We bake stuffed zucchini in a slow cooker.

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During the zucchini season, housewives agree to prepare dishes from them every day.

Zucchini is easily available, grows quickly and is inexpensive if you buy it.

They are quite large; one medium one will make a dish for several people. Zucchini is universal - without having a strong taste, when skillfully complemented, they become the basis for a wide variety of dishes, even sweet ones.

However, more often zucchini is used to prepare stews, caviar, casseroles, simply fried or baked with cheese or meat.

There are many recipes for zucchini dishes.

Many of them are adapted for a slow cooker - thanks to it, zucchini recipes are quick and tasty.

Basic principles of cooking zucchini in a slow cooker quickly and tasty

The zucchini can be used whole if it is young. For older fruits, remove the seeds and peel the skin. Overripe zucchini, with fibrous pulp, is only suitable for stewing, but it is better to choose younger vegetables.

To prepare quick and tasty dishes from zucchini in a multicooker, use the Frying, Stewing, Baking and various other modes.

You can cook zucchini in a slow cooker without anything - for example, fry or steam it. But more often they are prepared in combination with other vegetables - onions, carrots, potatoes, eggplants, peppers, tomatoes.

There are many dishes in which zucchini is combined with meat, which is used in pieces or as minced meat.

Seasonings for zucchini dishes include garlic, dill, parsley, black and allspice and other spices to taste.

For cooking in a slow cooker, zucchini is cut into cubes of different sizes, circles, boat halves - if stuffed, and also cut lengthwise into thin layers.

Greek style zucchini

Using this simple recipe with step-by-step photos, you can prepare a very tasty, appetizing dish with zucchini in a slow cooker.

Ingredients:

zucchini – 1 kg;
spinach - a small bunch;
onion – 1 pc.;
sweet pepper – 1 pc.;
tomato;
Feta cheese (or feta cheese) – 100 g;
flour – 2 tbsp. l;
sunflower oil – 3 tbsp. l;
sugar – 1 tsp;
salt pepper.

Preparation:

We cut the zucchini into circles; if the zucchini has seeds, then we clean them. Add some salt to the chopped zucchini, then roll in flour.
Cut pre-washed and peeled onions and peppers into half rings. Place the vegetables in the multicooker bowl and set the “fry” mode. As soon as the bowl of vegetables is hot, add oil and fry them until golden brown.

Add washed spinach leaves and tomato, cut into pieces, to the vegetables.

Place zucchini circles rolled in flour on top of a layer of spinach and tomato. Close the lid of the multicooker and switch it to the “baking” mode for 20 minutes.
Add cheese cubes and herbs to the finished dish and serve.

Bake quickly and tasty: zucchini casserole in a slow cooker

Zucchini makes an excellent casserole - the vegetable is easily grated, is well saturated with the aromas of other products and spices, and gives volume and shape to the dish. All you need is a couple of eggs and at least one ingredient with a bright taste - and the casserole will be a success!

• Zucchini weighing about a kilogram

• 300 grams of hard cheese

• Two spoons of sour cream

• A couple of garlic cloves

• Greens to taste

• Two spoons of semolina

Grate the zucchini, add salt, place in a colander and leave to drain excess juice.

Grate the cheese on a coarse grater, grate the garlic on a fine grater or pass through a press.

To the zucchini, transferred to a bowl, add semolina, eggs, sour cream, cheese, garlic, and herbs.

Add salt if required - it is better to taste the mixture, do not forget that the cheese is salty.

Let stand for 15 minutes for the semolina to swell.

There should be a thick mass, without any standing liquid.

If there is a lot of juice, add another spoonful of semolina.

Grease the multicooker with vegetable oil.

Pour in the resulting mixture and smooth it out carefully.

Set the Bake mode and cook the casserole for an hour.

You can serve it with sour cream, sauces, you can cool it and eat it with milk.

Zucchini casserole with cheese

The quick preparation of this tasty and healthy dish will certainly be a strong argument for including it on your list of favorites.

Ingredients:

young zucchini – 1 piece;
onion;
cheese – 180 g;
sour cream – 150 g;
eggs – 2 pcs.;
greenery;
corn or wheat flour - 3 tbsp. l;
baking powder – 1 tsp;
salt pepper.

Preparation:

Grate the zucchini on a coarse grater, lightly salt it, and rub it with your hands. Leave for 5 - 10 minutes, squeeze out excess juice.
Finely chop the onion and greens, add to the zucchini and mix.

Lightly beat the eggs, add sour cream, salt, pepper and flour mixed with baking powder. Mix everything thoroughly until a homogeneous mass is obtained.
Place vegetable filling and grated cheese into the resulting dough.

Knead the whole mass again and place it in a pre-greased multicooker bowl.
Place the bowl in place, close the lid and turn on the “baking” mode for 40 minutes.
After the signal, we don’t immediately remove the bowl; we let the casserole sit for another five to ten minutes. After which we take out our delicious aromatic dish and serve it to the table.

Zucchini in a slow cooker in creamy sauce

Among the dishes that are prepared in a slow cooker from zucchini quickly and easily are vegetables in creamy sauce. This is a treat made from almost one product: zucchini plus a delicious, delicate sauce. But it can be used in a variety of ways. Serve for breakfast or dinner as a separate dish. Place a cutlet on it and use it as a side dish. Can be put on the table as a snack. Even put a juicy circle of zucchini on bread and eat it like a sandwich, hot or cold. Suitable for baby and diet food.

• Medium zucchini weighing within a kilogram – preferably young

• A glass of cream – if not, you can take half sour cream and half milk

• Nutmeg, ground black pepper, turmeric if desired – it will give a nice color

• Oil for frying.

Cut the zucchini into slices one centimeter thick. If the zucchini is old, you can peel and cut into slices, but the taste of the dish will be slightly different, and the dish itself will not be as tender. Not to mention the appearance - the pieces will make stewed vegetables.

Finely chop the onion.

Pour a spoonful of oil into the multicooker and fry the onion in the Fry or Bake mode for 10 minutes.

Select the onion, dip the zucchini in flour and place in the multicooker bowl.

Keep on the Fry mode for another five minutes.

Turn over, place onions on top, sprinkle with salt and spices, pour in cream.

Send to the Extinguishing mode for half an hour.

After the multicooker signal, let stand for 10 minutes and serve if you plan to eat the dish hot. Or transfer to another bowl and cool.

Zucchini baked with mushrooms

zucchini – 0.5 kg;
champignons – 0.3 kg;
garlic – 2 cloves;
onions – 100 g;
vegetable oil – 50 ml;
soy sauce – 20 ml;
wine vinegar (3 percent) – 20 ml;
salt, pepper - to taste.

Cut the washed zucchini into “columns” and cut out the middle.
Crush the garlic.
Cut the onion into half rings.
Cut the mushrooms into small pieces.
Fry the mushrooms and onions in a frying pan, add garlic to them. Soy sauce and vinegar, simmer for 5-10 minutes until excess liquid evaporates. Don't forget to salt them and pepper them if desired.
Stuff the zucchini with mushrooms and place in a slow cooker.
Sprinkle with grated cheese.
Start the multicooker in the “Baking” mode for half an hour. Bake for the first 10 minutes with the lid open, the remaining time with the lid closed.
Leave the dish in warm mode for 10 minutes.

If you omit cheese, the dish can be considered lean. It turns out delicious, especially for lovers of forest products.

To simplify the process of preparing any dish, including zucchini, it is better to use a kitchen assistant such as a multicooker. Zucchini is very tasty when prepared according to step-by-step recipes with practical tips and photos.

Zucchini in a slow cooker with chicken and mushrooms - hearty, simple and tasty

Stewed meat with zucchini is an excellent combination in taste, consistency, and beneficial qualities. Supplemented with mushrooms, the dish receives new notes of taste and aroma. It is quite satisfying, and at the same time light. Instead of chicken, you can use turkey or other meat.

• Large zucchini – at least half a kilogram or two small ones

• Half a kilogram of chicken – breast is best

• Two hundred grams of mushrooms – champignons or wild mushrooms

• Salt, black pepper

Cut the chicken into pieces.

Chop the onion randomly.

Pour a spoonful of oil into the multicooker bowl, add meat and onions and set to Bake mode for 10 minutes.

Meanwhile, cut the mushrooms into plastic pieces; if wild mushrooms, boil for 15 minutes.

Cut the carrots into strips or cubes.

Cut the zucchini into cubes.

Add mushrooms and carrots to the contents of the multicooker and bake for another 10 minutes.

Final operation: add zucchini, salt, add seasonings, pour in half a glass of water - if you want a thick dish, such as goulash, or a glass if you need more sauce.

Turn on the Extinguishing mode for half an hour.

A low-fat dish of meat, mushrooms and vegetables is delicious when served cold.

Zucchini baked with cottage cheese

zucchini – 0.5 kg;
onions – 100 g;
green onions – 50 g;
carrots – 100 g;
sweet pepper – 0.5 kg;
cottage cheese – 0.2 kg;
sour cream – 0.2 l;
cheese – 100 g;
salt, spices - to taste;
vegetable oil - as much as needed.

Wash and peel the vegetables.
Finely grate the carrots and chop the onion as finely as possible.
Cut the pepper into strips.
Finely chop the onion and mix half of it with cottage cheese and half of sour cream.
Cut the zucchini into small circles, add salt and pepper.
Separately, fry the onions, carrots, peppers, and zucchini themselves in a frying pan or in a multicooker bowl.
Place a third of the zucchini in layers in the multicooker container, then half of the cottage cheese, all the pepper, the remaining cottage cheese, another third of the zucchini, fried carrots and onions, and the remaining zucchini.
Mix the remaining onion with sour cream, season it and lightly salt it.
Pour sour cream over zucchini.
Finely grate the cheese and sprinkle it on top of the sour cream and zucchini.
Close the multicooker lid.
Turn on the “Baking” mode for 10 minutes, then leave the dish in the heating mode for another quarter of an hour.

The dish has a slightly unusual taste, but many are crazy about it. It's worth trying it at least once. In addition, this dish is very healthy and not too high in calories.

Steamed zucchini in a slow cooker

The most dietary option to quickly and easily cook zucchini in a slow cooker is to steam it. An excellent side dish or part of a complex side dish, or perhaps a main dish for those who want to lose weight. Using seasonings will help enhance the taste.

• Zucchini of any size – young will be tastier and more tender

• Provençal herbs or any other set of spices to taste

Cut the zucchini into cubes. If it’s very young, don’t grind it too much; it may turn into a puree during the cooking process. Old zucchini can be cut smaller, removing seeds and skin.

Mix with salt and spices.

Place on a steaming plate.

Pour water into the bowl.

Set the steam cooking program for 20 minutes.

Zucchini in batter

Ingredients:

zucchini – 2 pcs.;
sour cream - 1 tbsp.;
eggs – 2 pcs.;
flour – 2 tbsp. l;
salt pepper;
vegetable oil for frying.

Preparation:

We wash the zucchini, but do not peel the skin, cut into 0.7-1 cm circles
Salt the chopped zucchini and leave for 15-20 minutes.

We lay out the zucchini that has released its juice on a paper napkin, and blot them thoroughly with another napkin.
Prepare the batter by whisking the eggs, adding sour cream, salt, pepper and flour. Mix everything thoroughly.

Recipe for zucchini and potatoes in a slow cooker

Stewed potatoes with zucchini is a hearty vegetarian dish that will appeal to many.

Ingredients

Zucchini – 2-3 pcs;
Potatoes – 3-4 pcs;
Onion – 1 piece;
Garlic – 2 cloves;
Dill, parsley - several branches each;
Salt, spices - to taste;
Vegetable oil – 2 tbsp.

How to cook zucchini with potatoes in a slow cooker

Wash the zucchini and cut into cubes.
Peel the potatoes and also cut into small cubes.
Chop the onion finer.
Press the garlic through a press or chop it very finely.
Pour vegetable oil into the multicooker bowl and fry the onion in the “fry” mode until golden brown.
Then put all the other ingredients into a bowl, add salt and pepper, add herbs and set the “stew” mode for 30 minutes.

After the time has passed, serve the dish to the table.

In any of these recipes, zucchini baked in a slow cooker turns out very tasty and tender. You can cook them at least every day, because these dishes take a minimum of time and are very budget-friendly. But they have a huge amount of benefits.

Zucchini can be called a universal product, because there are simply countless ways to prepare it. Thanks to their neutral taste, these summer vegetables are used not only in first and second courses, they are also used to make some desserts, and sometimes even make jam. If you are the happy owner of a multicooker, then the process of creating a variety of culinary creations will be a pleasant pastime for you. In this article we have collected several interesting recipes for cooking zucchini in a Redmond multicooker.

For this simple and tasty dish you will need very few ingredients, but no one will remain indifferent to this light and aromatic casserole. The list of required products includes the following:

young zucchini – 0.5-0.7 kg;
hard cheese – 200-300 g;
garlic – 2 cloves;
chicken eggs – 3 pcs.;
sunflower oil – 50 g;
seasoning “Italian herbs” - 1 tsp;
salt, ground black pepper - to taste.

Method for preparing zucchini casserole in a Redmond multicooker:

Wash young zucchini under the tap, remove the tails and chop into rings up to 1 cm thick.
Peel the garlic, rinse with water and pass through a press. Grate the hard cheese on a coarse grater.
Mix the prepared products together. Pour a little vegetable oil into the bottom of the multicooker container, activate the “Baking” option on the control panel of the device and transfer the zucchini to the Redmond multicooker. Salt the future casserole, add spices and carefully mix the ingredients.
Cook the dish for 5-10 minutes, stirring the ingredients occasionally. During this time, all the cheese should be completely melted.
Crack the eggs into a small bowl and whisk them with a fork or whisk until smooth.
When the cheese has melted, pour the beaten eggs into the bowl, stir the ingredients, close the lid and cook the zucchini in the Redmond multicooker for another 30-40 minutes without changing the program.
5 minutes before the end of cooking, open the lid of the device so that the juice released from the zucchini evaporates.

You should not remove the zucchini from the Redmond multicooker right away, otherwise the casserole will crumble. Wait until the dish has cooled completely, then use a wide spatula to remove it and transfer it to a large plate. Before serving, garnish the casserole with chopped dill or parsley.

Cooking soup

Still, an amazing device - a multicooker. We steamed, fried, stewed... And now we’ll prepare the soup. And without much effort. We stock up on one zucchini, onion, carrot, three potato tubers, one hundred grams of champignons, already boiled chicken breast and a tablespoon of tomato paste. We cut all vegetables into strips, except for onions. We chop it randomly. Pour two liters of water into the bowl, pour in the prepared vegetables + champignons cut into thin slices. Add pasta, salt and pepper, stir. Cooking for about an hour. Naturally, we choose the “Soup” mode. Since we have already boiled the breast, add it – finely chopped and along with the herbs – to the bowl about ten minutes before the end of the cooking process.

And finally, we’ll tell you how to prepare zucchini casserole in the Redmond multicooker.