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Zucchini Corn Fingers – A Simple, Easy Lunch Idea for Kids 🌽🥒
These Zucchini Corn Fingers are soft, cheesy, and packed with veggie goodness. Perfect for toddlers, older kids, and even baby-led weaning when sliced into smaller strips. Easy to mix in one bowl, bake, and serve warm or cold.
Whether it’s breakfast, a quick lunchbox idea, or a toddler snack, these veggie fingers are nutritious, kid-friendly, and ready in minutes. Adults love them too!
Nutritional Benefits
- Zucchini: Vitamin C & hydration
- Corn: Fiber, B vitamins & sweetness
- Eggs: Protein & healthy fats
- Cottage/Ricotta: Calcium for growing bones
- Flour: Provides energy
Serving Ideas
- Serve warm with yogurt or avocado dip
- Great cold for lunchboxes
- Pair with a smoothie for a full meal
- Cut into smaller strips for BLW
- Add dried dill, parsley, or green onions before baking
Ingredients
- 1 medium zucchini
- 1/2 cup sweetcorn
- 2 eggs
- 2 tbsp cottage or ricotta cheese
- 3 tbsp all-purpose flour
- Shredded cheese for topping
Directions
- Preheat oven to 350°F (175°C).
- Grate zucchini and squeeze out excess liquid.
- Add zucchini, corn, eggs, cheese, and flour to a bowl. Mix until combined.
- Line a loaf pan with parchment paper and add the mixture. Top with shredded cheese.
- Bake for 20–23 minutes.
- Let cool for 15 minutes, slice into strips, and enjoy.
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