Zucchini and Yellow Squash Puree
Type: Main Dishes
Don't ever peel zucchini or yellow squash, because most of the flavor and nutrients are in the skin. A brisk scrub under running water should remove any dirt.
Serves: Makes about 2 cups
- 1 pound zucchini and/or yellow squash, cut into 1" rounds
- 1 wedge lemon
- Put a steamer basket in a large saucepan with 1" water. Bring to a boil over medium-high heat. Reduce the heat to medium. Add the zucchini and squash and squeeze the lemon wedge over the zucchini and squash (this will enliven their flavor). Cover and steam for 5 minutes or until the zucchini and squash is tender.
- Uncover and let the zucchini and squash cool slightly in the pot. In batches, puree in a blender or food processor. Squash tends to release quite a lot of its own water, so you shouldn't need to add any water to loosen the texture.
- Pour the zucchini and squash puree into storage containers or ice cube trays (see note on page 29 about freezing). Let cool completely before refrigerating or freezing. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
Reprinted from The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You by Joohee Muromcew. Copyright © 2003 by Joohee Muromcew. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.