Zucchini/courgette is, like many things in New Zealand, quite seasonal. So I’m jumping all over them while they are reasonably priced.
My boys have never been fond of zucchini so I’ve tried EVERYTHING over the years to see what works better.
Texturally zucchini can be a bit of a challenge, especially once cooked so that is something to focus on, particularly if a child has sensory sensitivities.
I have often made fritters which side-steps the textural challenge, but this time I wondered whether I could make them more ‘fussy eater friendly’.
I think these could be a win!
As green can be a turn off when children are learning to be more comfortable around veggies I have peeled them for this recipe. You can of course leave the skin on.
1 1/2 cups grated zucchini/courgette (peel for no green)
½ cup grated cheese (I used tasty)
¼ cup flour (I used wholemeal)
½ tsp baking powder
Salt & pepper
Drain the zucchini (adding some salt and leaving it to drain or squeezing through a Chux or teatowel)
Beat an egg and add to a bowl with the zucchini
Add cheese, flour, baking powder and seasoning and mix well
Set mixture aside for 10 mins so the flour gets absorbed
Oil a frying pan and heat to high medium
Make the zucchini mixture into patties and fry each side until brown
Serve immediately or keep for a few days in the fridge
Judith, MA Cantab (Cambridge University), Post Grad Dip Psychology (Massey University), is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/