Trying to get veggies into picky eaters can feel like a game of hide and seek. But what if you could turn those nutritious greens into meals they actually love? We’re sharing some top hidden vegetable recipes that make sneaking veggies into meals simple and enjoyable. With these clever recipes, your little ones will be munching on their greens without even realising it. Ready to make mealtime a bit easier? Let’s explore these tasty solutions!

5 Delicious Hidden Vegetable Recipes for Picky Eaters

Check out these 5 delicious hidden vegetable recipes that are perfect for turning mealtime struggles into wins. These sneaky dishes will help you add veggies to your family’s diet without any fuss. Let’s get cooking!

Green Mac N Cheese

Looking for an easy way to sneak some extra green veggies into a family favourite? This recipe is your answer! It makes a big batch, so it’s perfect for meal prepping and lasts up to 5 days in the fridge. If your kids are a bit fussy about veggies, just blend the broccoli into the sauce—no big chunks of broccoli, just delicious, veggie-packed goodness. Give it a go and watch those plates clean up in no time!

Type: Vegetarian, Kid Friendly, Baby Friendly

Serves 8

Prep Time: 25 minutes

Cooking Time: 25 minutes 

Ingredients

1. 600g elbows shape dried pasta
2. 1 head broccoli, chopped into medium-sized florets & stem chopped
3. 2 tablespoons olive oil
4. 1 brown onion, finely chopped
5. 1 clove garlic, crushed
6. 1 leek, finely chopped
7. 1 cup milk
8. ½ cup parmesan cheese

Recipe

1. Preheat the oven to 180°C. Bring an extra-large pot of water to boil over high heat. Add in the pasta and cook for 4 minutes. Add in the broccoli and continue to boil for a further 4-5 minutes until the pasta is still slightly firm and the broccoli is softened. 
2. Reserve half of the cooked broccoli and set aside. Reserve 1 cup of the pasta cooking water and set aside. Drain the remaining pasta and broccoli, then return to the large pot.
3. Meanwhile, add the olive oil to a large saucepan over medium-high heat. Add in the onion, garlic, and leek. Cook over medium-high heat for 5-10 minutes until softened, stirring every few minutes. Remove from the heat. 
4. Add the reserved broccoli, half of the reserved pasta water, and half of the milk into the saucepan with the cooked onions. Use a stick blender to blend everything together until smooth. Slowly add in the remaining milk and pasta water and continue to blend, until combined into a thick sauce. 
5. Pour the green sauce into the pot with the cooked pasta and broccoli. Stir gently until the pasta is coated in the green sauce. 
6. Baby Friendly: If you are preparing this recipe for a baby, remove a small amount of the green pasta mixture and set aside. Blend to a puree or mash the mixture in a bowl, depending on the age of your baby and what weaning stage they are at. 
7. Transfer the pasta into a large rectangular baking dish. Sprinkle it with parmesan cheese. 
8. Bake in the oven for 25 minutes until crispy and golden on top. Serve immediately and enjoy!
9. Kid-friendly: If you are preparing this recipe for young children, allow it to cool slightly before serving. You could also choose to blend all the broccoli into the sauce in step 4, instead of half of the broccoli. If using all the broccoli, use a blender to puree the sauce ingredients. Add the reserved pasta water slowly until you have a thick green sauce.

Pumpkin Chicken Curry

This recipe is perfect for meal prep—why not double it and freeze some for later? Feel free to mix and match veggies in the curry, and get creative with toppings like toasted cashews, chopped red chilli, a dollop of yoghurt, and extra fresh coriander.

Type: Contains Chicken, Gluten Free

Serves 4

Prep Time: 10 minutes

Cooking Time: 25 minutes 

Ingredients

1. 2 tablespoons olive oil
2. 1 onion, chopped
3. 4 medium-sized chicken thigh fillets, chopped into large pieces
4. 1 teaspoon garam masala
5. 1 teaspoon turmeric
6. 1 teaspoon cumin
7. 1x 375ml can light evaporated milk
8. ½ of a small pumpkin, chopped
9. 1 small eggplant, chopped
10. 1 zucchini, chopped
11. 1x 400g tin lentils, drained and rinsed
12. 1 bunch bok choy
13. Handful fresh coriander leaves
14. Cooked quinoa, to serve

Recipe

1. Heat the olive oil in a large pan over medium to high heat. Add in the onion and chicken and cook, turning often, for 4-5 minutes. 
2. Stir in the garam masala, turmeric and cumin. Then pour in the evaporated milk. 
3. Add in the pumpkin, eggplant and zucchini. Cover and simmer for 5-10 minutes until the vegetables have softened and the chicken is cooked through. 
4. Stir in the lentils, bok choy and coriander. Allow to cook for a further 5 minutes until heated through. 
5. Serve the curry alongside the quinoa. Serve immediately and enjoy!

To discover a new twist on pumpkin, try this Healthy Pumpkin Pasta recipe.

Ratatouille With Chickpeas

Ratatouille is a classic French vegetable dish that's both easy to prepare and versatile. Enjoy it on its own or as a tasty side with grilled white fish. It’s also fantastic served cold the next day.  

Type: Vegetarian, Vegan, Lactose Free, Gluten Free

Serves 4-6

Prep Time: 5 minutes 

Cooking Time: 15 minutes

Ingredients

1. 1 tablespoon olive oil
2. 1 brown onion, diced
3. 1 garlic clove, minced
4. 1x400g tin crushed tomatoes
5. 1 large zucchini, chopped
6. 1 large red capsicum, chopped
7. 1 large eggplant, chopped
8. Handful basil leaves, plus extra to serve
9. 1x400g tin chickpeas, drained and rinsed
10. Sprinkle of salt and pepper

Recipe

1. Heat olive oil in a large saucepan over medium heat. Add the onions and garlic and sauté for a couple of minutes until soft. 
2. Add the tin of tomatoes and bring to a simmer. Add the zucchini, capsicum and eggplant and reduce the heat to low. Cover the saucepan with a lid and leave to cook for 10-15 minutes, stirring often, until vegetables are softened. 
3. Stir through the chickpeas and basil leaves and continue cooking until heated. Sprinkle over the salt and pepper as well as extra basil leaves and serve. Enjoy!

Give this Chickpea Scramble recipe a go to boost the nutrition in your meals and support your kids' health.
 

Veggie Gnocchi Bake

This pasta bake is a fantastic twist on a classic, sure to be a hit with everyone. Finely chop the vegetables for a smooth tomato sauce that even fussy kids will enjoy.
 

Type: Vegetarian, Kid Friendly

Serves 4

Prep Time: 25 minutes

Cooking Time: 20 minutes 

Ingredients

1. 2 tablespoons olive oil
2. 1 onion, finely chopped
3. 1 carrot, finely chopped
4. 1 stick celery, finely chopped
5. 1 clove garlic, crushed
6. 1 zucchini, finely chopped
7. 1 red capsicum, finely chopped
8. 2 tablespoons tomato paste
9. 1 ½ cups (375ml) water
10. 1x 500g packet gnocchi
11. Handful fresh basil leaves
12. 1/3 cup mozzarella cheese

Recipe

1. Preheat the oven to 190°C. Heat a large wide saucepan or pot over medium to high heat. 
2. Add the olive oil, onion, carrot and celery. Cook for 5 minutes until softened, stirring occasionally. 
3. Add in the garlic, zucchini, and capsicum and continue to cook for a further 5 minutes, stirring occasionally. 
4. Mix in the tomato paste, and slowly stir in the water. Reduce the heat to medium and allow the sauce to simmer, uncovered, for 10-15 minutes. 
5. Meanwhile, heat a large non-stick frying pan over medium to high heat. Add in the gnocchi and cook for 5 minutes, stirring often, until slightly crispy. Remove from the heat. 
6. Remove the tomato sauce from the heat. Add the gnocchi into the tomato sauce, along with the basil leaves, and gently stir to combine. 
7. Transfer the gnocchi mixture into a large round baking dish. Sprinkle the cheese over the top. 
8. Place into the oven and bake for 15-20 minutes until the sauce is bubbling, and the cheese is melted and golden.
9. Serve immediately and enjoy! If serving to children, allow it to cool slightly before serving. 

Zucchini And Corn Slice

This quick recipe is perfect for a speedy snack or a tasty addition to your kids' school lunch boxes.
 

Type: Vegetarian, Kid Friendly, Baby Friendly, Snacks

Makes 15 squares

Prep Time: 5 minutes

Cooking Time: 40 minutes 

Ingredients

1. 6 eggs
2. 1 cup milk
3. 1 cup wholemeal self-raising flour
4. 2 large zucchini, grated
5. 1 cup corn kernels
6. Handful fresh herbs eg. Coriander, mint
7. ½ cup grated cheese (optional)

Recipe

1. Preheat the oven to 180°C. 
2. Line a rectangular baking tray with baking paper.  
3. In a large bowl whisk together the eggs and the milk. Add the flour and whisk until smooth. 
4. Add in the grated zucchini, corn, herbs, and cheese (if using). Stir well to combine. 
5. Pour the batter into the baking tray. Place into the oven and bake for 35-40 minutes, until puffed up and golden. 
6. Remove from the oven and allow to cool completely in the baking tray. Once cooled, cut the zucchini slice into squares and enjoy!

Summing Up

Adding veggies to your meals has never been easier or tastier! With these hidden vegetable recipes for picky eaters, you can turn mealtime into a fun, health-boosting experience. These recipes not only make healthy eating a breeze but also bring a creative twist to getting essential nutrients. So, get cooking and see how your family will enjoy every bite, all while sneaking in those veggies in the most delicious way!
 

For more healthy recipes, check out our Recipes section.