Skewered zucchini puffs, a vegan recipe that's especially popular with kids

SAVOURY PUFF PUFFS RECIPE –

We often return to the question of how to get children to eat vegetables, greens, and fruit. We know that their health depends on their diet, and the healthier it is, the less likely they are to become overweight. Here We offer you a simple but precious recipe, taken from the book Baby Vegan Chef (Terra Nuova Editions) for the cream puffs of zucchini on a spitThe ingredients are calculated for 32 cream puffs (i.e. six people).

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Ingredients

• 200g of boiled cannellini beans
• 1 200g courgette and one for garnish
• 16 small tomatoes
• 40 grams of breadcrumbs
• 1 steamed potato
• 30 gr of almonds
• Extra virgin olive oil and salt
• 1 tablespoon of chopped parsley

Preparation

– Wash yourself la zucchini 200 grams, cut it into small pieces and blend it finely in a blender. Then add the cannellini beans, breadcrumbs, and chopped almonds, add 20 ml of oil, salt, and the crumbled potato, and blend again.

– Covered Line a baking sheet with parchment paper and spoon a few tablespoons of the mixture into a piping bag with a star nozzle. Hold the bottom edge with your left hand, and use your right hand to guide the tip to form small puffs. Bake in a preheated oven at 200°C (400°F) for ten minutes.

– Wash yourself the other zucchini and the cherry tomatoes. Slice the former, and slice the latter, leaving a few whole for decoration. Once the cream puffs are ready and cooled, thread them onto skewers, alternating them with slices of zucchini and tomato. Place a whole cherry tomato on some of the skewers. Finally, garnish with parsley and drizzle with a drizzle of oil.

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