Name: French Toast Fingers With Maple Yogurt
Ingredients: 1 cup plain or vanilla Greek whole-milk yogurt; 2 tablespoons maple syrup; 2 eggs; ⅓ cup milk; ½ teaspoon ground cinnamon; 1 teaspoon vanilla extract; 4½- to ¾-inch-thick slices whole-grain bread; 1 tablespoon butter

Ingredients

Units Scale

2 cups packed fresh basil leaves
1/4 cup olive oil, plus 2 teaspoons
3 tablespoons water
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, peeled
Sea salt
3 pounds zucchini
1/4 cup grated Parmesan cheese

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Instructions

In a food processor, whirl the basil, 1/4 cup olive oil, water, lemon juice, garlic, and a pinch of salt until a smooth pesto sauce forms.
Rinse and dry the zucchini and trim both ends. Using a spiralizer, cut the zucchini into noodles. (If you don’t have a spiral cutter, you can use a peeler to shave each zucchini into wide, thin ribbons.)
Chop the pile of zucchini noodles a few times to have shorter strands.
In a large nonstick frying pan over medium-high heat, warm the remaining 2 teaspoons of oil. Add the zucchini noodles and sprinkle them lightly with salt. Cook, stirring often until the noodles are bright green and softened, 5 to 6 minutes.
Toss the noodles gently with the pesto sauce. Mound in bowls and cut into small pieces or mash to a texture your baby can handle. Top with the parmesan cheese before serving.

Notes

Zoodles, or zucchini noodles, are a fun alternative to pasta. Gently mixed with a simple basil pesto, they make a tasty vitamin C–filled lunch or side dish that adults and older kids will like, too. A spiralizer is an inexpensive gadget that makes corkscrew-curly vegetable noodles. You can also make zucchini noodles using a vegetable peeler.