Thin zucchini slices are quickly grilled and blended into a purée in this recipe, bringing Uzbek cuisine's simple approach to vegetables into baby feeding. With no added sweetener, it also suits families managing diabetes.
Brush the thinly sliced zucchini with olive oil and grill over medium heat for 5 minutes per side, until soft.
Blend the grilled zucchini slices with the water until smooth.
Once the purée has cooled a little, divide it into small lidded containers; these can be kept in the freezer.
Do not slice the zucchini too thick, or it can stay raw in the middle on the grill. You can portion it into jars and keep it in the freezer.
Kabak biraz azdı, yarısını haşlanmış balkabağıyla tamamladım; renk daha turuncu oldu ama kıvamı yine pürüzsüz çıktı. Izgara süresini de balkabağı için 3 dakika kısalttım çünkü zaten yumuşaktı.
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