When there’s cheap zucchini around, I always make a few batches of these. They are quick and delicious and great for toddlers. Roman will even eat one or two before deciding they are a bit too veggie-ful for him. The recipe can easily be doubled, and the uncooked mixture freezes well. Freeze it in balls, ready to bake.
This recipe is adapted from the River Cottage Baby & Toddler Cookbook. I often refer to this book when I am in a bit of a baby food rut.
makes about 12 – enough for one Mum and a toddler
2 tbsp oil
500g/1lb zucchini (about 2 medium or three small)
Grated zest of ½ lemon (optional)
1 egg, lightly beaten
3 heaped tbsp finely grated parmesan cheese (or other well-flavoured hard cheese)
1/4 cup breadcrumbs
1 tbsp chopped parsley
Sea salt and freshly ground black pepper
Preheat the oven to 200°C (390°F). Cover a baking tray with baking paper. I use silicon baking sheets.
Dice the zucchini finely. It can also be grated if you find that easier, just make sure you use large holes on the grater. Heat the oil in a large frypan and add the zucchini, cooking until golden and tender. Allow to cool slightly.
In a large mixing bowl, add the parmesan, breadcrumbs and parsley and mix it all together evenly. Add the cool zucchini, lemon zest (if you like) and egg and then mix it all together. The lemon zest adds a beautiful freshness, so I urge you to give it a try. Season with salt and pepper, but remember that the cheese adds some saltiness, so if you’re cooking these for toddlers you should probably leave out any extra salt.
Form into walnut sized balls. The mixture is rather sticky, so I like to use two spoons and form it into quenelles. Plop them onto the baking tray as you go. Bake for 10-15 minutes, until golden brown. Serve hot, warm or cold.
Like this? You can see all my baby-led weaning recipes here.