Zucchinis or courgettes, originally hail from Central and South America but were refined into the familiar green and yellow varieties we know today by growers in northern Italy. Now a staple in British gardens, they grow fast and crop generously. They are best picked small and young – leave them too long and they’ll grow into full-sized marrows! With their soft texture and mild flavour, courgettes are brilliant for weaning and surprisingly good in baking too.
- Gentle on tiny tummies – soft texture and mild taste make them ideal for first foods
- Naturally nutritious – a source of vitamin C, potassium, and fibre
- Sneaky veg magic – adds moisture and subtle sweetness to cakes without overpowering
- Low in calories, high in goodness – a win for all ages
From what age are they suitable for babies?
Courgette or zucchini is suitable as one of the first vegetables to start complementary feeding from the 6th month. It is mild, easily digestible, and very well tolerated.
Tip: Make sure to prepare your courgette as fresh and organic as possible.
Serving suggestions for babies: These may vary depending on your child's age and abilities. For babies, zucchini should always be well-cooked and prepared gently. It must be washed thoroughly; peeling is optional but can help if the baby is particularly sensitive to the skin. Cut the zucchini into small sticks, boil, or steam until soft. This makes it easy to digest and ideal for small babies.
Notes: Courgette are about 95% water, low in calories, and a source of vitamin C and potassium, both great for immune support. While it contains many important vitamins and minerals, it also contains fibre and natural plant compounds, which can sometimes cause bloating in sensitive stomachs if eaten in large quantities. Therefore, offer in small portions and together with other vegetables.
A cake with a secret: Courgettes are also a quiet hero in baking, adding moisture and a gentle sweetness to recipes like our courgette chocolate cake. It’s a clever way to sneak in some extra goodness, perfect for picky eaters and unsuspecting grown-ups alike who aren’t keen on their greens. Check out our Courgette Chocolate Cake recipe here. It’s one of those recipes that gets nods of approval before anyone realises it’s got a green twist. And yes, seconds are practically guaranteed.
Fun fact: Courgette or zucchini? It’s all down to language. The word courgette comes from French, meaning “little squash” (from courge, or marrow), and is used in British English. Meanwhile, zucchini is the Italian version, from zucca, also meaning squash — and that’s the term adopted by other countries. Both names refer to the same vegetable, and if left to grow, it becomes a marrow!
What parts of a courgette are edible?
- The fruit: That’s the part we all know — the green (or yellow) squash itself. You can eat it raw, cooked, grated, roasted, or baked.
- The skin: Thin and tender — no need to peel!
- The seeds: Soft and edible when the courgette is young. If it’s grown into a marrow, you might want to scoop them out.
- The flowers: Especially the male flowers — they’re a delicacy! Lovely stuffed, battered, or lightly fried.
So many ways to love them!
Whether you're cooking for little ones or entertaining friends, there’s a way to serve them that suits every table. Try them:
- Grated – perfect in fritters, cakes, muffins, or mixed into pasta sauces
- Batons – ideal for roasting, dipping, or adding crunch to lunchboxes
- Ribbons – toss with lemon and olive oil for a simple salad
- Spirals – a fun, low-carb alternative to noodles
- Chunks – great in stews, curries, or grilled on skewers
- Steamed – soft and gentle for baby-led weaning or side dishes
- Sautéed – with garlic and herbs for a quick, flavourful fix
- In a salad – raw or lightly cooked, they add freshness and bite
- Stuffed – fill with grains, cheese, or lentils for a hearty main
Here is a link to some delicious recipes:
The breakdown: How to cut a courgette