A slow cooker is good in that you can cook a real masterpiece from a seemingly simple product such as zucchini.
What can you cook from it on the stove?
Fritters, fry or cook stew.
All these dishes are cooked in a slow cooker, but besides this, they can still be baked.
Zucchini baked in a slow cooker - the basic principles of cooking
Zucchini is very popular, especially among those who adhere to the principles of a healthy diet or diet.
Zucchini baked in a slow cooker is cooked with cheese, meat, cottage cheese, etc. To start, the zucchini is washed, wiped and ground according to the recipe. If the peel is stiff, peel the zucchini from it.
Zucchini can be cut into thin circles, put them in layers with vegetables or minced meat, and bake in a slow cooker. Top with grated cheese.
Zucchini is also stuffed, and then baked. There are two ways to do this. Cut zucchini in the form of "cups" or cut lengthwise to get a semblance of a boat. Then gently pulp out the pulp with a spoon. Prepare the filling, then stuff the zucchini and bake in a slow cooker.
Recipe 1. Zucchini baked in a slow cooker with cheese
Ingredients
700 g squash;
fresh greens;
two onions;
200 g of cheese;
four eggs;
80 ml of milk.
Cooking method
1. Wash the zucchini well, wipe with a towel and cut into rings, half a centimeter thick.
2. Peel the onion and chop in half rings.
3. Turn on the slow cooker in the "Frying" mode for ten minutes. Pour oil into the bowl and wait for it to warm up. Put the onion, and fry it, constantly stirring, until golden brown.
4. On top of the fried onions, lay the zucchini and cover everything with grated cheese. Activate the Baking function for 20 minutes. Close the lid.
5. Beat the eggs with milk and fill with this mixture of zucchini as soon as the cheese is melted. Close the lid and continue baking until the end of the program. Serve as a standalone dish or as a side dish.
Recipe 2. Zucchini baked in a slow cooker with potatoes and minced meat
Ingredients
four potatoes;
salt;
two zucchini;
three eggs;
two tomatoes;
black pepper;
500 g of minced meat;
a bunch of green onions;
100 g of cheese;
80 g of flour;
200 g sour cream.
Cooking method
1. Peel and wash the potatoes. Rinse tomatoes and zucchini and wipe with a kitchen towel. Zucchini, tomatoes and potatoes cut into circles of medium thickness.
2. Rinse the green onions, dry them slightly and chop finely.
3. Lubricate the bowl with oil and start the “Baking” program.
4. Put on the bottom of the bowl of zucchini, pepper and salt. Sprinkle them with chopped green onions.
5. Spread potato circles evenly on top.
6. Combine sour cream with eggs and flour in a deep bowl. Season with salt and whisk everything with a whisk until smooth.
7. Pour half the sauce over the potatoes.
8. Put a layer of minced meat. On top of which spread out mugs of tomatoes.
9. Pour the remaining sauce and sprinkle with finely grated cheese. Close the lid, select the "Baking" function on the panel and cook for an hour.
Recipe 3. Zucchini lasagna in a slow cooker
Ingredients
600 g sheets of lasagna;
400 g of boiled chicken;
230 g of mushrooms;
three quarters of a glass of broth or water;
two zucchini;
400 ml of Bechamel sauce;
two tomatoes;
spice;
400 g of cottage cheese or Ricotta;
three quarters of a glass of grated parmesan;
150 g mozzarella.
Cooking method
1. Zucchini wash, wipe and cut into thin circles. Washed tomatoes are cut in half and chopped into thin halves. Rinse the mushrooms, dry them, laying them on a napkin, and chop them into thin slices.
2. Finely chop the boiled chicken fillet and add the meat to the Bechamel sauce. Season with spices and plant broth. Mix.
3. In a separate deep cup, combine the cottage cheese and grated cheese of two kinds, leaving a little for sprinkling. We drive in the egg, season with spices and mix well.
4. Pour a little white sauce with meat into the multicooker bowl, put the lasagna sheets on it. Grease them with a mixture of cottage cheese and cheeses. Next, put half of all vegetables in layers, cover with sheets of lasagna. Repeat the layers. The top layer is lasagna sheets. Pour each layer with white sauce.
5. Turn on the "Slow Cooking" mode for three hours. Then sprinkle everything with cheese and activate the “Baking” mode for half an hour.
Recipe 4. Zucchini baked in a slow cooker with spicy sauce
Ingredients
four young zucchini;
vegetable oil;
cheese - 100 g;
salt;
dried apricots - 100 g;
cream - 80 ml.
Cooking method
1. Cheese coarsely rub. My dried apricots, pour hot water for ten minutes. Drain the water, dry the dried fruit on a napkin and finely chop.
2. Pour the cream into a deep cup, add the grated cheese and dried apricots, lightly salt and beat with a fork until smooth.
3. Zucchini wash, wipe with a kitchen towel, cut on both sides and cut in half.
4. We turn on the slow cooker in the "Multi-cook" mode. Set the temperature to 110 C. Lubricate the bowl with oil and place the squash in it. Spread the sauce evenly on top.
5. Close the lid and bake for half an hour. We take out the zucchini, cut and serve as a side dish for meat dishes.
Recipe 5. Stuffed zucchini baked in a slow cooker
Ingredients
two zucchini;
spice;
bulb;
30 ml sour cream;
two tomatoes;
50 g of cheese;
200 g of minced meat.
Cooking method
1. Wash, wipe and finely chop tomatoes. Peel and chop the onion as finely as possible. Add chopped vegetables, sour cream and spices to the minced meat. Stir to make a viscous, homogeneous mass.
2. Wash the zucchini, wipe and cut across the cylindrical large pieces. Each turn over and cut a pulp with a sharp knife, being careful not to damage the walls. Stuff the resulting "barrels" and place in the multicooker bowl. Sprinkle with grated cheese.
3. Close the lid of the multicooker, turn on the Baking program and cook the courgettes for half an hour. Serve with garlic cream sauce or ketchup.
Recipe 6. Zucchini baked in a slow cooker
Ingredients
zucchini - 600 g;
salt;
three eggs;
black pepper;
bulb;
garlic - two cloves;
baking powder - 3 g;
flour - 80 g;
cheese - 150 g;
sour cream - 80 ml;
butter - 50 g.
Cooking method
1. Peel and finely chop the onion, place in the multicooker bowl, add a piece of butter and activate the “Fry” mode for ten minutes. Fry the onion, stirring constantly, until golden brown.
2. Three zucchini on a fine grater. Add eggs to the squash mass, lightly whipping them with a fork, baking powder, flour and sour cream. We also squeeze garlic, salt and pepper. Mix and add onion fry and grated cheese.
3. Immediately shift the squash into the bowl of the multicooker. Turn on the "Baking" mode. Close the lid and cook for an hour. Leave the casserole in the bowl to cool slightly, and take it out using the steam container.
Recipe 7. Zucchini baked in a slow cooker with turkey
Ingredients
two zucchini;
spices;
two onions;
three cloves of garlic;
bell pepper pod;
three tomatoes;
500 g turkey fillet;
25 g flour;
100 g of cheese;
75 ml of sour cream;
a glass of rice.
Cooking method
1. Wash and wipe the squash. Cut them into large pieces. Remove the flesh from each spoon, taking care not to damage the walls. Rub each cup with spices and salt.
2. Kill the pulp of the zucchini with a blender into the pulp. Cut the turkey fillet very finely, or twist it into minced meat. Rice in several waters. In a bowl, combine the minced meat with rice and pulp of zucchini. Season with spices and salt. Mix well.
3. Stuff the "cups" of zucchini with the resulting mass. Put them in the multicooker bowl, greasing it with oil.
4. Finely chopped washed tomatoes and peppers. Put the vegetables in a blender bowl, put the peeled garlic cloves here. Kill everything in the pulp. Put it in a deep plate, add flour, sour cream and salt. Beat the sauce well until smooth.
5. Pour the zucchini with the resulting sauce, sprinkle with grated cheese and close the cooker lid. Cook the zucchini in the Baking mode for forty minutes. If the zucchini is slightly stiff, add more time.
Recipe 8. Creamy zucchini baked in a slow cooker with cottage cheese
Ingredients
zucchini squash - half a kilogram;
salt;
carrot;
spice;
two pods of sweet pepper;
vegetable oil - 25 ml;
bulb;
green onions - a bunch;
cottage cheese - 200 g;
cheese - 100 g;
sour cream - 150 g.
Cooking method
1. Peel the onions and carrots. Finely chop the vegetables and fry in vegetable oil until a light, ruddy color. Put on a plate.
2. Cut the sweet pepper into thin strips. Fry it in the same pan until soft and transfer to a plate.
3. The washed zucchini cut into thin circles and fry.
4. Put a third of the fried zucchini into the multivaki bowl, lay the cottage cheese with the next layer, on top of which lay evenly all the fried peppers. Repeat the layers. At the end, lay the vegetable fry. On it is a layer of zucchini and sprinkle with grated cheese.
5. Salt the cream, season with spices and lightly beat. Pour in sour cream and close the lid. Install the Baking program for ten minutes. Then leave the dish in the "Warm-up" mode for 20 minutes.
Zucchini baked in a slow cooker - tips and tricks
Mature zucchini have a fairly tough peel, so peel the vegetable before cooking.
Do not add water during the preparation process; zucchini has enough juice of its own.
Cut the zucchini large enough so that they do not lose shape during baking.
Leave the baked zucchini in the bowl in the “Heating” mode, for 15 minutes, so that the vegetable is better saturated with the tastes and aromas of spices.
As a fill, you can use sour cream with ketchup or beaten eggs with mayonnaise.
