Zucchini And Fennel Baby Food Recipes

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ZUCCHINI FENNEL NOODLES



Zucchini Fennel Noodles image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

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.

ZUCCHINI FENCHEL SUPPE (ZUCCHINI AND FENNEL SOUP)



Zucchini Fenchel Suppe (Zucchini and Fennel Soup) image

A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.

Provided by Diana

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 38m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 onion, finely chopped
1 bulb fennel, diced, green tops reserved
1 zucchini, peeled and thinly sliced
2 cups chicken stock
1 teaspoon mild curry powder
salt and freshly ground black pepper to taste
1 teaspoon white wine vinegar, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
  • Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
  • Chop reserved fennel tops finely and sprinkle over soup before serving.

Nutrition Facts : Calories 103.4 calories, Carbohydrate 11.4 g, Cholesterol 15.6 mg, Fat 6.4 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 458.5 mg, Sugar 3.3 g

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

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

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

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

BLACK-EYED PEA, FENNEL AND ZUCCHINI SALAD



Black-Eyed Pea, Fennel and Zucchini Salad image

Adopted 7/2006 Make at your own risk until I work with it. It might be like the wonderful potatoes. Fantastic or .. not. If you make it please give feedback and tell me what you liked and what you did so I can use this to improve the recipe if needed. Adapted from one developed by freelance recipe tester Penelope Hoblyn.

Provided by drhousespcatcher

Categories     Corn

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

10 ounces frozen black-eyed peas (not thawed)
1 lb zucchini, trimmed
1 medium fennel bulb, stalks discarded (sometimes labeled "anise")
1/2 cup finely chopped scallion (about 4)
2 tablespoons finely chopped fresh dill
3 tablespoons cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon coarse grain mustard
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons salt
1/3 cup extra virgin olive oil
2 3/4 cups fresh corn (from about 4 ears)
1 lb shelled frozen edamame (not thawed)

Steps:

  • Bring 3 quarts water to a boil in a 5- to 6-quart pot, then cook black-eyed peas, partially covered, until tender, about 20 minutes.
  • While peas are cooking, cut zucchini and fennel into 1/4-inch dice. Whisk together scallions, dill, vinegar, lemon juice, mustard, pepper, cayenne, and 1 1/2 teaspoons salt in a large bowl. Add oil in a slow stream, whisking until emulsified.
  • Add zucchini and fennel to dressing.
  • When peas are tender, transfer with a slotted spoon to a sieve set over a large bowl, reserving cooking water in pot, and cool peas slightly, then add to salad.
  • Return water to a boil and add remaining 1 1/2 tablespoons salt, then cook corn and edamame, uncovered, until tender, 6 to 7 minutes.
  • Transfer to sieve to cool slightly, then add to salad and stir to combine. Cool salad completely and serve chilled or at room temperature.

Nutrition Facts : Calories 280.7, Fat 13.9, SaturatedFat 1.9, Sodium 1785.3, Carbohydrate 30.3, Fiber 7.4, Sugar 3, Protein 13.4

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