Zucchini in a slow cooker

Zucchini in a slow cooker is a simple and easy dish that has excellent taste characteristics and many beneficial substances that are retained in the vegetable even after heat treatment. Zucchini also harmonizes perfectly with other vegetables, for example, potatoes or cabbage. And even if you adhere to proper nutrition, then in this article you will find a suitable recipe, the dish from which contains very few calories and maximum benefits!

Stewed zucchini in a slow cooker

Stewed zucchini in a slow cooker is a juicy and nutritious dish that will surprise you with its delicate taste and melt-in-your-mouth texture. For a richer taste, we also need carrots, onions and hot garlic. This dish is perfect for a light dinner.

1. 
   How to deliciously cook zucchini in a slow cooker? We wash and peel the vegetables, cut the zucchini into medium-sized cubes.
2. 
   Grind the carrots using a Korean carrot grater.
3. 
   Finely chop the onion and garlic cloves.
4. 
   The vegetables are prepared - pour sunflower oil into the multicooker.
5. 
   Add the ingredients and sprinkle them with ground pepper and salt - mix, turn on the “Stew” program for 40 minutes.
6. 
   After the sound signal, we serve the food and serve it to the table.
7. 
   Bon appetit!

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Diet zucchini in a slow cooker

Diet zucchini in a slow cooker is an excellent option for a hearty and healthy meal that contains a minimum of calories and maximum benefits. To dilute the neutral taste of green fruits, add a little garlic, olive oil and black pepper.

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 4-6.

Ingredients:

• Young zucchini – 3 pcs.
• Carrots – 2 pcs.
• Olive oil – 1 tbsp.
• Garlic – 1 tooth.
• Dried green onions – 1 tsp.
• Ground black pepper - to taste.
• Dry dill – ½ tsp.
• Salt - to taste.

Cooking process:

Step 1. Before starting the process, wash the vegetables, peel the carrots and garlic, cut off the tails of the zucchini.

Step 2. Cut the carrots into thin rings.

Step 3. Cut the zucchini into thicker round slices.

Step 4. Sprinkle the ingredients with herbs, ground pepper and salt and mix.

Step 5. Next, add chopped garlic and olive oil to the vegetables, stir again.

Step 6. Put the mixture into the multicooker and start the “steam” cooking mode, 45 minutes is enough.

Step 7. Serve soft and aromatic zucchini with carrots to the table, supplemented with meat or as an independent dish - take a sample. Bon appetit!

Vegetable stew with zucchini in a slow cooker

Vegetable stew with zucchini in a slow cooker is truly a summer dish that no one can be indifferent to, because the combination of vegetables gives you real gastronomic pleasure.Despite the simplicity of the composition and method of preparation, you will find it very tasty!

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Tomatoes – 1 pc.
• Garlic – 2 teeth.
• Large zucchini – 1 pc.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Vegetable oil – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Layer by layer, remove the peel from the onion, cut into arbitrary slices.

Step 2. Three peeled carrots on a borage grater.

Step 3. Rinse the tomato and cut into cubes.

Step 4. Start the “Frying” mode and heat the vegetable oil, sauté the onion until transparent.

Step 5. Add carrot sticks, mix and simmer until soft.

Step 6. Add the tomatoes and heat everything together for a few more minutes.

Step 7. We supplement the frying with zucchini cubes, garlic passed through a press, spices and salt - stir and switch the multicooker to the “Stew” mode for 15 minutes.

Step 8. At the end of the operation of the equipment, the food is completely ready to eat - let’s taste it. Bon appetit!

Zucchini casserole in a slow cooker

Zucchini casserole in a slow cooker is a lush and tender dish that literally melts in your mouth. But this is not at all surprising, since the dish includes such ingredients as hard cheese and sour cream, and a large amount of herbs adds special sophistication.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 5.

Ingredients:

• Zucchini – 1 pc.
• Sour cream – 150 gr.
• Hard cheese – 180 gr.
• Greens – 1 bunch.
• Eggs – 2 pcs.
• Flour – 3 tbsp.
• Baking powder – 1 tsp.
• Vegetable oil – 1-2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1.Peel the zucchini from the skin and seeds, using a grater with large holes.

Step 2. Beat the eggs into the chips and add the grated cheese - mix.

Step 3. Add salt, ground pepper, chopped herbs and sour cream to the mixture.

Step 4. Gradually stir in flour and baking powder into the mixture - pour the mixture into a multicooker bowl coated with a thin layer of oil. Cook on the “Baking” program for one hour.

Step 5. Cool the aromatic dish slightly and only then remove it from the bowl. Cook and have fun!

Zucchini in a slow cooker with cabbage and potatoes

Zucchini in a slow cooker with cabbage and potatoes is nutritious and very tasty! The most difficult thing for a cook during the cooking process is to clean and cut the ingredients; the rest of the actions will be performed for you by the miracle of modern technology; you just need to turn on the desired mode!

Cooking time – 90 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Zucchini – 1 pc.
• Cabbage – ¼ head.
• Potatoes – 2 pcs.
• Carrot – 1 pc.
• Puree tomatoes – 1 tbsp.
• Butter – 50 gr.
• Seasonings - to taste.
• Salt - to taste.

Cooking process:

Step 1. Peel the potatoes and zucchini and rinse them under running water, cut them into small cubes and throw them into the bowl.

Step 2. Finely chop part of the cabbage and rub it with salt with your hands and place it on top of the vegetable cubes.

Step 3. Lay out the next layer of carrot shavings and add a little salt.

Step 4. Mix the ingredients and add a piece of butter, mashed tomatoes, seasonings and salt. We start the “Baking” program for one hour and cook under the lid, stirring occasionally.

Step 5. Place the aromatic food on portioned plates and enjoy the meal. Bon appetit!

Chicken with zucchini in a slow cooker

Chicken with zucchini in a slow cooker is a hearty dish that will pleasantly surprise you with its bright and rich taste. Such a roast can even be served at a holiday table, because during joint stewing, all components are maximally saturated with each other’s juice and aroma.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Chicken fillet – 350 gr.
• Potatoes – 600 gr.
• Zucchini – 1 pc.
• Onion – 2 pcs.
• Sweet pepper – 1 pc.
• Carrot – 1 pc.
• Tomato paste – 1 tbsp.
• Sunflower oil – 60 ml.
• Salt – 1.5 tsp.
• Ground black pepper – ½ tsp.
• Water – 1.5-2 l.

Cooking process:

Step 1. Clean the chicken fillet from films and rinse it, cut it into random pieces and fry in sunflower oil for about 15 minutes (“Frying” mode).

Step 2. Then add chopped onion and carrots, mix and fry everything together for another 5 minutes.

Step 3. Now add bell pepper strips and peeled zucchini cubes.

Step 4. Salt and pepper, season with grated tomato paste.

Step 5. Add potato slices and fill the ingredients with 1.5-2 liters of water, close the lid and simmer for an hour, turning on the “Soup” program.

Step 6. Prepare and enjoy not only the result, but also the process!

Stew with zucchini and eggplant in a slow cooker

Stew with zucchini and eggplant in a slow cooker is a classic of the summer menu, which captivates with its lightness and excellent taste. An additional advantage of this dish is the fact that it is wonderful not only warm, but also cold.

Cooking time – 45 min.

Cooking time – 10-15 min.

Portions – 6-7.

Ingredients:

• Eggplants – 3 pcs.
• Onion – 2 pcs.
• Zucchini – 2 pcs.
• Tomatoes – 4 pcs.
• Garlic – 5 teeth.
• Tomato paste – 1 tbsp.
• Carrots – 2 pcs.
• Sunflower oil – 40 ml.
• Salt - to taste.
• Greens - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut off the tail of the washed eggplants, cut into half rings and generously salt, mix and leave for 5-7 minutes to get rid of bitterness.

Step 2. Grind the zucchini in the same way.

Step 3. And pre-peeled carrots.

Step 4. Cut the onion into half rings and the garlic into small segments.

Step 5. Heat the sunflower oil and fry the onion, add the carrots and simmer for 10 minutes.

Step 6. Squeeze out the eggplant pieces and place them in a sauté pan, frying for another 10 minutes.

Step 7. Add zucchini and actively mix the mixture.

Step 8. Season the ingredients with finely chopped tomatoes, garlic and tomato paste.

Step 9. Season the vegetables with a little salt and pepper, close the lid and turn on the “Stew” program for 20-30 minutes, until soft.

Step 10. We distribute the appetizing dish onto plates, decorate with herbs and invite the household for dinner. Bon appetit!

Squash caviar in a slow cooker

Squash caviar in a slow cooker is a delicate appetizer that even someone who has set foot in the kitchen for the first time can prepare! However, despite the simplicity of preparation, the dish will appeal to all lovers of uniform textures and vegetables.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions— 6.

Ingredients:

• Zucchini – 3 pcs.
• Carrot – 1 pc.
• Onion – 1 pc.
• Vegetable oil – 3 tbsp.
• Tomatoes – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Pour vegetable oil into the multicooker bowl and heat it in the “Frying” mode, add chopped carrots and onions and fry for about 5 minutes.

Step 2. Add zucchini cubes.

Step 3.Remove the skins from the tomatoes and puree in a blender until smooth.

Step 4. Pour the pulp into the vegetables, pepper and salt.

Step 5. Close the lid and switch the multicooker to “Stew” for 30-40 minutes.

Step 6. Pour the softened mixture into a plate and grind with a blender.

Step 7. Bon appetit!