Zucchini Puree with Milk
Tender, quick to make, and so good for you! Made at home, this puree is far healthier than anything store-bought. Zucchini dishes are highly recommended for children from a young age. The tender puree is gentle on a baby's tummy, and it's packed with vitamins and minerals. Enjoy, and bon appétit to you and your little ones!
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Recipe author
Zucchini Puree with Milk
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
1 g
Fats 17 %
1 g
Carbohydrates 67 %
4 g
34 kcal
GI:
100
/
0
/
0
- Wash the zucchini thoroughly; if it's young, you can cook it with the skin on. If the skin is older, it's better to peel it. 2. Take the pot you'll be cooking in and add the zucchini, cut into pieces. Young zucchini cooks very quickly. 3. Add water and salt to taste. 4. Cook until tender, then pour in the milk and cook to a creamy consistency. 5. Blend until smooth. You'll get a light, delicious puree. If it comes out too thick, add some hot milk.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Zucchini - 23 kcal/100g
- Water - 0 kcal/100g
- Table salt - 0 kcal/100g
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