Our babies are growing up… and the bigger they get, the more we need to adapt the recipes we make for them, as well as the quantities! We’re going to give these little baby meals a bit more texture.
I decided to try a new cheese, one with a fairly bold flavor… Parmesan! I love Parmesan and wanted her to try it. She completely loved it, which is great! I chose it as a whole piece (not pre-grated, I prefer to grate it myself) and pasteurized (raw-milk cheeses can carry infectious diseases, so it’s best to avoid giving them to baby).
I chose all the ingredients for this baby meal around the cheese: zucchini as the vegetable, with a little potato for the starchy element. I added fresh basil, which goes beautifully with Parmesan. And finally, egg for protein.
Here is what you need to make this zucchini and scrambled egg recipe with fresh basil and Parmesan for baby (from 10 months):
Ingredients
Preparation
We’ll start with the egg. Cook it for 10 minutes in boiling water to make a hard-boiled egg. Once cooked, remove the shell and keep two thirds of the egg (you can eat the remaining third 😀).
Mash the two thirds you kept with a fork to make a kind of scrambled egg texture (without adding anything), then set it aside.
Next, wash the zucchini well. Trim off the end and peel it. Then cut it into rounds and place them in the steamer basket.
Now prepare the potato. Wash it, peel it, and cut it into thin rounds. Place the potato rounds on top of the zucchini rounds in the steamer basket.
Cooking
Now start cooking. Cook for 8 minutes under pressure in a Cookeo, or about 12 to 15 minutes in a steamer (the potatoes should be tender). Let’s go!
Meanwhile, wash the fresh basil leaves thoroughly, then chop them (a knife is all you need).
Then pulse the Parmesan in a blender or food processor if it is not already grated.
Once the vegetables are cooked, blend them with the olive oil, but do not make the mixture completely smooth: leave some texture. There is no need to add cooking water, as the zucchini has already absorbed plenty.
Then you have two options:
1 – Mix all the ingredients together (be careful with the Parmesan: if it tastes too strong for baby, baby may refuse the whole meal! Add a little first to one spoonful of the baby food, and if baby likes it, you can add it to the rest).
2 – Serve a little egg together with the vegetables without Parmesan, or serve only the vegetables with Parmesan…
It’s a personal choice; for example, you can try the second option before mixing everything together! 😉
Storage
This little baby meal is great for baby’s lunches. Here is how to store it so it stays fresh and ready to enjoy:
Refrigerator: You can store uneaten portions in the refrigerator for up to 2 days in an airtight container.
Freezer: For longer storage, this recipe freezes well. Divide it into individual portions, place them in freezer-safe containers, and label them with the date. You can keep them in the freezer for 3 months.
Thawing: When you want to use a frozen portion, transfer it from the freezer to the refrigerator the night before. Then reheat it in the microwave or in a saucepan using a water bath until warm, stirring regularly.
Make sure to check the temperature of the baby food before serving it to baby to avoid burns.
Enjoy your meal, baby!
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