Baked Zucchini Fritters for Babies 12 Months and Up — Unsalted Finger Food

Coarsely grate the zucchini. Take handfuls and squeeze them between your hands to remove the moisture. This recipe removes the moisture by hand rather than salting the zucchini and letting it drain. If you do not squeeze it, the zucchini will release water in the oven, making the mixture runny and difficult to cut into pieces.

Mix the squeezed zucchini, finely grated carrot, egg, flour, curd cheese, and chopped dill in a bowl. The mixture should sit on a spoon without running off. If it is runny, add 1 tablespoon more flour.

Spread the mixture 1.5 cm thick in a 20 × 20 cm parchment-lined pan and drizzle the olive oil over the top. Bake in an oven preheated to 190°C / 375°F for 26 minutes. The top should be golden, and the center should spring back when pressed with a finger.

Set the pan on the counter and let it cool. Cut the bake into finger-shaped pieces 2 cm wide and 6 cm long. They should extend beyond the baby’s palm; a piece that fits entirely inside the palm will disappear when grasped, making it hard for the baby to bring it to their mouth.