FEEDING SOPHIA: Super Zucchini and Carrot Cakes
- May 25, 2011 -
I am beyond excited to introduce you to one of the most amazing moms, cooks and food experts I know! Of course I might be biased since she is my sister, but anyone who knows Katie Soldo will tell you that she is always cooking up something fresh, in season, and insanely yummy. She was ahead of the “trend” on organic foods and shopping local farmers markets, and so her years of experience has led her to become the go to foodie for everyone she knows. Last June she welcomed her first child into the world, and now that little Sophia is ready to eat up a storm, Katie has decided to share her recipes and ideas with everyone via her blog, Feeding Sophia. Since her concept fits so perfectly into the Bloume baby brand, we decided to feature her blog entries weekly on our very own blog, hoping to spread her inspiration for feeding our little ones with fresh, organic and tasty meals. We hope you enjoy and spread and word! Bon Apetite!
FEEDING SOPHIA
When I hit the farmers market this weekend I noticed zucchini and other summer squash overflowing from many of the stalls. I decided to grab a few different types of squash to use during the week.
When I got home I settled on making zucchini cakes. I also purchased some beautiful baby carrots at the market so I decided to add those too. I started with a basic zucchini recipe I found on the internet and altered it by adding flax and multi-grain baby cereal to pack in some extra nutrients for Sophia. The result, delicious..Sophia loved it! My husband also gobbled down a few of these and was shocked when I told him that I added the flax and multi-grain cereal.
Zucchini or summer squash is abundant in the farmer’s market starting in May. Zucchini is an excellent source of potassium and fiber. It is also a great source of Vitamin C (supports immune system), B1 and B6. Carrots are a great source of Vitamin A (good for eyesite and supports immune function).
SUPER ZUCCHINI AND CARROT PANCAKE RECIPE
Ingredients
- 4 Cups Grated Organic Zucchini or Squash
- 1 Cup Grated organic Carrot
- 1/4 cup grated organic onion
- 1/4 cup organic Italian Breadcrumbs
- 1/4 cup baby organic multi-grain cereal (I used Earth’s Best which contains oats, spelt and barley and is fortified with iron) **You can skip the multi-grain cereal and use 1/2 cup of breadcrumbs)
- 3 tbsp ground organic flax meal (I used Bob’s Red Mill)
- 1/3 cup grated organic parmesan cheese
- 2 organic eggs
- 1/2 tsp salt
- 1/2 tsp pepper
Directions
Grate zucchini, onion and carrot with a cheese grater (you can use a food processor with the grater attachment to speed up the process). Put zucchini in metal sieve in the sink, sprinkle 1/4 tsp salt over zucchini and allow it to drain for 20 minutes (the salt will help the liquid drain out of the zucchini). Press between paper towels to remove excess moisture. It is important to squeeze out as much moisture as possible.Preheat oven to 350 degrees. Grease cookie sheet with butter (unless you are using a non-stick cookie sheet).
In a medium bowl, combine grated zucchini, carrot, onion, breadcrumbs, multi-grain cereal, flax meal, salt and petter. Add one beaten egg and mix. You should be able to make small patties with the mixture that will stick together (similar to the consistency of a hamburger). If the mixture is too dry, add one more beaten egg. Shape mixture into small pancakes. The recipe should make approximately 12 cookies sized pancakes.
Cook zucchini cakes for 12 minutes. Remove cookie sheet from the oven and flip the zucchini cakes. Cook an additional 12 minutes or until golden brown. Allow to cool before serving.
Serving Suggestions
Cut in small chunks for babies who like finger foods. For older babies/toddlers who like a dipping sauce, try tzatziki or spread cream cheese over the pancake.
Storage
I froze the extra zucchini cakes in a ziplock freezer bag. I can pop these in the microwave or toaster oven when I need an easy lunch or dinner for Sophia.
















