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Creamy Zucchini and Cumin Puree


A perfect recipe for your baby gourmet!

It's green and it's creamy
A warm or cold delight
It's delicious and healthy
It's color so beautiful, so bright!

Rate this recipe 4.2/5 (22 Votes)


  • 3 zucchinis
  • 1 cup of natural yogurt
  • ½ teaspoon of cumin
  • 2 pinches of cinnamon
  • Salt and pepper to taste


Servings 8
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly


Step 1

Wash the zucchinis and cut into thick round pieces.

Place into a covered microwave-proof dish with a bit of water.

Turn up the intensity on your microwave and cook for 6 - 7 minutes or until they become tender.

Step 2

Drain well.

Add the zucchinis into a food processor with a chopping blade.

Mix until the consistency is smooth.

Add in the yogurt.

Step 3

Add in the cinnamon, cumin and salt and pepper to taste.

Reheat when desired.

Step 4

Feed it to your cute little munchkin!!

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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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