Tips for housewives: how to cook zucchini in a slow cooker. Zucchini dishes in a slow cooker Minced poultry cutlets with zucchini

Zucchini is often used to prepare healthy and tasty dishes. This product contains many vitamins and microelements necessary for humans. Zucchini in a slow cooker is an excellent option for baking, stewing or frying vegetables, making zucchini caviar, pie and other dishes from them. Thanks to the use of kitchen appliances, the cooking process is greatly simplified and reduced in time.

How to cook zucchini in a slow cooker

Almost every family has dishes made from vegetables, such as zucchini, on their menu. They are especially popular in the spring-summer season. To get quick and tasty results, you can use a slow cooker. With the help of this unit, the time spent in the kitchen and the duration of the cooking process are significantly reduced.

You can fry or stew vegetables in a kitchen unit, cook caviar, bake a pie or make a casserole, prepare stuffed fruits and much more. The scheme for creating dishes is simple: you need to prepare the products, process them in accordance with the recipe, place them in the multicooker bowl, and set the desired mode. The choice of cooking program depends on the specific food and the brand of equipment.

Which zucchini to choose

To prepare any vegetable dish using a multicooker, you should buy vegetables that are free of stains and damage, firm, and not wilted. It is advisable to purchase them in season or replace the classic version of zucchini, which lasts longer. As a rule, large, “old” zucchini are stuffed. The younger they are, the thinner the skin and the more tender the flesh. For this reason, young vegetables cook faster and are used for stewing, baking or frying.

Food preparation

Before you put the ingredients in the slow cooker and select a cooking program, you need to prepare everything. Each recipe describes what to do with the ingredients in a certain sequence, but there are also general rules. The main ingredient and other vegetables are washed, peeled, and cut as indicated in the instructions. If zucchini is made in a slow cooker with meat, then it also needs to be washed and divided into pieces. All other preparatory activities are described in the preparation procedure.

Zucchini recipe in a slow cooker

There is a wide range of ways in which you can cook zucchini using a slow cooker. A very tasty, healthy vegetable is fried and served with sauce, stuffed with a variety of products. They also make the most delicate vegetable stew with potatoes, sweet peppers, carrots, and onions. The fruits are used to prepare casseroles, pancakes, pies, and stew them with pieces of any meat (chicken, pork, beef, turkey) or minced meat. You can prepare caviar for the winter and cook puree soup.

Stewed with vegetables

Time: 1 hour 20 minutes.
Number of servings: 6 persons.
Calorie content: 75 kcal per 100 grams.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

The classic way to prepare a healthy vegetable is stewed zucchini in a slow cooker. This dish is perfect for a light but satisfying dinner or lunch. The recipe with photo is very simple, even a novice cook can handle it. You just need to chop the vegetables, place them in the kitchen unit, and select the cooking mode. This dish is served with fresh herbs and cream (optional).

Ingredients:

potatoes – 7 pcs.;
tomatoes – 4 pcs.;
onions, carrots - 1 pc.;
zucchini – 1-2 pcs.;
sunflower oil – 4 tbsp. spoons;
sweet pepper – 2 pcs.;
garlic – 5 cloves;
salt pepper.

Cooking method:

Wash and peel the onion and carrot.
Chop the onion into small cubes, chop the carrots on a coarse grater.
Pour oil into the multicooker container. Fry the vegetables until translucent.
Wash the zucchini, remove the skin, cut into cubes. Prepare potatoes in the same way.
Remove the seeds from the bell pepper and cut into strips.
Place vegetables in a bowl. Mix thoroughly. Salt, add black pepper.
Close the lid.
Set the extinguishing mode for 40-50 minutes.
10 minutes before the dish is ready, add chopped tomatoes and crushed garlic.
Garnish stewed zucchini with vegetables in a slow cooker with herbs and serve.

In sour cream

Time: 30 minutes.
Purpose: dinner.
Cuisine: Russian.
Difficulty: medium.

The next recipe for cooking zucchini in a slow cooker is vegetables stewed in sour cream. A dish cooked in sour cream sauce turns out soft and “delicate”. The cooking process in an electrical appliance differs from stewing on a stove - the products are “processed” from all sides, they simmer as in an oven. In addition to this, vegetables retain maximum nutrients.

Ingredients:

sour cream – 100 g;
zucchini – 600 g;
garlic – 2 cloves;
soybean oil – 5 ml;
fresh herbs - to taste;
spices, seasonings.

Cooking method:

Wash the zucchini, peel the skin, cut into slices.
Pour oil into the multicooker bowl. Lay out the vegetable mugs in layers, season each layer with spices, seasonings, and grease with sour cream.
Install the Baking program. Cook the dish for 15 minutes, removing the steam valve.
Then turn the zucchini over, put the valve in place and bake for another 15 minutes.
The dish is served to the table with chopped herbs and ground garlic.

Zucchini fried in a slow cooker

Time: 15-20 minutes.
Number of servings: 3-4 persons.
Calorie content: 31 kcal per 100 g.
Purpose: snack, dinner.
Cuisine: Russian.
Difficulty: easy.

A simple recipe with photos for preparing healthy fruits - fried vegetables in a slow cooker. This method provides an excellent opportunity to save the amount of oil for frying and preserve maximum vitamins. For this dish, you can separately prepare a classic version of hot sauce (mayonnaise + garlic) or serve it with a salad of fresh vegetables (tomato, cucumber, onion).

Ingredients:

zucchini – 2 pcs.;
refined sunflower oil – 15 ml;
salt, ground pepper.

Cooking method:

Remove stems from fruits and wash vegetables.
Then cut into circles of medium thickness, sprinkle with salt and pepper.
Start the Frying (or Warming) mode.
Grease the bottom of the multicooker container with oil.
Fry the circles until browned on both sides.

Zucchini Pie

Time: 1 hour.
Number of servings: 8 persons.
Calorie content: 175 kcal per 100 g.
Purpose: breakfast.
Cuisine: Russian.
Difficulty: medium.

Healthy vegetable pie is a tasty, nutritious dish for the whole family. Such pastries are prepared not only for daily meals; they are often served at holiday feasts. The recipe involves using a regular grocery set, no frills. The dish will turn out tender and beautiful. The pie with a creamy cheese taste captivates from the first tasting.

Ingredients:

zucchini – 1-2 pcs.;
sour cream – 150 g;
egg – 2 pcs.;
flour - 3 tbsp. l.;
cheese – 180 g;
baking powder for dough – 1 tsp;
butter – 10 g;
salt.

Cooking method:

Peel the zucchini and remove the seeds. Grind the vegetable using a grater.
Mix the resulting mass with eggs, sour cream, and grated cheese.
To stir thoroughly. Add sifted flour.
Then add baking powder. Knead the dough.
Grease the bottom of the bowl with oil. Place the dough inside and distribute evenly (as in the photo).
Close the lid and cook on the Baking mode for 45 minutes.

Zucchini and eggplant stewed in a slow cooker

Time: 45 minutes.
Calorie content: 40 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty: medium.

Another way to make a delicious dinner is eggplant stew. A light, but nutritious, juicy dish can be served as an independent treat or as a side dish for fish and meat. This vegetable stew is considered low-calorie, so it is perfect for therapeutic diets and children's menus (if you do not add black pepper). It is advisable to serve zucchini in a slow cooker with blueberries hot.

Ingredients:

zucchini – 400 g;
onions – 2 pcs.;
eggplant – 700 g;
tomatoes – 400 g;
oil – 2 tbsp. l.;
spices;
sugar - a small pinch (optional).

Cooking method:

Peel the onion and chop into half rings.
Heat the oil in a bowl, setting the mode to Fry.
Fry the onion until transparent.
Peel the zucchini and eggplant, cut into pieces and add to the onion.
Add diced tomatoes to them. Sprinkle the ingredients with salt, sugar and pepper.
Turn on the Extinguishing program for 35 minutes.

Zucchini stew with potatoes

Time: 1 hour.
Number of servings: 4 persons.
Calorie content: 55 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty: easy.

When you don’t have much time to cook, but you need to quickly make lunch or dinner, then stew with potatoes and zucchini will be an ideal option. The dish is hearty, tasty, and both adults and children will happily try it. The main thing is to follow the algorithm for preparing vegetable stew: prepare the ingredients correctly, choose the right program. Decorate the finished healthy dinner with fresh herbs.

Ingredients:

potatoes – 4 pcs.;
onion – 1 pc.;
salt, black pepper;
zucchini – 1 pc.;
fresh parsley;
olive oil – 2 tbsp. spoons.

Cooking method:

Peel the potatoes and zucchini, rinse and cut into pieces.
Remove the peel from the onion and fry separately in a frying pan with olive oil.
Place vegetables in a bowl and adjust taste with salt and pepper.
Run the Extinguishing program for 40 minutes.
Sprinkle with herbs before serving.

Zucchini casserole

Time: 1 hour 30 minutes.
Number of servings: 4 persons.
Calorie content: 160 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty: medium.

An original and flavorful dish is vegetable casserole. This step-by-step recipe is simple, but the result is special. In addition to vegetables, you will need some hard cheese and low-fat sour cream. The main ingredient in this delicious casserole is zucchini. Thanks to its appearance, a vegetable “cake” can decorate even a festive feast.

Ingredients:

zucchini – 2 pcs.;
onion – 1 pc.;
sour cream – 3 tbsp. l.;
flour – 4 tbsp. l.;
eggs – 3 pcs.;
salt, black pepper;
baking powder – 0.5 tsp;
fresh dill;
butter – 2 tbsp. l.;
cheese – 150 grams.

Cooking method:

Turn on the Frying program on the multicooker. Add butter to the bowl.
Peel the onion, chop with a knife, fry until golden brown.
Peel the zucchini and remove the seeds. Grate using a grater.
In one container, combine grated zucchini, fried onion, and beaten eggs. Add sour cream, flour, baking powder.
Salt, pepper, add chopped herbs.
Mix the ingredients well. Place in a bowl.
Sprinkle with shredded cheese.
Set the Baking mode for 60 minutes.

Chicken with zucchini in a slow cooker

Time: 1 hour 40 minutes.
Number of servings: 4 persons.
Calorie content: 52 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty: medium.

To add satiety to the dish, it can be cooked with poultry. Vegetable stew with chicken fillet is a juicy, appetizing and healthy dinner that will be an excellent addition to the daily menu. Thanks to the multicooker, the products retain a lot of vitamins, so the stew is recommended even for children. Spices and natural seasonings are added to tender vegetables with chicken for taste.

Ingredients:

fillet – 400 g;
potatoes – 3 pcs.;
zucchini – 1 pc.;
carrots and onions – 1 pc.;
a little oil;
tomatoes – 2 pcs.;
spices, seasonings.

Cooking method:

Cut the meat into cubes, the onion into thin rings.
Pour oil into a bowl, fry the pieces of meat on the Fry or Baking mode. Add onion to them, cook for 10 minutes.
Cut zucchini, potatoes, tomatoes, carrots into small pieces. Place on meat. Add spices and seasonings to taste.
Pour some water (half a glass). Cook for 1.5 hours, turning on the Stew program.

Stuffed zucchini

Time: 1 hour.
Number of servings: 4-6 persons.
Calorie content: 70 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty: medium.

Stuffed zucchini in a slow cooker is a dietary and healthy dish that is easy to prepare. For the recipe you will need affordable products that can be easily purchased at any store (vegetables, round grain rice, chicken eggs). It is recommended to boil the cereal in advance to speed up the cooking process. You also need ground beef, which is best made at home.

Ingredients:

rice – 100 g;
zucchini – 2 pcs.;
eggs – 2 pcs.;
fresh greens;
minced beef – 300 g;
spices.

Cooking method:

Rinse the zucchini well and dry with a paper towel.
Cut into “cups”, from which you need to remove the middle.
Make the filling from minced meat, rice, eggs and finely chopped herbs. Add spices. Mix the products thoroughly.
Stuff the vegetables.
Pour some oil into the bottom of the bowl.
Place the stuffed cups in the slow cooker.
Turn on the Extinguishing mode for 40 minutes.

Squash caviar

Time: about 60 minutes.
Number of servings: 4 persons.
Calorie content: 74 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

To please your family with something tasty, you can make caviar. This delicious dish was prepared by our grandmothers; it was at almost every family feast. It will take a minimum of ingredients and time, but the result should be incredibly tasty. The most delicate vegetable caviar will be an excellent appetizer or addition to the main dish.

Ingredients:

carrots – 150 g;
tomato – ½ fruit;
zucchini – 400 g;
onion – 1 pc.;
water – 5 tbsp. l.;
salt;
khmeli-suneli;
vegetable oil – 4 tbsp. l.;
dried dill;
ketchup (or tomato sauce) – 1 tbsp. spoon.

Cooking method:

Chop the onion into cubes and grate the carrots.
Fry vegetables in a slow cooker for 7-10 minutes (Frying or Baking mode).
Add zucchini, cut into pieces, into the bowl, add tomato, ketchup, and spices.
Mix well. Cook using the Milk porridge program for 40 minutes.
After 20 minutes, mix the products, add khmeli-suneli, pour water.
Serve the finished dish warm or chilled.

Zucchini dishes in a slow cooker - secrets and subtleties of cooking

To get a tasty and aromatic dish, you should follow certain rules. Here are some tips from experienced cooks:

It is advisable to “coordinate” the time for stewing ingredients with a specific brand of multicooker and its power. As a rule, the Stewing or Baking modes are used for cooking.
Zucchini contains a lot of juice, so if the recipe calls for grated vegetables, you need to squeeze out the liquid. Otherwise, the dish with pulp may fall apart and “float”. This is especially true for pies and casseroles.
To add sophistication and piquancy to food, you can add various spices, seasonings, and herbs. The main thing is not to overdo it with quantity and not spoil the meal.
Zucchini in a slow cooker goes well in taste with many foods, so culinary experiments with these vegetables are welcome. They harmonize equally well with fish and meat, mushrooms, cheese, and other vegetables (cabbage, onions, tomatoes, peppers, eggplants, and so on).

Video

What’s great about a multicooker is its ability to make something incredible out of a seemingly ordinary product. Let's take the same zucchini. What can you make from fresh zucchini on the stove or in the oven? Stew, casserole or pancakes... Oh, yes, also a snack cake. In a slow cooker you can make one, and another, and a third, and a lot more of a wide variety of dishes. How do you like, for example, a chocolate zucchini dessert?

True, for novice users, a multicooker can present several surprises. For example, if you choose the wrong cooking mode, a tender stew of zucchini with vegetables may accidentally turn into caviar... Different models of multicookers have different power levels and a range of modes. For example, the “Baking” mode in the same Panasonic can replace the “Frying” mode, but the more powerful Redmond in this mode works like a real frying pan, just have time to stir.
Therefore, before you start cooking such a delicate vegetable as zucchini, try to make friends with your assistant.

It is good to cook zucchini in a slow cooker in gentle modes (“Stewing”) or steam it to maintain the structure and not end up with something soggy. Various spices and seasonings, cheese, meat, etc. add flavor to zucchini.

Zucchini baked in a spicy sauce in a slow cooker

Ingredients:
4 young zucchini,
100 g hard cheese,
100 dried apricots,
4 tbsp. 9% cream,
vegetable oil, salt - to taste.

Preparation:
Grate the cheese on a coarse grater. Wash the dried apricots and chop finely. Mix cheese, dried apricots and cream, lightly salt. Cut the zucchini in half lengthwise. Turn on the “Multi-cook” mode, set the temperature to 110ºС, grease the bowl with oil. Place the zucchini in a bowl, spread the sauce evenly on top, close the lid and cook for 30 minutes.

Omelette with zucchini in a slow cooker

Ingredients:
300 g zucchini,
4 eggs,
1 onion,
100 g sour cream,
2 tbsp. butter,
2 cloves of garlic,
salt, pepper, dill - to taste.

Preparation:
Grate the zucchini on a coarse grater and chop the onion. Set the “Baking” mode for 1 hour. In a multicooker bowl, fry the onion in butter for 15 minutes, then add zucchini, garlic and dill, add salt and pepper and cook for another 10 minutes. Scramble the eggs with salt and pepper, add sour cream and pour this mixture into the vegetables. Stir and cook until the end of the mode.

Zucchini in a slow cooker, stewed with beans

Ingredients:
2 young zucchini,
1 carrot,
1 onion,
3 tomatoes
1 can of canned beans,
3 cloves of garlic,
2 tbsp. olive or any other vegetable oil,
2 tbsp. flour,
½ tsp. dried oregano,
salt, pepper - to taste.

Preparation:
Cut the zucchini and tomatoes into cubes, carrots into slices, chop the onion, chop the garlic. Rinse the beans and drain in a colander. Turn on the multicooker to the “Baking” mode, add oil and onion to the bowl and fry it for 5-7 minutes. Dip the zucchini in flour and add to the slow cooker. Put garlic, tomatoes and beans there. Season with salt, pepper, oregano and stir. Set the “Extinguishing” mode for 40 minutes.

Zucchini in creamy sauce “Tender” in a slow cooker

Ingredients:
500 g zucchini,
1 onion,
1 stack cream,
2 tbsp. butter,
salt, pepper - to taste.

Preparation:
Turn the multicooker into the “Baking” mode for 20 minutes, add butter and finely chopped onion. Fry the onion for 10 minutes. Cut the zucchini into cubes or circles, roll in flour and add to the slow cooker. Fry them with onions for another 10 minutes. Then pour in the cream and stir. Season with salt and pepper and set the “Stew” mode for 40 minutes.

Zucchini appetizer with Bolognese vegetables in a slow cooker

Ingredients:
200 g zucchini,
200 g eggplants,
200 g tomatoes,
3 cloves of garlic,
100 g olives,
200 ml vegetable oil,
3-4 sprigs of green basil,
2 sprigs of thyme,
3-4 sprigs of parsley,
salt, pepper - to taste.

Preparation:
Peel the zucchini and eggplants, cut into slices, add salt, let stand, squeeze a little and dry. Fry the zucchini and eggplant in batches in the slow cooker on the "Baking" setting on both sides in vegetable oil, and then place them on a paper towel to remove excess oil. Place the tomatoes in boiling water for 2 minutes, remove the skin, remove the liquid with seeds, and finely chop the pulp. Pass the garlic through a press. Finely chop the olives, some basil leaves, thyme and parsley leaves, mix with the tomatoes, add salt and pepper to taste. Place fried eggplants and zucchini in layers of a multicooker, coating each layer with tomato mixture, and heat in the “Stew” mode for 20 minutes. Let cool completely. Before serving, place the appetizer in the refrigerator for 30 minutes. Then divide into portions, garnish with the remaining basil leaves and serve.

Zucchini casserole in a slow cooker

Ingredients:
600 g zucchini,
3 eggs,
2 cloves of garlic,
3-4 tbsp. flour,
3 tbsp. sour cream,
2 tbsp. butter,
150 g cheese,
½ tsp. baking powder,
salt, pepper - to taste.

Preparation:
Finely chop the onion, place it in a slow cooker, add butter and fry in the “Fry” mode for 10 minutes. Grate the zucchini on a fine grater. Add to them lightly beaten eggs, sour cream, flour, baking powder, squeezed garlic, salt, pepper. Then, after stirring, add the fried onions and cheese. Immediately place the resulting mixture into the multicooker bowl (it is advisable to bake the casserole with zucchini immediately after mixing the mixture, otherwise the zucchini will release a lot of liquid). Set the “Baking” mode for 1 hour. Leave the finished casserole in the slow cooker to cool slightly, and then carefully turn it over onto a plate.

Squash caviar in a slow cooker

Ingredients:
500 g zucchini,
2 carrots,
1 sweet pepper,
1 onion,
3-4 cloves of garlic,
2 tbsp. tomato paste,
4 tbsp. vegetable oil,
a pinch of sugar
fresh dill, salt to taste.

Preparation:
Add vegetable oil to the multicooker bowl, add finely chopped onion and grated carrots and set the “Baking” mode for 40 minutes. Cut the zucchini and pepper into cubes. 20 minutes after the mode starts, add zucchini, pepper, tomato paste, sugar, salt to the multicooker and cook until the end of the mode. Then switch to the “Extinguishing” mode for 1 hour. 10 minutes before the end of the regime, add chopped garlic and dill. Then puree the prepared vegetables using a blender.

Squash puree soup in a slow cooker

Ingredients:
1 zucchini,
1 onion,
2 eggs,
40-50 g butter,
2-5 tbsp. grated parmesan,
1 tbsp. finely chopped parsley or basil,
seasonings - to taste.

Preparation:
Fry zucchini cut into small cubes in a multicooker in the “Fry” mode along with chopped onions for 5-7 minutes in melted butter. Then, to make the soup tastier, pour in meat broth or add a bouillon cube and pour in a little water. Set the multicooker to the “Stew” mode, simmer for 20 minutes, puree using a blender, adding beaten eggs, Parmesan and basil, and let it warm up a little more in the same mode. Serve the finished zucchini soup with sour cream and salted croutons.

Stewed zucchini with pork in a slow cooker

Ingredients:
2 zucchini,
500 g pork pulp,
1 carrot,
1 onion,
1 clove of garlic,
1-2 tomatoes,
1 tbsp. tomato paste,
2 tbsp. butter,
2 tbsp. flour,
1 bay leaf,
salt, pepper - to taste.

Preparation:
Cut the pork into cubes, salt and pepper and roll in flour. Finely chop the onion. Add butter to the multicooker bowl and fry for 5-7 minutes in the “Baking” or “Frying” mode without closing the lid. Then add the onion and fry for another 5 minutes. Then mix and add chopped carrots, tomatoes, zucchini, onions, tomato paste, bay leaf and chopped garlic to the total mass. You can add your favorite seasonings or even a bouillon cube. Set the “Extinguishing” mode for 1 hour.

Creamy zucchini with cottage cheese in a slow cooker

Ingredients:
500 g zucchini squash,
1 carrot,
2 sweet peppers,
1 onion,
200 g cottage cheese,
150 ml sour cream,
100 g hard cheese,
1 bunch of green onions,
1 tbsp. vegetable oil,
salt, spices - to taste.

Preparation:
Finely chop the onion and carrots and cook in vegetable oil until lightly browned for 5-7 minutes. Cut the sweet pepper into thin strips and fry for 5 minutes, cut the zucchini into circles (can be cubes or cubes) and also fry until softened. Cook all vegetables separately without spices or salt. Place a third of the fried zucchini in the multicooker bowl, half of the cottage cheese on it, and then place all the sweet peppers. Place the zucchini with cottage cheese again on the peppers and spread a layer of onions and carrots on top of all the products. Finish the preparation with zucchini and sprinkle with grated cheese. Then add the selected spices and salt to the sour cream, stir, and if necessary, lightly dilute the mixture with milk. There, if desired, you can add chopped herbs and 1 tbsp. tomato paste for color and taste. Pour in the prepared sauce and set the “Baking” mode for 10 minutes, then leave the dish for 20 minutes in the “Warming” mode. Sprinkle the finished dish with chopped green onions.

Zucchini with cheese and tomatoes in a slow cooker

Ingredients:
3 zucchini,
2-3 tomatoes,
150 g cheese,
1-2 cloves of garlic,
3-4 tbsp. vegetable oil,
salt, spices - to taste.

Preparation:
Peel the zucchini, grate the garlic and combine with salt, vegetable oil and spices. Mix the dressing well and let it sit so that the oil absorbs the aroma of garlic and spices. Chop the zucchini and tomatoes and place them, alternating (2 mugs of zucchini, 1 mug of tomato and a slice of cheese between the zucchini), in a multicooker bowl. Pour a dressing of oil and spices over the dish and cook in the “Baking” mode for 40 minutes.

Zucchini and eggplant stew in a slow cooker

Ingredients:
2 zucchini,
2 eggplants,
2 onions,
2 tomatoes
1 carrot,
2 tbsp. vegetable oil,
salt, pepper - to taste.

Preparation:
Cut the peeled zucchini, eggplant and carrots into cubes. Cut the onion into half rings. Remove the skins from the tomatoes and cut them into slices. Fry the carrots in a multicooker in vegetable oil in the “Baking” mode for 10 minutes. Then place chopped vegetables in the multicooker bowl on top of the prepared carrots: eggplants, tomatoes, zucchini, onions. Season each layer with pepper, salt and cook in the “Baking” mode for 1 hour, then simmer the dish in the “Warming” mode for another 20 minutes.

Sauteed zucchini with vegetables and rice in a slow cooker

Ingredients:
1 zucchini,
2 tomatoes
1 onion,
1 sweet pepper,
2 cloves of garlic,
¼ cup rice,
50 g butter,
⅓ stack. water,
¼ cup vegetable oil,
2 tsp salt.

Preparation:
Rinse and soak rice in cold water. Peel the zucchini, remove the seeds and cut into 2 cm thick cubes, chop the onion, squeeze the garlic through a press. Cut the tomatoes into cubes. Place the zucchini, onion and garlic into the multicooker bowl first, then the tomatoes. Place the rice on a layer of tomatoes, then add finely chopped dill and sweet pepper cut into small pieces. Add salt, add sunflower oil and hot water. Set the “Rice” mode and simmer for 17 minutes (or cook in the “Baking” mode for 20-25 minutes). After time, add butter and stir.

“Cups” of zucchini with meat filling in a slow cooker

Ingredients:
2 young zucchini,
1 chicken breast,
1 carrot,
1 sweet pepper,
1 fresh cucumber
100-150 g hard cheese,
20 g butter,
5 tbsp. ketchup or tomato paste,
greens, salt, pepper - to taste.

Preparation:
Cut the zucchini crosswise into pieces about 4-5 cm thick (to fit in the steamer bowl). Scoop out the pulp with a spoon, forming something like cups. Cut the chicken breast, pepper and peeled zucchini pulp into small pieces. Grate the carrots on a coarse grater. Pour vegetable oil into the multicooker bowl, add the prepared ingredients there and set the “Frying” mode. Add spices. When everything is slightly fried, add ketchup, stir and leave to simmer a little. Meanwhile, grate the cheese on a fine grater. Place the prepared glasses in a steaming container, salt them, fill them with filling, cover them with cheese and cook for a couple of minutes 20-25.

Chocolate cupcake with zucchini in a slow cooker

Ingredients:
1-2 young zucchini,
1.5 stack. flour,
1 stack Sahara,
2 eggs,
2-4 tbsp. cocoa powder,
½ cup vegetable oil,
1 tsp baking powder,
salt, vanillin - to taste.

Preparation:
Combine the eggs and sugar and beat, then add the butter and mix well. Separately mix the bulk ingredients and, combining everything together, knead the dough. Grate the zucchini on a coarse grater and add about 1.5 cups of the prepared mass to the dough. Pour the finished dough into the multicooker bowl, greased with vegetable oil, and cook in the “Baking” mode for 1 hour. The finished cake can be sprinkled with powdered sugar or decorated with icing.

As you can see, zucchini in a slow cooker can be cooked for breakfast, lunch, and even as a dessert. Experiment and surprise!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Zucchini can be cooked in a slow cooker without oil. By adding other vegetables, cream and cheese to the zucchini, you will get an excellent dish - aromatic and tender. And with the help of a multicooker you can cook it quickly!
Number of servings: 3-4
A simple recipe for zucchini in a homemade slow cooker, step by step with photos. Easy to prepare at home in 1 hour. Contains only 100 kilocalories. Author's recipe for home cooking.

Preparation time: 20 minutes
Cooking time: 1 hour
Calorie Amount: 100 kilocalories
Number of servings: 3 servings
Occasion: For lunch

Complexity: Simple recipe
National cuisine: home kitchen
Type of dish: Hot dishes

Ingredients for twelve servings
Zucchini - 1 piece
Frozen vegetables - 500 grams (Carrots, green peas, sweet peppers, tomatoes, celery.)
Onion - 1 piece
Cream - 100 Milliliters
Sour cream - 2-3 tbsp. spoons
Cheese - 150 Grams
Salt - - To taste
Provençal herbs - - To taste
Garlic - 2 cloves

Step-by-step preparation
I use a pack of frozen vegetables to make this simple recipe. Of course, you can use fresh ones. They need to be prepared: washed, peeled and cut into small cubes. It turns out to be a kind of delicate vegetable casserole with a creamy consistency. Quite filling. And, mind you, no meat! It will take you a little over an hour to prepare the dish.
How to cook zucchini in a slow cooker?
Set the multicooker to the “Baking” mode for 40 minutes. Place frozen vegetables in it.
Wash the zucchini and peel the onion. Cut the zucchini and onion into quarter rings. Add the onions and zucchini to the vegetables in the slow cooker once they are defrosted and warmed through. Mix everything.
20 minutes before the end of the regime, add cream and sour cream to the vegetables. Stir and cover with a lid.
Peel the garlic and pass through a press or finely chop. Mix with salt and Provençal herbs.
Grate the cheese.
Add cheese and spices with garlic to vegetables 5 minutes before the end of the regime. Mix everything and set for another 20 minutes in the “Baking” mode.
When the multicooker turns off, allow the dish in it to cool slightly. Apply in portions with a spatula.
Zucchini in the slow cooker is ready!
Bon appetit!

These vegetables ripen at the end of summer. But before autumn, you can collect so many of them on one summer cottage that you no longer know where to go from such an avalanche of zucchini. If you are not a professional farmer who grows them for sale, then you need to think about preparations - roll up the vegetables in jars for the winter, and while the zucchini is young and juicy, prepare a wide variety of dishes from them, delighting your family.

Below are some tips on how to cook zucchini in a slow cooker - a healthy and tasty vegetable. If you do not have such a kitchen unit, you can use the recipes below, finishing the dish in the oven at 180 degrees.

Zucchini with cottage cheese

Just wash two young zucchini without removing the tender skin. Chop the carrots and onions and fry until golden brown. Place on a plate. We remove two bell peppers from seeds, cut them and also fry them in a frying pan. After removing the pepper, fry the zucchini rings in vegetable oil. We will cook zucchini in the Polaris multicooker. First place a third of the zucchini in layers in its bowl. Sprinkle 100 g of unsweetened cottage cheese on top. Next comes the whole pepper. The next layer should be zucchini (one third) and another 100 g of cottage cheese. Place fried onions and carrots on top of it. Cover the last third of the zucchini. The top layer is grated hard cheese (you will need about 100 g). Add salt and pepper to a glass of cream, pour the resulting mass into the multicooker bowl. We set the unit for 10 minutes, starting the “Baking” mode. Sprinkle the finished dish with green onions.

with tomatoes

This is an autumn dish, when the fruits are already large, peel large zucchini and cut into small cubes. Chop the onion into rings, 2-3 tomatoes into slices, pass 2-3 cloves of garlic through a crush, and finely chop a bunch of parsley. Pour a spoonful of vegetable oil into the bottom of the bowl, add zucchini and onion. Fry for 10 minutes. Then add the remaining ingredients, pour in mayonnaise or sour cream. Cook the zucchini in the multicooker in the “Baking” mode for 20 minutes.

Casserole

Cut three medium zucchini into thin slices and add salt. Chop two tomatoes into slices, three 100 g of hard cheese. In a deep bowl, dilute 200 ml of sour cream with a glass of milk, add 2 eggs, 3 tablespoons of flour, grated cheese and spices. zucchini to make a delicious casserole? First, grease the bowl of the unit with vegetable oil, lay out zucchini and tomatoes in neat layers, and fill them with creamy dressing. Set the device to the “Baking” program. If an hour is not enough to fully cook the dish, set the timer for an additional 20 minutes.

How to steam

This culinary technique makes it possible to preserve all the beneficial properties of the vegetable. To prepare a delicious dish, all you need is zucchini, water and salt. We clean the zucchini and cut it into slices one centimeter thick. Pour 4 glasses of water into the bowl. Place the vegetables in a special container and add a little salt. Turn on the “Steam” mode. In half an hour, a diet lunch awaits you.

Using the recipes described above and using your own imagination, you can figure out how to cook zucchini in a slow cooker with the addition of other ingredients: with cheese, meat, potatoes, spinach.

step by step recipe with photos

For lunch or dinner, you can prepare a vegetable side dish of potatoes and zucchini in a slow cooker - it will take you literally 15 minutes to prepare the products, and smart technology will do the rest. It is advisable not to overload the dish with spices so that the taste is light and unobtrusive, “vegetable”. Although, a couple of pinches of ground pepper or coriander definitely won’t hurt. You can stew the vegetables yourself, in their own juice, or add a little tomato sauce.

Ingredients

2 tomatoes
1 zucchini
2-3 potatoes
2 tbsp. l. vegetable oil
1 onion
1/2 tsp. salt
3 pinches ground coriander
2-3 sprigs of herbs for serving

Preparation

1. Wash fresh ripe tomatoes and cut them into cubes. If the tomatoes are unripe and sour, you can add a few pinches of sugar to the dish during cooking.

2. Wash small zucchini and trim the stalk. If there are damage to the peel, they need to be cut off. Then cut the vegetable into small cubes.

3. Peel and finely chop a medium-sized onion.

4. Potatoes in the recipe are from a new harvest, “young”. However, “old” will do just fine. Peel and wash the vegetables, cut into cubes.

5. Pour a little vegetable oil into the bottom of the multicooker bowl. Set the “Stewing” or “Simmering” mode, place all the prepared vegetables into the bowl. Add salt, spices and stir.

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