If you are like the average person, you probably do not have much time to prepare meals for yourself and your family. Having this pan seared zucchini recipe in hand is a lifesaver during hectic weeks when you really just don’t have the energy to cook much.
If you have 10 minutes to spare, then you can make pan seared zucchini. Drizzle a little bit of Lawry’s garlic salt and you’re set for your veggies for the evening.
Food does not have to be complicated to be delicious and satisfying. The best part? This side dish is a healthy vegetable. That’s a winning combination for most working adults, especially those with little ones.
Feeding pan seared zucchini to babies/toddlers
For all the young mommies and daddies out there: this zucchini dish can also be served to babies who are eating solids, about 6 months or older. Just make sure to give them the middle parts of the zucchini, which are soft. Edge pieces are usually too hard so make sure to eat those yourself.
For baby-led weaning, make sure you read up on what sizes and shapes are appropriate to feed your baby based on their age and finger grasping abilities. If your baby does not have good finger grasp, then you can give him/her long strips of the soft zucchini. But if your baby does have good finger grasp, cut the zucchini up into chickpea-sized pieces to reduce risk of choking. I found out the hard way because my 6 month old had much better grasp than I realized, and giving her long pieces was a choking hazard.
Baby Food Roasted Zucchini
Ingredients
- 1/4 zucchini cut into thin 1 inch strips for babies with poor pincer grasp, cut into chickpea size pieces for babies with good pincer grasp
- 1/2 tsp canola oil
- 1/4 tsp garlic powder
Instructions
- Preheat oven to 400 degrees.
- Place zucchini on a roasting pan. Season with oil and garlic powder, mixing thoroughly.
- Roast zucchini for 4 minutes at 400 degrees. Then cover zucchini with another piece of foil, and place back into oven at 350 degrees. Allow to steam for another 7-10 minutes until zucchini is completely soft. Test the zucchini by smashing a piece with your thumb and forefinger. The zucchini is ready when it can be easily smashed.
- Allow to cool completely, then serve.
For more veggie dishes, check out my balsamic roasted Brussels sprouts with bacon.
