My review of the latest cookbook, Natural Baby Food, by Dr. Sonali Ruder (aka The Foodie Physician), plus a delicious and nutritious snack recipe for Zucchini Tots your own tot (and the rest of the family) will love!
Disclosure: I received a free copy of the Natural Baby Food cookbook to review. I was not compensated for my time. As usual, all opinions are my own. This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Back in May I received an e-mail inviting me to join a blog tour for Dr. Sonali Ruder’s (aka The Foodie Physician) new cookbook, Natural Baby Food – with over 150 wholesome, nutritious recipes for your baby and toddler. Well, you could imagine my excitement when hearing about this new book because my baby boy would be turning 6 months old in June and ready to start some solids! Not to mention I have a typical sometimes-picky-eater toddler at home, too.
As soon as I received the book I dived in and started reading. The book is broken down into two main parts – Part 1: Healthy Nutrition and Homemade Baby Food, and Part 2: The Recipes. Part 1 gives you all the why, when, what and how of homemade baby food and transitioning your baby from a diet of only breast milk or formula to adding solids. It takes out all the guesswork of feeding your baby, which is perfect for busy moms. The recipes in part 2 are separated into age appropriate sections, from 6 months old to the toddler years to dishes the whole family can enjoy!
When it got closer to my baby turning 6 months old I got busy in the kitchen whipping up some homemade natural baby food. I chose to give my little man sweet potatoes for his first solids – and he loved it! He couldn’t get enough of them!
Over the past month and a half I have made and given him many of the recipes out of the first chapter of the recipe section. I love making homemade baby food for my son. I know exactly what is in his food and can take pride in knowing he is eating and enjoying something nutritious I made for him. Now, don’t get me wrong, I still have used some store-bought baby foods, mainly the cereals and when also we are traveling, but if we are home I try to give him something I’ve made. Soon I’ll start to move into more fun flavors and combinations from the book, such as Pumpkin Banana Delight and Turkey and Taters.
One thing I love about this book is that it is useful for more than just a few months when your baby is an infant. You can use it as he or she grows into toddler-hood and beyond. Seriously, even if you don’t have a baby or toddler you will still find some tasty recipes in this book you will enjoy. They are all simple to make and full of flavor!
Today I’m sharing one of my toddler’s favorites that we’ve tried so far from Natural Baby Food: Zucchini Tots. Now is the perfect time of year to make these, with zucchini in season and bursting from your gardens.
These tiny veggie-filled tots are simple to make and fun to eat. I was a little worried at first that my toddler wouldn’t eat them, but my worries were washed away once he saw them. He got his little fingers on one and the rest is history! The words from his mouth after eating one: “Yum, mom! Mmmmm. These are good!” The thought in my mind: “Mission accomplished.”
If you are a new mom or know someone who is expecting or just had a baby, or even someone with a toddler, I highly recommend getting this book for you or to give it as a gift. I love it and can’t wait to make more recipes for my baby, toddler and the whole family. Natural Baby Food is a great book for anyone wanting to give their baby the best nutrition possible when starting on solids and beyond.
Now pardon me, as I snack on some more of my zucchini tots…
If you’re looking for more healthy meal ideas for your family check out my book, the Healthy Family Cookbook: 100 fast and easy recipes for the whole family.
PrintNatural Baby Food: Zucchini Tots Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 tots 1x
- Category: Snack
- Method: Bake
- Cuisine: American
Description
A fun take on a classic kid favorite, these tator tots use nutritious zucchini instead of potatoes. These zucchini tots have Italian flavors and are delicious served with your favorite tomato sauce.
Ingredients
- 1 heaping cup grated zucchini
- 1/4 cup finely chopped shallot or yellow onion
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 1/4 cup whole wheat panko or other unseasoned dried breadcrumbs
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- Olive oil
- Marinara sauce for serving
Instructions
- Preheat oven to 400 degrees F.
- Place the grated zucchini in a cheesecloth or a kitchen towel (I used a paper towel) and wring all of the excess water out (there will be a lot).
- Place the zucchini in a bowl along with all of the other ingredients (except the olive oil). Mix until combined.
- Line a baking sheet with parchment paper. Take a tablespoon of the mixture and form it into an oval shape. Repeat with the remaining mixture. Arrange the tots on a single layer on the baking sheet and spray or brush the tops lightly with olive oil.
- Bake until puffed up and cooked through, about 20 minutes. Flip halfway through cooking. Serve with tomato sauce for dipping.
Nutrition
- Serving Size: 1 tot
- Calories: 20
- Sodium: 60 mg
- Fat: 0.8 g
- Saturated Fat: 0.4 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 1.4 g
Keywords: Zucchini Tots
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Sonali- The Foodie Physician
Thanks so much for the wonderful review, Brittany! I’m so happy that you liked the book and feel that it would be a useful resource for new parents. I’m also glad that it was such good timing for you! Sienna’s first solid food was sweet potatoes too- it’s a popular choice! I’m excited that you were able to test out lots of recipes from the book and it looks like the Zucchini Tots came out great! Love the photo with the little hand grabbing one- priceless!
Brittany
Thank YOU! With my first son I didn’t make his baby food, except the mashed banana here and there. I now love making my little guy’s baby food and it is much easier and less time consuming than I thought it would be. And yes, those little hands are always grabbing for the food during my photo shoots. I thought it might be appropriate to let him snag a bite this time, though.
Tina
Great recipe Brittany,
It looks so delicious and it seems so easy to make too.
I am going to try cooking it tomorrow.
Thank You!
★★★★★
Michelle
My one year old demolished these! Great recipe and very easy to make.
★★★★★
Jan
My 12 month old LOVED these zucchini tots. I’m making a second batch as we speak!
★★★★★
Adrianna Mickelson
Looking forward to making this but wondering, any substitutions for the cheese? We do a nanny share and the other kiddo can’t have diary. I am thinking more egg to hold it together?
Brittany
I haven’t tried these without cheese, but you could definitely try an extra egg – and/or maybe a little extra panko. You’ll have to let me know how they are without cheese!
roxanne
Did without cheese and no substitute. They came out just fine. My 13 mo. Old cant get enough if these. When Im short on time i just spread the whole mixture onto a cookie sheet and cut them into squares when they are done.
Brittany
The sheet pan method sounds like a great short cut! Thanks for sharing!
Svetlana
My 11 months old loved them . They are really easy to make. Thank you so much!
★★★★★
Shannon
We skipped the salt but my nearly 10 month old really likes these. Wondering if you’ve ever tried to freeze them and how they came out?
★★★★★
Brittany
Thanks for sharing your feedback on this recipe! I have not frozen them, but I imagine they should freeze well. The only concern is that when they thaw, there might be extra moisture and become soggy. If this is the case, try soaking up any moisture with a paper towel if thawing before baking. You can try baking directly from frozen and simply lengthen the baking time until they are fully cooked. If you try it out, let me know how they turn out!