When there’s cheap zucchini around, I always make a few batches of these. They are quick and delicious and great for toddlers. Roman will even eat one or two before deciding they are a bit too veggie-ful for him. The recipe can easily be doubled, and the uncooked mixture freezes well. Freeze it in balls, ready to bake.
This recipe is adapted from the River Cottage Baby & Toddler Cookbook. I often refer to this book when I am in a bit of a baby food rut.
Zucchini Polpette
makes about 12 – enough for one Mum and a toddler
2 tbsp oil
500g/1lb zucchini (about 2 medium or three small)
Grated zest of ½ lemon (optional)
1 egg, lightly beaten
3 heaped tbsp finely grated parmesan cheese (or other well-flavoured hard cheese)
1/4 cup breadcrumbs
1 tbsp chopped parsley
Sea salt and freshly ground black pepper
Preheat the oven to 200°C (390°F). Cover a baking tray with baking paper. I use silicon baking sheets.
Dice the zucchini finely. It can also be grated if you find that easier, just make sure you use large holes on the grater. Heat the oil in a large frypan and add the zucchini, cooking until golden and tender. Allow to cool slightly.
In a large mixing bowl, add the parmesan, breadcrumbs and parsley and mix it all together evenly. Add the cool zucchini, lemon zest (if you like) and egg and then mix it all together. The lemon zest adds a beautiful freshness, so I urge you to give it a try. Season with salt and pepper, but remember that the cheese adds some saltiness, so if you’re cooking these for toddlers you should probably leave out any extra salt.
Form into walnut sized balls. The mixture is rather sticky, so I like to use two spoons and form it into quenelles. Plop them onto the baking tray as you go. Bake for 10-15 minutes, until golden brown. Serve hot, warm or cold.
Like this? You can see all my baby-led weaning recipes here.
Kendra says
Great recipe, I’ve been looking for something like this for a while. We have cut dairy out of my daughters diet at the moment so I would just need to leave out the cheese, or be creative with swapping it.
abby says
you can definitely leave out the cheese Kendra. Hubby doesn’t eat cheese so I’ve left it out in the past. I also leave it out of zucchini slice when I make it.
Bec says
What a delicious and simple recipe! They would be delish with an aoli or chipotle sauce (not for the kiddies though!) I love hiding zucchini in everything 🙂 Bec x
abby says
ooh yum, dipping sauce!!
Laura says
These look really yummy! Gorgeous photos too.
abby says
thanks Laura!
Tanya says
Do I need to fry the zucchini in oil first or can these be made with raw zucchini and stray into the oven?
Abby Rudakov says
I haven’t tried making them that way. They don’t go into the oven for long, so I suspect that the zucchini wouldn’t fully cook in that time. That said, I quite like raw zucchini, so it would probably still work.
Ashley says
Do these freeze well if I make in a large batch?