Recipe is appropriate as a lunch for babies between 4 and 6 months of age.
Ingredients for a 30 to 40 g meal:
- 15–20 g of zucchini (1 heaped table spoon)
- 15–20 g of potatoes (3/4 heaped tablespoon)
- 2 g of oil (1/2 teaspoon of rapeseed, soy, walnut, olive or sunflower oil)
Dice the zucchini and peel the potatoes, and boil or steam them for 20 minutes. When cooked, purée the vegetables (without the fluid, if you boiled in the water), add oil and cool to appropriate temperature.