Today we will learn to cook!
Familiar and ordinary, familiar to everyone from childhood, zucchini is a popular and cheap vegetable. Housewives know a thousand and one recipes for preparing all kinds of zucchini dishes. These vegetables are stewed, fried, baked, canned, and they even manage to make jam.
But few people know that zucchini was brought to Europe in the 16th century from Mexico. These outlandish vegetables, surprising for Europeans (representatives of the pumpkin family, by the way), did not immediately take root in the kitchen. Fastest rated taste qualities and the ease of cooking their dishes are made by enterprising Italians. Probably, the older generation of our fellow citizens still remembers jars of squash caviar - a mandatory attribute of any Soviet grocery store. Thank God, the times of the USSR have sunk into oblivion.
The recipe for zucchini dishes today is very rich. All housewives have their own, proprietary selection of favorite recipes, which are constantly being improved, enriched and modified. Due to the advent of multicookers in our households, it is now possible to cook zucchini in these miracle helpers.
Zucchini in a slow cooker can be prepared in different ways. Interesting recipes for zucchini dishes in a slow cooker, which today are replete with magazines and newspapers, cookery books and Internet sites, there are a lot of them. Trying to cook them all is simply impossible; a lifetime would probably not be enough to do that. We invite you to try preparing interesting, in our opinion, zucchini dishes in a slow cooker. This collection of recipes and tips, how to cook zucchini in a slow cooker, will be of interest to all housewives for its simplicity and excellent taste.
Stewed zucchini in a slow cooker
You will need:- zucchini (young) 4-5 pieces;
- tomatoes - 4 pieces;
- carrots - 2 pieces;
- bell pepper(sweet) - 2 pieces;
- onions - 2 pieces;
- garlic - 1 clove;
- salt, pepper - to taste;
- sour cream - 2 tablespoons;
- refined oil - 2 tablespoons;
- water - 1 glass;
- greens (dill, parsley).
Cut the zucchini and tomatoes into cubes. Cut the onion into half rings, grate the carrots on a fine grater. Cut the pepper into strips. Place the prepared vegetables in a slow cooker. Drizzle with oil. Salt, pepper, squeeze the garlic in a garlic press. Mix sour cream with finely chopped herbs, dilute with water and pour into a slow cooker. Cooking in the "Stew" mode.
Zucchini casserole in a slow cooker
You will need:
- zucchini (medium size) - 3 pieces;
- tomatoes - 2 pieces;
- eggs - 2 pieces;
- sour cream - 200 grams;
- milk - 200 ml.
- hard cheese - 90 grams;
- flour - 3 tablespoons;
- salt, pepper, spices - to taste.
Cut the zucchini into thin slices. If necessary, peel old ones; young ones - we cut them like this without peeling them. Place in a bowl, add salt, and after 10 minutes drain the released squash juice. Cut the tomatoes into slices. Grate the cheese onto a fine grater. In a separate container, mix milk with sour cream. Add flour there, beat in eggs, grated cheese and spices. Knead. Lubricate the multicooker with refined oil. Lay out layers: zucchini and tomatoes.
Salt and pepper each layer. Pour the vegetables on top with the mixed mixture of milk, sour cream and other ingredients described above. You can cut a dozen zucchini rings and place them on top. Bake in the multicooker in the "Baking" mode for one hour. Check to see if the dish is still a little liquid - bake for another 20 minutes.
Potatoes with zucchini in a slow cooker
You will need:- potatoes - 1 kg;
- zucchini - 3 pcs;
- sour cream - 300 grams;
- vegetable oil;
- flour - 2 tablespoons;
- water;
- salt, pepper, herbs - to taste.
Cut the zucchini into slices 1 cm thick. Dip them in flour and fry them in a frying pan with vegetable oil on both sides. Cut the potatoes into thin slices 5-10 mm thick. Place in the multicooker container in layers, salt and pepper each layer: potatoes; zucchini; sour cream (4 tablespoons); then potatoes again - duplicate the sequence of layers.
Fill the laid out vegetables with water (it should be up to the level of the top layer). Cook the dish in the “Stew” mode for 1.5 hours. At the end of cooking, sprinkle with finely chopped herbs.
Steamed zucchini in a slow cooker
This recipe requires a minimum of ingredients. At the same time, the vegetables turn out to be as healthy as possible, juicy and very tasty. Since steaming spares the zucchini and preserves all the valuable substances found in them.
You will need:
- zucchini - 1 piece;
- water - 1 glass;
- salt - to taste.
The zucchini is washed, peeled, and cut in half. The middle pulp with seeds is removed. The vegetable itself must be cut into half rings. The thickness of the pieces is 1 cm. Place in a multi-cooker bowl. Salt each piece. Fill with a glass of water. Cook in the “Steam” mode for 20 minutes. If the zucchini is a little old, then the cooking time needs to be increased accordingly. It is advisable to serve this dish with sour cream and chopped herbs, or perhaps with olive oil.
Zucchini and eggplant stew
You will need:
- zucchini - 2 pieces;
- eggplants - 2 pieces;
- onion - 2 heads;
- tomatoes - 2 pieces;
- carrots - 1 piece;
- refined oil - 2 tablespoons;
- salt, pepper - to taste.
Cut zucchini, eggplant (after peeling) and carrots into cubes. Cut the onion into half rings. Remove the skin of the tomatoes and cut into slices. Fry the carrots in vegetable oil in the “Baking” mode in a multicooker for 10 minutes. Then, in the multicooker bowl, on top of the prepared carrots, place chopped vegetables in layers: eggplants, tomatoes, zucchini, onions. Pepper and salt each layer. We cook in the “Baking” mode for one hour, and then in the “Warming” mode our dish should simmer for another 20 minutes.
Zucchini and eggplant in a slow cooker prepared according to this recipe, it’s nice to decorate canned peas and sprinkle with herbs. It is worth noting that you need to mix the ingredients of the finished stew immediately before serving.
Try to cook original eggplants and zucchini in a slow cooker with photo in tomato sauce.
You will need:
- zucchini - thing;
- bell pepper (sweet) - 1 piece;
- onion - 1 piece;
- cabbage - 1 head (small);
- garlic - 2 cloves;
- tomato paste - 3 tablespoons;
- refined oil - 1 tablespoon;
- water - a quarter glass;
- basil;
- salt, pepper - to taste.
We wash the vegetables, remove the peels of eggplants and zucchini. If the zucchini seeds are large, then remove them too. The stalk of the pepper is removed. Cut zucchini, eggplant and pepper into cubes. Shred the cabbage.
Let's make the sauce. To do this, mix water tomato paste, squeeze the garlic into this mixture. Add finely chopped basil to the sauce. In a multicooker in the “Stew” mode for 15 minutes, after pouring refined oil, simmer the cabbage.
Then, with a 10-minute interval, we send our vegetables there in the sequence: onions + eggplants; zucchini. After another 10 minutes, pour the sauce over everything and stir. The total cooking time is 45 minutes. 5 minutes before the dish is ready, add the bell pepper to the slow cooker.
The prepared dish turns out to be spicy and original taste. Serve it by sprinkling each serving with herbs.
Zucchini in a Redmond slow cooker with vegetables and rice
Any housewife will want to cook these, because this dish is called “Saute” in another way.You will need:
- zucchini – 1 piece;
- tomatoes - 2 pieces;
- onion – 1 piece;
- garlic – 2 cloves;
- rice - a quarter cup;
- unrefined sunflower oil – a quarter cup;
- salt – 2 teaspoons;
- butter - 50 grams;
- water - a third of a glass;
- greens, red pepper - to taste.
The zucchini needs to be peeled, seeds removed and cut into cubes 2 cm thick. Cut the onion into small cubes, preferably chop. Squeeze the garlic through a garlic press. Cut the tomatoes into cubes. First, put the zucchini, onion and garlic into the multicooker bowl. Then - tomatoes. After washing the rice, place it on top of a layer of tomatoes.
Then add chopped dill, salt and red pepper. Pour in sunflower oil. Then, pour water (hot) into the multicooker bowl. All ingredients are mixed. Select the “Rice” cooking mode and simmer for 17 minutes. After the cooking time has passed, add butter and mix. The finished sauté is served sprinkled with herbs. Can be eaten hot or cold.
Try cooking zucchini in a slow cooker - recipes, which are described in this article, are accessible and simple, and the dishes are satisfying, tasty and will appeal to everyone without exception. Bon appetit!
Who among us doesn't love chocolate pastries? There are probably few of them. It’s not for nothing that they say that chocolate carries the hormone of happiness and joy. After all, when we eat chocolate dessert, or cake, we get great pleasure. It’s probably hard for many of us to imagine what the filling for chocolate pie maybe the most ordinary zucchini.
But this is true. If you happen to have raw zucchini at home, be sure to try baking according to this recipe. Zucchini pie is very easy to make, because it is prepared in a slow cooker, and most importantly, it turns out airy and amazingly tasty.
If you say your chocolate pie contains zucchini, people won't believe you. During cooking, vegetables become so soft that they can easily be confused with something else, such as apples. So, let's prepare.
- Zucchini (grated) – 1.5 cups
- Granulated sugar – 1 cup
- Flour – 1.5 cups
- A raw egg- 2 pieces
- Vegetable oil – 7 tablespoons
- Chocolate powder(cocoa) – 2 tablespoons
- Baking powder – 10 grams (1 sachet)
- A pinch of salt
- Vanillin – 1 gram
Chocolate zucchini pie in a slow cooker - recipe
First you need to prepare raw zucchini. Wash the vegetables well under running water. If you have old zucchini, it is advisable to peel them with a knife. Next, grind everything on a medium grater.
Zucchini dishes in a slow cooker are very tasty and healthy. They are perfect for those who are on a diet, and will be useful for children, the elderly, and in general everyone!
Surprisingly, it was only in the 18th century that cunning Italians thought of eating young zucchini. Before this, only the seeds were valued in zucchini. It is zucchini that has all the qualities and properties that we, who are always on diets, need so much. IN fresh zucchini only 27 calories, a lot of vitamins and other benefits, among which potassium should be especially noted.
Today we will prepare zucchini dishes in a slow cooker, adapting the most different recipes. First of all, let's remember the cool cartoon about the little rat ladle and prepare ratatouille, where zucchini plays an important role.
Ratatouille
Ingredients:
2 young zucchini,
2 eggplants,
2 sweet red peppers,
2 onions (large),
8 fleshy tomatoes,
2 tbsp. tomato paste,
½ cup vegetable oil,
2 tsp salt,
2 tsp Sahara,
greens, a mixture of dried Provençal herbs - to taste.
Preparation:
Cut the eggplants into 3-4 mm slices, add salt and leave for 20 minutes. Then rinse and blot dry (with paper or regular kitchen towels). While the eggplants are releasing their bitterness to the salt, chop the onion and Bell pepper cubes, remove the skin from four tomatoes and also chop finely. Pour vegetable oil into the multicooker bowl, turn on the “Baking” or “Frying” mode, heat it up and place the onion in the bowl. Fry it for a couple of minutes until translucent, add pepper, simmer for another couple of minutes and place the tomatoes in the slow cooker. Stir and simmer in the same mode for about 15 minutes. If the zucchini is young, you don’t need to peel it, just cut it into the same circles as the eggplant. Also cut the remaining tomatoes into slices. Add tomato paste, a teaspoon of salt, sugar and dried herbs to the multicooker bowl, stir and pour half of the sauce into a bowl. And place the slices of vegetables into the sauce remaining in the bowl, alternating and placing them in a circle. Sprinkle the vegetables with vegetable oil, pour the sauce from the bowl (about half), add a little salt and close the lid. Set the “Extinguishing” mode for 1 hour. When serving, pour over the remaining sauce and sprinkle with herbs.
What’s good about a multicooker is its ability to prepare a dish without bothering with complications. The following recipe is a clear confirmation of this.
Chicken, zucchini and vegetable stew
Ingredients:
700 g chicken meat(anyone)
400 g zucchini,
300 g tomatoes,
200-300 g sweet pepper,
200 g eggplant,
100 g green peas,
salt, spices - to taste.
Preparation:
Everything is simple: cut all the products in identical pieces(cubes or slices), place in a bowl (no need to add oil), add salt, add spices, close the lid and set the “Stew” mode for 1 hour. Instead of salt, you can use soy sauce.
Zucchini casserole (light dinner)
Ingredients:
2 young zucchini,
1 tomato
200 g sour cream,
2 eggs,
1 glass of milk,
100-150 g cheese,
1 tsp salt,
½ tsp. ground black pepper,
butter - for greasing the bowl.
Preparation:
If the zucchini is slightly overgrown, peel off the skin and remove the seeds. Cut the zucchini in half lengthwise, then each part lengthwise and cut crosswise into 5mm thick slices. Place the zucchini in a greased bowl. Peel the tomatoes and cut into thin slices. Place on top of the zucchini. To fill, whisk eggs with milk and sour cream, add salt and pepper (you can stir with a mixer or blender), add finely grated cheese. Pour the vegetables into the bowl (the pouring should not completely cover the food). Close the lid and set the “Baking” mode for 1 hour. 10 minutes before the end of the mode, open the lid. If you find this dinner option too lean, add a few meatballs between layers of zucchini and tomatoes.
And here is another recipe for casserole with zucchini, not just a recipe, but an anti-crisis proposal.
Zucchini Casserole and processed cheese
Ingredients:
2 young zucchini,
3 eggs,
200 g processed cheese (hard, not creamy, regular cheese),
3-4 cloves of garlic,
salt, pepper, dried herbs - to taste,
vegetable oil.
Preparation:
Cut the zucchini into slices, chop the garlic, cut the cheese into pieces. Pour a little vegetable oil into the multicooker bowl, set the “Baking” or “Frying” mode for 40-50 minutes, add the zucchini, cheese, salt and pepper and cook until the cheese melts, stirring. In a separate bowl, beat the eggs, add garlic and dried herbs. As soon as the cheese has melted, pour the eggs into the bowl, stir, close the lid and cook until the end of the mode.
If the zucchini in the casserole has released a lot of juice, 10 minutes before the end of the mode, open the lid and let the excess liquid evaporate.
The slow cooker can also fry cutlets! Not quickly, that’s a fact, but it won’t overcook, but, on the contrary, will slightly simmer - an option for children and diet menu just great. And with the addition of zucchini it’s also healthy!
Minced poultry cutlets with zucchini
Ingredients:
400 g minced poultry (chicken or turkey),
1 young zucchini,
2 eggs,
1-2 tbsp. decoys,
½ tsp. salt,
spices - to taste,
flour or small breadcrumbs- for deboning.
Preparation:
Grate the zucchini on a coarse grater, drain off the excess juice. Combine with minced meat and eggs, add salt, spices and semolina, mix well and leave for 15-20 minutes for the semolina to swell. Form round cutlets, place them in a multicooker bowl, greased with oil, 7 pieces at a time, set the “Baking” or “Frying” mode for 40 minutes under the lid. After 20 minutes, turn the cutlets over. Semolina can be replaced in the recipe oatmeal, pre-soaked in half a glass of water or milk. Cutlets with them turn out especially fluffy and juicy, try it!
If you suddenly want to remember the taste of Soviet childhood, prepare squash caviar. Surprisingly, the “same” taste is given to it by an ingredient that was not included in the caviar according to GOST - mayonnaise!
Squash caviar in a slow cooker
Ingredients:
1.5 kg zucchini,
250 g onions,
100 ml tomato paste,
100 ml mayonnaise,
100 ml vegetable oil,
1 tbsp. Sahara,
½ tbsp. salt,
½ tsp. ground black pepper.
Preparation:
Peel the zucchini from the skin and seeds, if necessary (young zucchini does not need to be peeled), chop using a meat grinder or blender, place in a multicooker bowl, add mayonnaise and stir. Set the “Extinguishing” mode for 2 hours and close the lid. While the zucchini is stewing, in a frying pan or in another multicooker (some have three!), simmer the chopped onion, mixed with tomato paste, salt, sugar and pepper, in the “Stew” mode for 20 minutes. 40 minutes before the end of stewing the zucchini, add the tomato and onion mixture to it, stir, close the lid and leave to simmer until the end of the mode. Such caviar can also be rolled up for the winter - just put it in sterilized jars, quickly roll it up and wrap it up for a couple of days.
These, of course, are not all possible zucchini dishes in a slow cooker. There are a great many of them on our website - in different sections, on different pages. Come visit us more often!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Modern housewives can only envy. The abundance of all kinds of household appliances in the kitchen greatly simplifies their life and reduces the time for cooking. Which, you see, is of considerable importance in our realities. We won’t touch on all the appliances, because there are quite a lot of them, but we’ll talk about cooking in a slow cooker.
About multicookers
This miracle stove has firmly established itself in our kitchens, and therefore the issue of cooking in it is now extremely relevant. You can fry, steam, boil, bake in it. In general, you can cook almost any dish. Moreover, what is important, from almost identical products you can make completely different dishes, sometimes almost masterpieces culinary arts. Actually, it is precisely this postulate that we are going to prove by talking in detail about how to cook such a simple vegetable as zucchini in a Redmond multicooker. We took this brand as an example because it is very popular among housewives. Almost every second kitchen in our country is equipped with appliances from this brand, and therefore we will give recipes specifically for this miracle stove. Which, however, does not at all indicate that you cannot implement them on other models. Even the most budget multicookers from any manufacturer are equipped with everything necessary for everyday use of the set of functions, and therefore it doesn’t matter what “name” your unit has. In any case, there will be enough of them to prepare this vegetable. So let's begin. So, in a Redmond multicooker (or a unit of another brand)? Very simple and varied! Which is exactly what you will see now.
General principles
Before we start talking about how to cook zucchini in a Redmond multicooker, it’s worth saying the following. The recipe for dishes made from this vegetable is more than rich. By and large, it is almost impossible to try all the methods. However, you need to keep one thing in mind: zucchini can be stewed, fried, baked, stuffed, made into both complete hearty lunch dishes and amazing taste Dessert. In addition, the composition of the ingredients can be replaced at your own discretion, removing some components and adding others. In general, you are allowed to fantasize. And to make this easier, you can take as a basis the instructions we offer, so to speak, on how to cook zucchini in a Redmond multicooker. The recipes that you can see in this review may well become an excellent basis for creating your own signature dishes. Well, that’s enough theory, let’s move on directly to practice. Let's start with the most common and dearly loved dish by many - caviar.
Squash caviar
This “overseas” delicacy can, of course, be purchased in the store. However, today it no longer has the same taste to which its fans are accustomed. But a homemade one will help correct the situation. In the Redmond multicooker (as well as in another model), you can prepare a product that has “that very taste.” How? Now we'll tell you.
Cooking
We take one piece at a time bell pepper, carrots and onions. Large sizes. We cut the first into cubes, grate the second, and chop the third randomly. Pour a few spoons of vegetable oil into the bowl, add the vegetables, set the “Fry” mode and process for ten minutes. During this time, peel half a kilogram of young zucchini and cut the pulp into cubes. We send them to the vegetables, add salt and pepper, and fry for another ten minutes in the same mode. Then pour one glass tomato juice, mix, cook for forty minutes in the “Baking” mode. Next there are two options. The dish can be served in the form in which it was received. It will end up being sautéed. If you want “that same taste”, grind it additionally in a blender.
Now let’s try to stew the zucchini in the Redmond multicooker.
Simple, fast, tasty...
Even the simplest ones in the Redmond multicooker turn out very tasty. A simple set of several products, including zucchini, makes it possible to quickly prepare an excellent hearty meal. For example, if you have leftover sour cream, zucchini, several onions and a slow cooker, you can be sure that you will definitely not be left without lunch or dinner. So, how to stew zucchini in a Redmond slow cooker? Elementary. Finely chop a few onions and fry them for ten minutes in vegetable oil. Mode - “Baking”. During this time, peel the zucchini (0.5 kg will be enough), cut them into thin slices, carefully roll them in flour and add to the onion. Fry in the same mode for the same amount of time. Then add salt and pepper, pour in a glass of sour cream (if you don’t have it, you can take the same amount of cream), stir. All. Close the multicooker, set to “Stew” and wait half an hour. As we already mentioned, when zucchini is cooked in the Redmond multicooker, recipes can be modified. As, for example, in this case. If you add mushrooms along with zucchini, you will end up with a completely different dish. Well, by experimenting with greens, you can dramatically change its taste.
Stew
If possible, then during the season you should try to cook as much as possible more dishes from fresh vegetables. Great option considered a stew. This dish can be either an independent dish or an excellent side dish for any meat or products made from it. As for things here, things are going great. They go well with almost all vegetables. So, taking as a basis the “Redmond” we proposed in the multicooker, you can experiment on its basis to your heart’s content, modifying it depending on the presence or absence of certain products. We offer you the simplest option. And to prepare such a stew, you should arm yourself with young zucchini, carrots, onions, potatoes, tomatoes, tomatoes (you will need two pieces of each vegetable), as well as green beans (two hundred grams will be enough), a couple of tablespoons of rich sour cream, a few cloves of garlic and your favorite greens. All vegetables must be carefully washed and cut: potatoes and zucchini into cubes, carrots into circles, onions into rings. Chop the tomatoes randomly. Then pour vegetable oil into the bowl of our miracle stove, fry (mode - “Baking” or “Frying”, time - 5-7 minutes) the onion with finely chopped garlic, then add all the other ingredients, pepper and salt, pour the diluted glass boiled water sour cream, stir thoroughly, close the multicooker, set the “Stew” mode and go about our business for half an hour. After the signal, we try the dish. If necessary, the cooking time can be increased by another ten minutes.
By the way, the dish turns out to be practically dietary. The picture can be spoiled by the presence of a certain amount of vegetable oil in it. Well, this drawback can be eliminated and steamed zucchini in the Redmond multicooker.
Steamed zucchini
As a rule, almost all multicookers are equipped with special grates for steaming dishes. It is precisely this device that we will use in in this case. Let's not be too clever. Let's take a minimum of ingredients. Which, by the way, does not mean that our dish will turn out tasteless. So, pour a few glasses of water into the bowl. Install the grate. We peel the zucchini and cut it into fairly thick slices, put it in a container and add salt (just a little bit). Then we lay out the rounds on a wire rack, sprinkle finely chopped garlic on top and cover each with a slice of tomato. Sprinkle with grated cheese. Cook for twenty minutes. Select the appropriate mode - “Steaming”.
“Boats” with meat
Such a dish can already be a complete lunch or dinner in itself. After all, it contains minced meat. As for the type of the latter, you can take any. If you want something more filling, choose pork or beef. If you're on a diet, stick to chicken. For cooking, it is advisable to take very small zucchini. Peel the peel, cut lengthwise, remove the pulp. Cut off the bottom a little. As a result, we get something that really resembles a boat. Mix the minced meat with the crushed pulp, add one hundred grams of already boiled rice, pepper and salt. Then we make a filling from tomato paste (a half-liter jar will be enough), a few spoons of mayonnaise or sour cream and a glass of water. We carefully place our boats in the bowl, pour in the prepared sauce, set the device to the “Baking” mode and cook for about forty to fifty minutes. For products with minced chicken Thirty minutes is enough. At the end of the specified period, open the lid, fill the boats with grated cheese, and cook for another ten minutes. By the way, the dish is not only tasty and satisfying, but also original and beautiful. So such “boats” can be placed without a doubt on festive table. Guests will certainly appreciate it.
Vegetarian option
If for some reason you don’t eat meat, well, you can stuff zucchini without it. For example, take the same rice for the filling, adding fried onions and carrots to it. In addition, if you want a completely dietary dish, you don’t have to prepare the filling. Only in this case, place foil on the bottom of the multicooker. Then place the boats on it and cook in baking mode for half an hour. Then pour in a glass of tomato juice and turn on the multicooker for another ten minutes.
Pancakes
How else can you cook zucchini in the Redmond multicooker? Believe it or not, you can easily make pancakes. Peel a few zucchini and grate them on a coarse grater. Be sure to squeeze out excess liquid. Finely chop one onion, add it to the zucchini, then beat two eggs into the mixture. Add two tablespoons of flour, salt and pepper, if you like greens, you can cut them and add them too. After this, stir the mass. If it is not very thick, add more flour. Or a spoonful of starch. Heat the multicooker, pour in the oil, and then fry the pancakes with the lid open, like in a frying pan, remembering to turn the products over. The preparation time for one serving is about ten minutes, no more. Mode - “Baking” or “Frying”.
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.
How to make a casserole
This dish is prepared quite simply. Preparation does not take much time, and no special ingredients are required. It is enough to have a few zucchini, a two-hundred-gram piece of processed and hard cheese, four eggs and three large onions. Pour a few tablespoons of vegetable oil into the multicooker bowl, then fry the onion cut into rings in it. We set the mode to “Baking”, cook for about ten minutes, no more. Then to this onion pillow Lay out a layer of sliced and peeled zucchini. Place pieces of processed cheese on them, sprinkle with grated hard cheese and finely chopped herbs. Then add a layer of zucchini again. And so three or four times. We set the “Stew” mode and cook for about thirty minutes. Then open the multicooker and pour the casserole with a mixture of beaten eggs, tomato paste and seasonings. If desired, you can salt it a little, but be careful not to overdo it, since both the cheese and the pasta are already rich in this ingredient. Cook for another 10 minutes in baking mode.
This basic recipe. If desired, you can add layers of other vegetables, mushrooms, minced meat. And, of course, get a new dish and a different aroma and taste.
Conclusion
Manufacturers of miracle stoves always include special recipe brochures with recommendations with their products. Most likely, you can also find information on how to cook zucchini in a slow cooker. Recipes with photos (Redmond always supplies its customers with similar booklets) available in these brochures can be combined with those offered by us and adapted to your multicooker model. And come up with own ways cooking zucchini dishes.
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 bright taste, with skillful addition they become the basis for the most different dishes, and even for sweet ones.
However, more often zucchini is used to prepare stews, caviar, casseroles, simply fried or baked with cheese or meat.
There are a lot of recipes 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.
For cooking zucchini in a slow cooker for quick and delicious dishes use the modes Frying, Stewing, Baking and various others.
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.
Stewed zucchini in a slow cooker - quick, tasty, easy
Traditionally under stewed zucchini This means a dish not only made from zucchini, but also from a host of other vegetables. Everything together turns out tasty, tender, and thanks to the spices, aromatic. And very, very useful!
Ingredients
A small zucchini weighing a kilogram
Two medium carrots
Large onion
A couple of sweet peppers or one if very large
Three medium tomatoes
A couple of garlic cloves
A handful of chopped dill
Ground black pepper
Fresh hot pepper bean - optional
Vegetable oil, optionally flavored.
Cooking method
Peel the onion and cut into cubes.
Chop the carrots.
Place the onions and carrots in a slow cooker with two tablespoons of oil, turn on the Fry mode for 10 minutes.
Meanwhile, cut the zucchini into cubes.
Remove seeds from peppers – sweet and hot – and chop.
Add the vegetables to the onions and carrots and put them on the Stew mode for 10 minutes.
Cut the tomatoes into cubes, you can first peel them.
At the signal from the multicooker, open, add tomatoes, salt and pepper, mix well and simmer for another 10 minutes, assessing the condition of the vegetables. If they are too hard, then for 20 minutes.
Finely chop the garlic.
At the end of stewing, add garlic and herbs, keep covered for 10 minutes.
Serve hot, cold, as a side dish, appetizer or independent dish.
Stewed meat and zucchini in a slow cooker: simple and tasty
By adding to regular recipe stewed vegetables a little meat, we get a completely new dish. Nourishing and light at the same time. You can choose any meat - from tender pork to lean chicken. Well-chosen spices complement the picture of tastes.
Ingredients
300 grams of meat – in this case, pork ribs, but any other can be used
One small zucchini
A quarter of a small head of cabbage
Large onion
Two potatoes
Two spoons of tomato paste
Allspice – five peas
Ground black pepper
Dill, basil
Oil for frying
Salt to taste
If desired, spices such as khmeli-suneli.
Cooking method
Divide the meat into small pieces, place in a slow cooker with a spoonful of oil and set to Fry for 10 minutes.
Cut the zucchini into cubes.
Shred the cabbage.
Cut the onion into half rings.
Turn the meat over in the slow cooker, place the onion on it, zucchini and cabbage on top. Turn on the Fry mode for another 10 minutes.
Peel and cut the potatoes into cubes.
At the signal from the multicooker, open it, add salt, add tomato paste, spices, mix vegetables and meat, if there is no juice at all, add half a glass of water.
Turn on the extinguishing mode for 20 minutes.
After the expiration date, check the readiness of the potatoes. If everything is in order, add greens and cover. If necessary, let it simmer again.
Serve with sour cream or hot sauce.
Bake quickly and tasty: zucchini casserole in a slow cooker
It comes from zucchini great 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!
Ingredients
Zucchini weighing about a kilogram
300 grams hard cheese
Two spoons of sour cream
A couple of garlic cloves
Greens to taste
Three eggs
Two spoons of semolina
Vegetable oil
Cooking method
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 in a slow cooker in creamy sauce
Of the dishes that can be prepared in a slow cooker from zucchini quickly and easily - vegetables in cream sauce. This is a treat made from almost one product: zucchini plus delicious delicate sauce. But you can use it in the most different options. 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 children and dietary nutrition.
Ingredients
Medium zucchini weighing within a kilogram - preferably young
Bulb
A glass of cream - if not, you can take half sour cream and half milk
Nutmeg, black ground pepper, optional turmeric - it will give a nice color
Oil for frying.
Cooking method
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 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 in a slow cooker with chicken and mushrooms - hearty, simple and tasty
Stewed meat with zucchini is an excellent combination in taste, consistency, and useful 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.
Ingredients
Large zucchini– at least half a kilogram or two small ones
Half a kilogram of chicken - breast is best
Bulb
Carrot
Two hundred grams of mushrooms – champignons or wild mushrooms
Bay leaf
Salt, black pepper
Vegetable oil.
Cooking method
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.
Steamed zucchini in a slow cooker
Most dietary option A quick and easy way to 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. Do brighter taste Using seasonings will help.
Ingredients
Zucchini of any size - young will be tastier and more tender
A pinch of salt
Provencal herbs or any other set of spices to taste
Cooking method
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.
Tricks and secrets of simple and quick cooking of zucchini in a slow cooker
If you need to preserve the zucchini better shape in the form of cubes or slices, before cooking you can add a little salt to it and let it sit.
If using frozen zucchini or vegetable mixtures, before frying or stewing, it is not necessary to completely defrost them.
If you wish, you can not use oil at all for stewing. Just put the ingredients, including the zucchini, in a bowl, add salt - there will already be a lot of juice. And if you add milk, cream, sour cream, water, you get quite a lot of sauce.
All preliminary operations - frying vegetables - can be done in a frying pan, then put the products in a slow cooker and finish cooking there.
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.
Stewed zucchini in a slow cooker - quick, tasty, easy
Traditionally, stewed zucchini means a dish made not only of zucchini, but also of a host of other vegetables. Everything together turns out tasty, tender, and thanks to the spices, aromatic. And very, very useful!
A small zucchini weighing a kilogram
Two medium carrots
A couple of sweet peppers or one if very large
Three medium tomatoes
A couple of garlic cloves
A handful of chopped dill
Ground black pepper
Fresh hot peppers - optional
Vegetable oil, optionally flavored.
Peel the onion and cut into cubes.
Place the onions and carrots in a slow cooker with two tablespoons of oil, turn on the Fry mode for 10 minutes.
Meanwhile, cut the zucchini into cubes.
Remove seeds from peppers - sweet and hot - and chop.
Add the vegetables to the onions and carrots and put them on the Stew mode for 10 minutes.
Cut the tomatoes into cubes, you can first peel them.
At the signal from the multicooker, open, add tomatoes, salt and pepper, mix well and simmer for another 10 minutes, assessing the condition of the vegetables. If they are too hard, then for 20 minutes.
Finely chop the garlic.
At the end of stewing, add garlic and herbs, keep covered for 10 minutes.
Serve hot, cold, as a side dish, appetizer or on its own.
Stewed meat and zucchini in a slow cooker: simple and tasty
By adding a little meat to the usual recipe for stewed vegetables, we get a completely new dish. Nourishing and light at the same time. You can choose any meat - from tender pork to lean chicken. Well-chosen spices complement the picture of tastes.
300 grams of meat - in this case, pork ribs, but any other can be used
One small zucchini
A quarter of a small head of cabbage
Two spoons of tomato paste
Allspice - five peas
Ground black pepper
Oil for frying
If desired, spices such as khmeli-suneli.
Divide the meat into small pieces, place in a slow cooker with a spoonful of oil and set to Fry for 10 minutes.
Cut the zucchini into cubes.
Cut the onion into half rings.
Turn the meat over in the slow cooker, place the onion on it, zucchini and cabbage on top. Turn on the Fry mode for another 10 minutes.
Peel and cut the potatoes into cubes.
At the signal from the multicooker, open it, add salt, add tomato paste, spices, mix vegetables and meat, if there is no juice at all, add half a glass of water.
Turn on the extinguishing mode for 20 minutes.
After the expiration date, check the readiness of the potatoes. If everything is in order, add greens and cover. If necessary, let it simmer again.
Serve with sour cream or hot sauce.
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 in a slow cooker in creamy sauce
Of the dishes that are prepared in a multicooker from zucchini quickly and easily - 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.
An average 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, optional turmeric - 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 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 kilo 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 they are wild mushrooms, boil them 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.
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 component of a complex side dish, and 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
Provencal 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.
Tricks and secrets of simple and quick cooking of zucchini in a slow cooker
If you want the zucchini to retain its better shape in the form of cubes or slices, you can add a little salt to it before cooking and let it sit.
If using frozen zucchini or mixed vegetables, it is not necessary to completely defrost them before frying or stewing.
If you wish, you can not use oil at all for stewing. Just put the ingredients, including the zucchini, into a bowl, add salt - there will already be a lot of juice. And if you add milk, cream, sour cream, water, you get quite a lot of sauce.
All preliminary operations - frying vegetables - can be done in a frying pan, then put the food in a slow cooker and finish cooking there.
