Inspired by the mint and olive oil combination in Lebanese cuisine, this baby food is made by mashing steamed zucchini with fresh mint. It can be frozen in small portions for storage over several weeks and easily served to a baby at brunch.
Steam the zucchini slices for 12 minutes, until tender.
Blend the cooked zucchini with the mint leaves until smooth.
Stir in the olive oil and divide the puree among small containers. Freeze any portions that will not be served.
Do not overcook the zucchini; if it releases too much water, the puree will become runny and separate in storage containers.
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