Squishy Summer Courgette Bites
Vegetarian · 6m+ / Toddler · en
These easy baked courgette bites are the ultimate summer lunch for babies and toddlers. Crispy on the outside but wonderfully soft on the inside, they are perfect for baby-led weaning and sneak in some brilliant green goodness.
- Shape the batter into long 'fingers' instead of round circles to make them easier for younger babies to grip.
- If your courgettes are very watery, let the grated shreds sit for 5 minutes before squeezing them in the towel.
- Serve with a side of plain whole-milk yogurt for a fun and nutritious dipping experience.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
- Age
- 6m+ / Toddler
Ingredients
Steps
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Place the grated courgettes in a clean kitchen towel and squeeze firmly to drain out as much excess liquid as possible.
In a mixing bowl, combine the squeezed courgette, flour, egg (or ricotta), grated cheese, and mild herbs. Stir until a thick batter forms.
Drop spoonfuls of the batter onto the prepared baking tray. Flatten them slightly into finger-sized shapes, then drizzle lightly with olive oil.
Bake for 12 to 15 minutes until lightly golden and firm to the touch. Let them cool completely before serving to your little one.
Frequently asked questions
Can I make these without egg?
Yes! You can replace the egg with 2 tablespoons of ricotta cheese. The batter will be slightly thicker but will bake into lovely, soft bites.
How long do these keep in the fridge?
Store them in an airtight container for up to 3 days. They also freeze brilliantly for up to 2 months—just reheat them gently in the oven.
Are these suitable for a 6-month-old baby?
Absolutely. Because they are baked, they have a very soft texture that is easy to mash with gums. Shape them into long strips so baby can hold them easily.
What you'll need
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