A modest zucchini is devoid of an original or any pronounced taste, however, zucchini dishes are so diverse that the vegetable is very popular in cooking. Lunch or dinner based on light and diet zucchini- an excellent choice for those who adhere to healthy eating. And we will tell you how to cook zucchini in a slow cooker, which will save the maximum useful substances contained in this vegetable.

Most often, zucchini is combined with meat: the neutral taste of a juicy vegetable only emphasizes the rich taste of pork or chicken. Moreover, by helping to digest strong meat fibers in our stomach, zucchini provide us with a valuable service.

To prepare a dish for 6 servings, take:

• pork - 0.5 kg;
• butter - 2 tbsp. l.;
• wheat flour - 2 tbsp. l.;
• onion - 1 pc.;
• carrots - 1 pc.;
• young zucchini - 2 pcs.;
• ripe tomato - 2 pcs.;
• garlic - 1 clove;
• bay leaf - 1 pc.;

Cooking order

1. Rinse the pork and cut into small cubes. Salt and pepper them, then roll in flour.
2. Peel the onion and chop it into small pieces.
3. Place the butter in the multicooker bowl. Start the "Baking" program and, after waiting for the butter to melt, lower the pieces of pork into the bowl. Fry the meat for 5 - 6 minutes without lowering the lid, then add the onion and cook the food in the same mode for about 5 more minutes. Remember to stir the contents of the bowl.
4. Wash and clean vegetables. Cut the carrots into rings or straws - at your discretion. Pour boiling water over the tomato to easily remove the skin from it, and mash the vegetable with a fork until a tomato mass is formed. Cut the zucchini into cubes.
5. Put the vegetables in the multicooker bowl, don't forget to add the bay leaf and finely chopped garlic clove as well. Season foods with your favorite spices. Program the "Extinguishing" mode for 60 minutes.

Decorate the finished dish with sprigs of fresh herbs. You will certainly appreciate that juicy note that vegetables and, in particular, zucchini in a slow cooker filled the meat with.

Zucchini with cream in a slow cooker

For a dish for 4 servings you will need:

• young medium-sized zucchini - 0.5 kg;
• butter - 2 tbsp. l.;
• medium-sized carrots - 1 pc;
• onion - 1 pc.;
• heavy cream - 1 tbsp.;
• fresh greens - a bunch;
• salt, black ground pepper - to taste.

How to cook zucchini cream sauce in the multicooker:

1. Chop the peeled onion into thin half rings. Activate the "Baking" program on the slow cooker and throw a piece into the bowl butter. When it melts, pour the onion on top and fry it for 10 minutes - it should acquire a beautiful golden hue.
2. Scrape the carrot with a knife, wash and grate on a coarse grater.
3. Wash the zucchini. If the vegetable is young, you do not need to cut the peel from it. Cut the zucchini into circles, cubes or sticks - whichever you prefer. Roll everything in flour and send to the slow cooker to the onion. Put carrots next. Fry food for another 10 minutes.
4. Now pour the cream into the bowl, salt and pepper the products, mix everything. Turn on the "Extinguishing" program for 40 minutes.

Zucchini in a slow cooker will turn out even tastier if you sprinkle them with grated hard cheese and fresh herbs.

Zucchini casserole in a slow cooker

Zucchini casserole is a healthy and easy dinner for the whole family. The dish can be made more satisfying if you bake vegetables with meat or chicken. Well, we will focus on a delicious vegetarian option.

To prepare 4 servings of the dish, take:

• 1 onion;
• 2 tbsp. l. butter;
• 2 small zucchini;
• 3 eggs;
• 4 tbsp. l. wheat flour;
• 3 art. l. sour cream;
• 0.5 tsp baking powder;
• 2 cloves of garlic;
• hard cheese - 150 g;
• fresh dill - a few branches;
• salt and black ground pepper - to taste.

Instructions for cooking zucchini casserole in a slow cooker

1. Chop the onion into small pieces and put in a multicooker saucepan, after dropping a piece of butter there. Fry the onion for 10 minutes in the "Baking" or "Frying" mode.
2. Wash the zucchini, and rubbing them on a fine grater, put the vegetables in a slow cooker to the onion already lying there. Lightly beat the eggs with a whisk, mix the flour with the baking powder, and pass the garlic through a press.
3. Put eggs, flour, sour cream and garlic into a multicooker pan. Salt and pepper the products, do not forget to add chopped dill to them. Top the vegetables with a topping of shredded cheese. We draw your attention to the fact that, having combined zucchini with other vegetables, you should immediately start baking casseroles. You can’t hesitate, because zucchini gives a lot of juice very quickly.
4. Turn on the “Baking” mode and program the multicooker timer for 60 minutes.

Do not take out the finished zucchini casserole immediately from the multicooker: it can be put on plates only after 7 - 10 minutes.

Pie with zucchini in a slow cooker

Zucchini - versatile vegetable. It can be fried, stewed, stuffed. And we suggest you bake a delicious zucchini pie in a slow cooker!

Products we need:

• zucchini - 500 g;
• eggs - 2 pcs.;
• onion - 1 pc.;
• wheat flour - 2 tbsp.;
• baking powder - 1.5 tsp;
• sausage "Doctor" - 150 g;
• vegetable oil - 1 tbsp. l.;
• butter - 20 g;
• hard cheese - 40 g;
• sugar - 1 tsp;
• salt - 1 tsp

Cooking order:

1. Peel the peel from the zucchini, cut them into small pieces and set aside for a quarter of an hour.
2. Chop the onion and fry the onion in the multicooker bowl for 10 minutes, setting the “Frying” mode. Put the finished onion on a plate.
3. Add salt and sugar to the eggs. Beat the products, gradually adding flour and baking powder. Make sure there are no lumps in the mixture.
4. Squeeze the juice from the zucchini, and then combine them with onions and add to the dough. Next, send the diced sausage and mix the dough well.
5. Lubricate a clean multicooker pan with a piece of butter and put the dough there. Turn on the program "Baking" and set the timer for 40 minutes.
6. After this time, turn the cake over on the other side and bake it for another 25-30 minutes in the same mode.
7. Put a layer on the finished cake grated cheese.

Zucchini jam in a slow cooker

If you think that zucchini and jam are incompatible things, then you are deeply mistaken! Zucchini in a slow cooker do not boil soft: their neat pieces in a sweet viscous mass look very nice. Try this unusual dish - you will definitely not regret the time spent on it!

Required products:

• peeled zucchini with pulp removed - 1 kg;
• sugar - 0.5 kg;
• lemon - 2 pcs.;
• citric acid - 2 tsp.

How to make zucchini jam in a slow cooker

1. First of all, sterilize jam jars and lids: put them in a steamer container, pour half a liter of water into the bowl. Turn on the Steam Cooking program and set the timer to 20 minutes.
2. Cut the zucchini into medium-sized pieces - about 1 cm x 1 cm.
3. Wash the lemons and cut into the same pieces as the zucchini.
4. Put the chopped products in a large bowl, mix well and cover everything with sugar. Let the mixture sit for 60 minutes.
5. After 1 hour, place the lemon-zucchini mass with sugar in a multicooker pan, pour the juice that the vegetables and citrus have isolated there. Having poured citric acid, mix everything. Set the "Extinguishing" mode to 40 minutes. Do not lower the lid. After about 8 to 10 minutes, the contents of the bowl will boil and continue to cook, boiling not very intensively. Stir the mass from time to time.
6. When the "Extinguishing" is completed, remove the pan and set it to cool. Since the jam must cool completely, you can “forget” about it for the whole night. Then turn on the "Extinguishing" program again for 40 minutes. Then by all means try the zucchini: if its softness suits you, put the hot jam in jars and roll it up. If the pieces of zucchini seem harsh to you, you can boil it one more time (put "Stew" for another 40 minutes).

Place the jam jars in a cool place. Once you try this “delicacy”, you will forever add zucchini jam to your annual blockage plan. As you can see, zucchini in a slow cooker can be easily turned into an original and very tasty dish!

Zucchini in the Redmond multicooker. Video

Zucchini is just a versatile vegetable. From it you can cook so many interesting and delicious meals: from soups to desserts. Plus, he's very helpful. With a calorie content of only 24 kilocalories per 100 grams, it contains a large amount of mineral salts, trace elements and vitamins. It is suitable for most diets and baby food. This vegetable is also a hypoallergenic product. It is his pediatricians who recommend it as the first vegetable food for children. It remains only to figure out how to cook zucchini in a slow cooker. With this assistant, any dishes are both tastier and healthier.

squash soup

A plain-looking zucchini can simply transform the taste of any soup. And if you cook according to the recipe, where he plays the main role, you will definitely get the most delicious first course. Just when cooking, zucchini perfectly retains its color and taste. And this is necessary for beautiful and fragrant soups.

For squash soup for four, you will need 150 grams of onions, 1 medium carrot, 2-3 potato tubers, 2 cloves of garlic, a little vermicelli, spices to taste, salt and, of course, zucchini. You also need to take vegetable oil for frying vegetables and any broth to taste. It is better if it is natural, since the powder or cube has a too bright taste.

First you need to prepare the vegetables for frying. Cut the onion into half rings, finely chop the garlic. Select the mode "Frying" or "Baking" in the menu, cooking time - 20 minutes. Put the chopped onion and garlic in the multicooker bowl and fry them for a small amount vegetable oil until transparent (about 5-7 minutes). In the meantime, you need to peel the carrots and potatoes, cut them into medium cubes and add to the frying. The carrots will become brighter and the potatoes softer.

Now it's the turn of the main ingredient - zucchini. It should be cleaned and also cut into cubes. Add to the fry along with dried herbs, pepper, bay leaf and salt. Pour the broth so that it covers all the products. It will take about a liter and a quarter. Select the "Stew" or "Soup" mode and cook for no more than 1 hour. 5-7 minutes before the signal, add small vermicelli if desired (no more than 3 tablespoons). Be sure to mix. This is how easy the first dishes of zucchini are prepared in a slow cooker.

Zucchini and rice casserole

No less tasty are casseroles with the addition of zucchini. There are many interesting cooking recipes. But to get a really tasty zucchini casserole in a slow cooker, it is advisable to add more satisfying ingredients to it. And it can be not only meat, but, for example, also rice. It must be boiled until half cooked. To do this, place 1/3 cup of washed rice in a cup and add 2 times more water. Cook in steam mode for 10 minutes. Be sure to pour water into the multicooker pan according to the instructions. Set aside on a sieve and drain the remaining liquid.

In the meantime, you need to finely chop the onion and fry in vegetable oil until it becomes transparent. Now it remains to connect everything. In a deep bowl, mix grated zucchini, fried onions, rice, 3 eggs and half a glass of grated cheese. Add a little salt and spices to taste. Mix everything well. Put this mass into a baking dish, sprinkle with grated cheese on top and cook for another 40 minutes, selecting the "Baking" mode. Cool slightly and then serve. This casserole is good both warm and chilled.

Of course, fried and baked foods are not suitable for those who are on a diet. And it doesn't matter which one. But zucchini is very good stewed. The main thing is to cook them correctly, without oil and excess fat. The multicooker will do this perfectly. difficult task. For 2 medium zucchini, you will need one piece of carrots and onions, as well as any spices and herbs to taste.

So, how to cook zucchini in a slow cooker and get the most out of it? All vegetables should be washed well, peeled and cut into approximately the same cubes, it can be quite large. First lay out the zucchini so that the rest of the products can soak in the juice from it during cooking, on top - carrots and onions. Then add parsley, dill, black pepper, bay leaf, salt and any other spices to your liking. Select the "Extinguishing" mode and leave under the lid for 40-60 minutes. The result is a juicy vegetable stew that can be eaten cold.

Zucchini and apple puree for babies

But, perhaps, the main advantage of zucchini is that it can be given as complementary foods from 4-5 months. In fact, this is one of the first vegetable purees that a baby tries. There are practically no allergic reactions to it, and it is well absorbed by the body. For those whose children have grown up and are already ready to try new foods, you can find out how to cook zucchini with an apple in a slow cooker.

To do this, take equal amounts of these products (usually 100 grams each), peel and remove coarse seeds. Cut into pieces and place in a bowl. Pour water into the saucepan itself up to the bottom mark. Place a bowl with vegetables and select the "Steam" mode. Cook in just 15 minutes. After the signal, transfer the zucchini and apple to any cup and chop with a blender (you can rub it through a fine sieve). This puree is not only tastier than store-bought, but also healthier. The main thing is to give it only freshly prepared. Baby food should not be kept in the refrigerator.

Zucchini jam

There is an opinion that zucchini is actually a berry. And if so, why not make jam out of it? It turns out very sweet and tasty. For 800 grams of zucchini, you need to take 2 oranges, 1 lemon and 400 grams of sugar. Wash all products, except sugar, well, and pour boiling water over citrus fruits several times. This is necessary so that the finished jam does not taste bitter.

So, how to cook zucchini in a slow cooker to make delicious jam? Grind citrus fruits with a blender or pass through a meat grinder along with the peel (remove the seeds). Grate the zucchini on a coarse grater or grater for Korean salads, put together with fruit puree and sugar in a slow cooker. Mix well to get a homogeneous mass. In the menu, turn on the "Extinguishing" mode and cook for 1.5 hours. While still hot, pour into sterilized jars and close with lids. It remains only to remove the jam from the zucchini in a dark, cool place before its "star" hour.

Instead of a conclusion

Of course, this is not the only way to cook zucchini in a slow cooker. The recipes for their preparation are so amazing that sometimes it is not even clear where this vegetable is hidden. It can even be zucchini muffins, for example. They are very juicy thanks to their secret ingredient.

The slow cooker is becoming more and more dense in our lives. Many housewives no longer imagine cooking without this induction oven. Their priorities are quite understandable, because you get used to good things very quickly, and a slow cooker, in addition to replacing more than 10 different appliances in the kitchen, greatly facilitates the preparation of any dish. It is not for nothing that she was nicknamed the “smart pan”. In addition, the current craze in a healthy way life favorably reflected in the popularity of the multicooker.

Take, for example, cooking zucchini in a slow cooker. This healthy and quick dish is perfect for vegetarians, as well as those who follow their figure. Consider the basic recipes for zucchini in a slow cooker.

Zucchini with sour cream in a slow cooker

To prepare this classic dish, stock up on the following ingredients:

1. zucchini - 1 pc;
2. onion - 1 pc;
3. tomatoes - 3pcs;
4. parsley - 1 bunch;
5. garlic - 2 cloves;
6. sour cream or mayonnaise - 2 tbsp;
7. vegetable oil - 1 tbsp.

Zucchini, before cooking, must be thoroughly washed, peeled, and cut into medium pieces. Peel the onion and cut it into rings. Cut the tomatoes into slices and chop the garlic.

Having smeared the bottom of the multicooker bowl with vegetable oil, for 10 minutes in the “Baking” mode, it is necessary to fry the onion and zucchini, constantly stirring them. During this time, the zucchini should become soft. After 10 minutes, you need to add tomatoes, garlic, parsley to the bowl and salt all the ingredients, mix them thoroughly. After waiting another 5 minutes, add mayonnaise or sour cream to the dish being prepared. After closing the lid of the multicooker, you just have to wait for the signal about the end of the cooking mode. After that, it is worth turning on the “Heating” mode for 5 minutes so that the dish finally “reaches”.

Zucchini casserole in a slow cooker

From young zucchini in a slow cooker, you can cook an original and incredibly tasty dish. For this you will need the following products:

1. young zucchini - 700g;
2. onions - 3 pcs;
3. hard cheese - 200g;
4. processed cheese - 200g;
5. eggs - 4pcs;
6. sunflower oil - 1 tbsp;
7. spices and fresh dill - to taste.

Young zucchini should be washed and cut into circles. You don't need to peel them off. Peel the onion and cut it into half rings. Finely chop the dill. Cut the cured cheese into cubes or slices, and grate the hard cheese on a coarse grater. By the way, the dish can be prepared using only processed cheese. In this case, you will need to take 6 processed cheeses.

Lubricate the multicooker bowl from the inside sunflower oil and put onion on the bottom. Putting the slow cooker in the "Baking" mode, fry it for 10 minutes, until golden brown, then add zucchini, cheese and dill to the bowl. Simmer food for about 30 minutes until the cheese is melted. When the cheese is melted, you need to add separately beaten eggs to the bowl, with the addition of salt and spices. After carefully mixing all the ingredients, you need to close the lid of the multicooker and cook the dish for another 20 minutes in the "Baking" mode.

By the way, if there is liquid left in the bowl after cooking, you should turn on the “Baking” mode and hold the casserole with the lid open for about 5 minutes until all the liquid has evaporated. After letting the dish cool down a little, it should be removed from the bowl, cut and served.

Vegetable stew with zucchini in a slow cooker

From zucchini you can cook excellent vegetable stew. Such a dish will become central, both on a regular and on holiday table. For this culinary masterpiece It is worth taking the following products:

1. young zucchini - 2-3pcs;
2. eggplant - 2 pcs;
3. onions - 2 pcs;
4. carrots - 1pc;
5. tomatoes - 3pcs;
6. vegetable oil - 1 tbsp;
7. salt, pepper - to taste.

Initially, you need to wash, peel and cut the vegetables. Eggplant, peeled, and young zucchini should be cut into cubes. Cut the carrot into thin slices, and the onion into half rings. Tomatoes should be immediately poured over with boiling water and dipped in cold water to peel off the skin easily. 2 tomatoes need to be cut into cubes, and the remaining one into slices, as it will go to the top layer.

Turning on the “Baking” mode in the multicooker, fry the carrots in vegetable oil. Next, you should figure out how many layers of vegetables the stew will consist of and divide the chopped tomatoes into this number of parts. Vegetables should be distributed so that after each layer of vegetables there is a layer of tomatoes. Do not forget to salt the products after each layer. You can lay vegetables in the following sequence: eggplant, zucchini, onions with carrots, and sliced ​​​​tomatoes on top. Having selected the "Baking" mode, you need to turn on the multicooker for 60 minutes, and then for another 20 minutes in the "Heating" mode. Your dish is ready. Bon appetit!

In the season of zucchini, housewives agree to cook dishes from them every day.

Zucchini are readily available - they grow quickly and are inexpensive if you buy them.

They are quite large, one medium will make a dish for several people. Zucchini is universal - not having a bright taste, with a skillful addition, they become the basis for a variety of dishes, even for sweet ones.

However, more often stews, caviar, casseroles are prepared from zucchini, simply fried or baked with cheese or meat.

There are many recipes for squash dishes.

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

The basic principles of cooking zucchini in a slow cooker quickly and tasty

Zucchini can be used whole if it is young. For older fruits, the seeds must be removed and the skin peeled. Too 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 slow cooker, use the Frying, Stewing, Baking and various other modes.

Zucchini in a slow cooker can be cooked without anything - for example, fry or steam. But more often they are cooked 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 in the form of minced meat.

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

Zucchini for cooking in a slow cooker are cut into cubes of various sizes, circles, halves-boats - if they are stuffed, and also cut lengthwise into thin layers.

Stewed zucchini in a slow cooker - fast, tasty, easy

Traditionally, stewed zucchini means a dish not only from zucchini, but also a mass of other vegetables. Everything together turns out tasty, tender, and thanks to the spices, fragrant. And very, very helpful!

Ingredients

A small zucchini weighing a kilogram

Two medium carrots

large bulb

A couple of sweet peppers or one if very large

Three medium tomatoes

A couple of garlic cloves

Handful of chopped dill

Ground black pepper

Fresh chili peppers - optional

Vegetable oil, scented.

Cooking method

Peel the onion, cut into cubes.

Chop carrots.

Put onions and carrots in a slow cooker with two tablespoons of oil, turn on the Frying mode for 10 minutes.

Meanwhile, cut the zucchini into cubes.

From peppers - sweet and hot - remove the seeds, chop.

Put the vegetables to the onions and carrots and send for 10 minutes to the Stew mode.

Cut the tomatoes into cubes, you can pre-peel them.

At the signal of the multicooker, open, add tomatoes, salt, pepper, mix well and stew 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 the stew, add garlic and herbs, hold under the lid for 10 minutes.

Serve hot or cold as a side dish, appetizer or main 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. Sweet and light at the same time. You can choose any meat - from tender pork to lean chicken. Well-chosen spices complete the picture of tastes.

Ingredients

300 grams of meat - in this case pork ribs, but you can use any other

One small zucchini

Quarter of a small cabbage

large bulb

two potatoes

Two spoons of tomato paste

Bay leaf

Allspice - five peas

Ground black pepper

Dill, basil

frying oil

Salt to taste

Optionally - spices such as hops-suneli.

Cooking method

Divide the meat into large pieces, put in a slow cooker with a spoonful of oil and put on the Frying mode for 10 minutes.

Cut zucchini into cubes.

Shred the cabbage.

Onion cut into half rings.

Turn the meat over in a slow cooker, put onion on it, zucchini and cabbage on top. Turn on the Frying mode for another 10 minutes.

Peel and cut potatoes into cubes.

At the signal of the multicooker, open it, 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, put more stew.

Serve with sour cream or hot sauce.

We bake quickly and tasty: zucchini casserole in a slow cooker

Zucchini makes an excellent casserole - the vegetable is easily grated, well saturated with the aromas of other products and spices, and gives volume and shape to the dish. A couple of eggs and at least one ingredient with a bright taste is enough - 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, put in a colander and leave to drain excess juice.

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

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

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

Let stand for 15 minutes for the semolina to swell.

It should be a thick mass, without standing liquid.

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

Lubricate the multicooker with vegetable oil.

Lay out the resulting mass, gently level it.

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

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

Zucchini in a slow cooker in a creamy sauce

Of the dishes that are prepared in a slow cooker from zucchini quickly and simply - vegetables in a creamy sauce. This treat is practically from one product: zucchini plus a delicious delicate sauce. But you can use it in a variety of ways. Serve for breakfast or dinner as an independent dish. Put a cutlet on it and use it as a side dish. Can be put on the table as an appetizer. Even put a juicy circle of zucchini on bread and eat it like a sandwich hot or cold. Suitable for children and diet food.

Ingredients

Medium zucchini within a kilogram in weight - preferably young

Bulb

A glass of cream - if not, you can take half non-acidic sour cream and half milk

Nutmeg, ground black pepper, optionally turmeric - it will give a pleasant color

Oil for frying.

Cooking method

Cut the zucchini into centimeter-thick slices. If the zucchini is old, you can peel and cut into slices, but the taste of the dish will be a little different, and it will turn out to be not so tender. Not to mention appearance- from the pieces will turn out vegetable stew.

Finely chop the onion.

Pour a spoonful of oil into the slow cooker and fry the onion in the Frying or Baking mode for 10 minutes.

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

Hold on the Frying mode for another five minutes.

Turn over, spread the onion on top, sprinkle with salt and spices, pour the 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 set aside.

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

The stew with zucchini is a great combination in terms of taste, consistency, and texture. useful qualities. Supplemented with mushrooms, the dish gets new notes of taste and aroma. It's quite filling yet light. Instead of chicken, you can take a turkey or other meat.

Ingredients

Large zucchini - at least half a kilogram weighing or two small

Half a kilo of chicken - breast is best

Bulb

Carrot

Two hundred grams of mushrooms - champignons or forest

Bay leaf

Salt, black pepper

Vegetable oil.

Cooking method

Cut the chicken into pieces.

Chop the onion arbitrarily.

Pour a spoonful of oil into the multicooker bowl, put the meat, onion and set for 10 minutes in the Baking mode.

In the meantime, cut the mushrooms into plastics, if forest mushrooms - boil for 15 minutes.

Cut carrots into strips or cubes.

Cut the zucchini into cubes.

Add mushrooms and carrots to the contents of the multicooker and turn on for another 10 minutes for baking.

Final operation: put 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 for half an hour on the Extinguishing mode.

A low-fat dish of meat, mushrooms and vegetables is delicious and 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 a component of a complex side dish, or perhaps a main dish for those who want to lose weight. Do brighter taste the use of spices 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, then don’t grind too much, it can boil in mashed potatoes during the cooking process. The old zucchini can be cut smaller, cleared of seeds and skins.

Mix with salt and spices.

Put on a plate for steaming.

Pour water into the bowl.

Set the steam cooking program for 20 minutes.

Tricks and secrets of simple and quick cooking 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 and let it lie down before cooking.

If frozen zucchini or vegetable mixes are used, it is not necessary to completely thaw them before frying or stewing.

If desired, you can not use oil for stewing at all. Just put the ingredients, including the zucchini, in a bowl, 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 pan, then put the food in a slow cooker and bring it to readiness there.

Time: 100 min.

Servings: 6

Difficulty: 2 out of 5

Recipe for tender stewed zucchini in the Redmond slow cooker

Zucchini is rightfully considered a unique vegetable, from which you can make a wide variety of dishes. Indeed, this product is the basis of a mass of recipes - vegetable cakes, pancakes, casseroles, squash caviar and so on.

That is why zucchini dishes are especially popular these days, as they are prepared quite simply, but they turn out tasty, tender, and most importantly - beneficial to the body.

Zucchini in a Redmond slow cooker, stewed with vegetables is a complete nutritious dish, which any housewife can cook.

It is important to note that zucchini dishes in a slow cooker are valued in our time for their speed of preparation, especially if the recipe includes a young vegetable.

Kitchen appliances will provide zucchini with an excellent taste, preserve their juiciness, tenderness, and taste.

Therefore, if you have never cooked " stews”in a slow cooker, be sure to remember this recipe, because making it in a Redmond slow cooker is much easier than on the stove.

Stewed zucchini in a slow cooker turns out to be especially tasty if you add fresh vegetables, herbs, spices and spicy seasonings. In this case, dinner will significantly change the taste, which will make it more pronounced and enjoyable.

It is worth noting that cooking stewed zucchini using a slow cooker will greatly simplify the recipe and make it more nutritious.

That is why many women pay attention to this dish, which can be prepared in just 20 minutes (so much time is required to prepare the products, after which the slow cooker will do the rest of the work).

Recipes with photos of zucchini are especially appreciated by people who are used to eating healthy and natural food.

And rightly so, because the recipe for stewing zucchini with vegetables, made in the Redmond slow cooker, does not have harmful additives and low-quality products that can easily harm anyone.

That is why zucchini stewed in a slow cooker is good to cook for children as a lunch or dinner. If desired, any recipe can be diversified with additional products that will make it even more appetizing and healthier.

The question - how to cook zucchini in a slow cooker, is known to many. It is worth noting that such a dish is made as simply and quickly as possible, the main thing is to prepare in advance all the necessary products that the recipe includes.

Ingredients:

If you are cooking in the summer, you can add any vegetables that have grown in the garden or are sold in the store to the stewed zucchini. This recipe is prepared step by step.

Step 1

Peel and chop carrots, garlic and onions. To make the dish more beautiful and appetizing, carrots can be cut into circles, and onions into half rings.

Step 2

We spread the prepared vegetables in the slow cooker, after which we add a little salt and add spices.

Step 3

Wash the zucchini and cut into thin circles, after which we spread them in an even layer on the carrots.

Step 4

We cut the tomato into circles and also put it in a multi-bowl. Once again, add a little salt to the products and close the lid. You can add a little water if you wish.

The dish is prepared in the "Extinguishing" mode for 1.5 hours. Important - this program is available on every Redmond multicooker model.

As soon as the stewed zucchini is cooked, sprinkle it with herbs and serve. Optionally, you can add an egg or a little cheese to the dish.

It is better to serve such a recipe hot, while the vegetables retain their juiciness, tenderness and wonderful aroma.