As we enter in Autumn and the weather begins to get a little crisper, we felt that courgettes were the perfect vegetable to start the autumn recipes off with. Perhaps you have a glut of them from an allotment and need a bit of inspiration on what to do with them. Below you will find some of our favourite recipe ideas to include courgettes into meals for your baby or perhaps the one you care for.
As we have done previously we share recipe ideas that should be good for both babies and toddlers and adults who have difficulty swallowing.
So why eat courgettes?
Courgettes are jam-packed full of goodness and is a great source of potassium. Potassium is known to have many benefits and helps to keep muscles working properly so we can move. Courgettes are also high in folic acid and vitamin C and half a courgette counts towards one of your 5-a-day.
Recipe #1 Courgette bites
We know that when you’re weaning babies, it’s important to find easy ways of combining nutritious food in a way that can be easily handled and eaten.
These courgette bites offer just that! Easy for baby to hold, (and for adults who struggle with dexterity) delicious to eat and can also be batch prepared and stored in the fridge/freezer.
- 1 courgette
- 2 eggs
- 3 Tbsp Breadcrumbs
- 1 Spring onion (optional)
- 50 Grams Cheddar cheese
- Grate courgette and cheddar into a large bowl.
- Add breadcrumbs, chopped spring onion and eggs and combine thoroughly.
- Prep a baking tray with baking paper and using a spoon, create walnut sized balls and place on the baking tray.
- Bake at 200C/180C fan for 20 minutes or until browned. Flip them half way through so ensure they’re evenly cooked.
- Leave to cool and serve whole or sliced depending on baby’s age.
Recipe and image credit: https://mummytodex.com/
These Frittata's are quick and easy to make and are easy for your baby to hold for baby-led weaning. You can make as many or as few as you'd like and are easy to refrigerate for meal prep.
- 4 eggs
- 1 courgette
- 50g fresh or frozen peas (defrosted)
- 150g broad beans
- 50g grated cheddar
- 1 handful of basil
- Pinch of black pepper
- Preheat the grill to 180c, grate the courgette and leave to drain on some kitchen towel so the courgette is quite dry. Meanwhile cook the broad beans in boiling water for a few minutes until the skins soften.
- Run under cold water to cool the beans and remove the grey outer skins and discard leaving the green beans.
- In a large bowl, beat the 4 eggs with some black pepper. Add the grated courgette, beans and peas to the egg mixture. Stir in half the grated cheese, tear in the basil and mix until thoroughly combined.
- Heat a frying pan (that is suitable to later go under the grill) and add a little olive oil to the pan. Add the egg mixture and cook until the bottom is golden and the top starts to set.
- Sprinkle the rest of the cheese on the top and place under the grill for a few minutes until the top is nicely golden and serve.
Recipe & image credit: https://organix.com
Recipe #3 Pea, Courgette and Parmesan Soup
When summer provides a bounty of fresh vegetables, make this wonderfully bright green pea and courgette with parmesan cheese soup. Its also easy for people who have difficulty swallowing to enjoy the taste of summer vegetables.
- 1½ tbsp olive oil
- 500g courgettes, halved lengthways and sliced into 0.5cm half moons
- 1 garlic clove, finely chopped
- ½ tsp white pepper
- 1 litre fresh chicken stock (or vegetable stock)
- 300g maris piper potatoes, cut into even chunks
- 200g frozen peas
- 50g fresh basil, roughly chopped
- 90g parmesan, finely grated, plus extra to scatter over
- Heat the 1½ tbsp oil in a large pan over a medium heat and fry the courgettes, garlic and white pepper for 5 minutes until softened. Pour in the stock, bring to a simmer, add the potatoes and cook, uncovered, for 15-20 minutes until soft.
- Add the peas and the basil, then simmer gently for 5 minutes. Add the parmesan and stir until melted. Allow to cool a little, then carefully transfer to a blender and whizz until smooth (or use a stick blender). Season to taste.
- Serve as it is or with a swirl of crème fraîche, courgette strips/ribbons, a drizzle of oil, extra parmesan and crusty bread.
If you like a bit of heat, scatter over some dried chilli flakes before serving.
Change the basil to mint and omit the cheese for a fresher taste.
To make a puree reduce the stock to half or quarter of the amount and add extra water as required when blending to get it to the desired consistency.
Recipe credit: Delicious Magazine
We hope you enjoy these 3 courgette recipe ideas! If you make them at home be sure to add a photo to Facebook or Instagram and tag us or use the hashtag #bibetta - we love seeing your photos!
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Best wishes from Bibetta x