Baby-Led Weaning Recipe Book by Annabel Karmel

Author:Annabel Karmel
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2019-02-27T16:00:00+00:00

Spiralized Zucchini with Pesto, Tomato, Basil, and Chicken

MAKES 4 CHILD PORTIONS

3 tablespoons olive oil

4 scallions, finely sliced

2 garlic cloves, crushed

4 large tomatoes, skinned, seeded, and roughly chopped

2 tablespoons fresh green pesto

1 cup finely diced cooked chicken breast

1 tablespoon chopped fresh basil leaves

2–3 large zucchinis

⅓ cup finely grated Parmesan cheese

a little salt and pepper (for babies over 12 months old)

It only takes minutes to transform veggies into spaghetti using a spiralizer. I’m not usually one for kitchen gadgets, however this is one is essential for anyone with a reluctant veggie eater. It’s so simple and works with other vegetables too, such as sweet potato and carrot.

To make the sauce, heat 1 tablespoon of the oil in a saucepan, add the scallions, and fry for 2 minutes. Add the garlic and fry for 30 seconds, then add the tomatoes, stir, and simmer for 4 minutes until softened. Season lightly with salt and pepper (if using) and add the pesto, chicken, and basil. Stir gently and simmer for 2 minutes, then remove from the heat.

Make the zucchini using a spiralizer to make long spaghetti shapes.

Heat a large skillet until hot. Add the remaining oil and half the zucchini to the pan. Quickly fry for 2 minutes until just softened, then remove from the heat and add the remaining zucchini. Toss together in a bowl.

Add the sauce and mix thoroughly. Sprinkle with the Parmesan and serve.

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