Zucchini And Fennel Baby Food

ZUCCHINI BABY FOOD

Zucchini Baby Food image

Simple zucchini puree for one of your baby's first foods. The rule of thumb is to give your baby a new food for 2 to 3 days before introducing another to rule out any potential allergies. Once you've given zucchini for 2 to 3 days, you can combine it with another vegetable you've already introduced, such as carrot.

Provided by Anonymous

Categories Fruits and Vegetables Vegetables Squash

Time 15m

Yield 3

Number Of Ingredients 1

Ingredients

1 large organic zucchini, cubed

Steps:

Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
Transfer zucchini to a blender or food processor; puree until smooth. Allow to cool before serving.

Nutrition Facts : Calories 17.2 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 1.2 g, Protein 1.3 g, Sodium 10.8 mg, Sugar 1.9 g

ZUCCHINI FENNEL NOODLES

Zucchini Fennel Noodles image

Provided by Guy Fieri

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon plus 1/4 cup extra-virgin olive oil
8 slices prosciutto, sliced into 1/2-inch ribbons
3 large zucchini, ends trimmed, sliced lengthwise
1 large bulb fennel, very finely sliced, plus 2 tablespoons chopped fronds
Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard
1 clove garlic, crushed
Zest and juice of 1 lemon
1/2 cup shaved pecorino
2 tablespoons chopped fresh chives, for garnish

Steps:

Heat the 1 tablespoon olive oil in a skillet over low heat. Saute the prosciutto, stirring, until crispy, 7 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
Place the zucchini and fennel in a colander and sprinkle lightly with salt. Toss to coat evenly. Set aside for 5 minutes to allow the vegetables to soften and become pliable, then transfer to a large bowl.
Whisk the 1/4 cup olive oil, fennel fronds, mustard, garlic, lemon zest and juice, and some salt and pepper in a bowl. Dress the vegetables. Serve topped with the pecorino and sprinkled with chives.

CHICKEN WITH FENNEL, TOMATOES, AND ZUCCHINI

Chicken With Fennel, Tomatoes, and Zucchini image

Make and share this Chicken With Fennel, Tomatoes, and Zucchini recipe from Food.com.

Provided by dicentra

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 (4 ounce) boneless skinless chicken breast halves
2 1/2 tablespoons Italian seasoned breadcrumbs
5 teaspoons olive oil, divided
2 cups thinly sliced fennel bulbs (about 2 small bulbs)
2 cups finely chopped zucchini
1 1/2 cups thinly sliced leeks (about 2 large)
1/2 cup reduced-sodium fat-free chicken broth
2 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon fennel seed
1/4 teaspoon dried tarragon
1/8 teaspoon fresh coarse ground black pepper
1 (14 1/2 ounce) can diced tomatoes, undrained
2 tablespoons chopped fennel leaves or 2 tablespoons fresh flat-leaf parsley

Steps:

Dredge the chicken in breadcrumbs. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat.
Add the chicken; sauté 3 minutes on each side or until golden brown. Remove from pan.
Heat 2 teaspoons oil in pan over medium heat.
Add fennel bulb, zucchini, and leek; cook 5 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through tomatoes).
Cover, reduce heat, and simmer 15 minutes or until the vegetables are tender, stirring occasionally.
Return the chicken to pan; cover and cook 12 minutes or until the chicken is done. Sprinkle with fennel fronds.

Nutrition Facts : Calories 221.6, Fat 5.7, SaturatedFat 1, Cholesterol 65.8, Sodium 439.3, Carbohydrate 14.2, Fiber 3.1, Sugar 5, Protein 28.6

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