Recipe and Photo by Mackenzie Smith Kelley

• Makes 6 ounces (or three 2-ounce jars)

This week our CSA was full of zucchini and our garden full of fresh herbs, so I blended a batch of zucchini simmered in coconut milk with mint & basil and a hefty shake of cinnamon for our 9-month-old baby. What a hit!

We had already tested each separate ingredient by introducing single ingredients and waiting a day or two to make sure she did not react to any of them after her first try. Soft herbs are a nice way to introduce new flavors and make pureed vegetables taste even better, and they are easy to throw into a puree. If your baby hasn’t tried zucchini yet, it is an easy vegetable to introduce— just simmer or steam in water and puree until smooth.

This time, I made a small batch of this to make sure bebé was into it, and she wolfed it down in record time. Will be doubling or tripling this batch next week — bring on the zucchini, JBG!

• 2 small zucchini, chopped
• 1/4 cup coconut milk
• 4-5 basil leaves, roughly chopped
• 4-5 mint leaves, roughly chopped
• 1/4 teaspoon cinnamon

Chop zucchini and add to saucepan with coconut milk. Simmer on medium for about 2 minutes, then cover the pan and let sit so zucchini continues to cook for about 3 minutes.

Move zucchini to the blender and add herbs and cinnamon and blend. Add a bit of water if you need to. Taste, and add more cinnamon or herbs if you think you should.