Zucchini provides your baby with vitamin C, manganese and other nutrients. It's easy to cook and has a mild flavor, so it's a good vegetable to keep in your rotation for variety. Zucchini — and particularly its skin — may cause a bit of digestive upset for some people, so wait until your baby is eating stage 2 foods, usually when she's about 8 months, to serve zucchini. If your child is prone to digestive upset, peel the zucchini before cooking it the first few times and see how it's tolerated. If things go well, try keeping the skin on next time.
Select zucchini with a shiny, firm skin that's free of bruises, nicks or other visible damage. Store it unwashed in a plastic bag in the refrigerator until you're ready to cook it, generally for up to four or five days.
Divide the zucchini in half widthwise with a nonserrated knife. Prepare half at a time, because you can store the cooked zucchini for only two days, and prepare the second half once the first batch of baby food is gone. Return the second half to the refrigerator in the plastic bag.
Slice off the end of the zucchini. Wash the vegetable thoroughly under a strong stream of cold running water.
Cut the zucchini into thin slices.
Fill a small saucepan with cold water and bring it to a boil over high heat.
Add the slices of zucchini to the pot. Wait for the water to return to a boil, then reduce the burner heat to medium.
Boil the zucchini until it's tender, which should take about 10 minutes.
Drain the water and put the cooked zucchini into a food processor. Set the appliance to puree and process the zucchini until it's fully pureed. If it appears too thick, add cold water gradually, 1 teaspoon at a time, until it's the right consistency. Most babies eat fairly thick but completely smooth purees at this age and food stage.
Let the puree cool before feeding it to your baby. Store leftovers in a sealed container in the refrigerator for up to two days. Discard whatever remains after this time, and prepare the other half of the zucchini the same way.