rings. Cut the chicken into strips. It is easier to cut the meat when it is slightly frozen.
Heat the oil in a heavy frying pan and fry the onion until it becomes translucent. Add carrots, fry until soft. Add chicken and stir. When the meat turns white, add potatoes and zucchini and simmer for 15 minutes. Then add tomatoes to the stew and let simmer for another 5 minutes.
After this, drain the liquid from the canned beans, add them to the stew, stir, and after 3 minutes remove from the heat.

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 the 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 the 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

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 not to simmer it along with other vegetables, but to add it 5 minutes before it is ready.