In the zucchini season, housewives agree to cook dishes from them every day.
Zucchini is easily accessible - they grow quickly and are inexpensive if you buy them.
They are quite large, from one medium, a dish for several people will turn out. Zucchini is universal - without a bright taste, with skillful addition they become the basis for a wide variety of dishes, and even for sweets.
However, stews, caviar, casseroles are often prepared from zucchini, they are 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, recipes from zucchini are quick and tasty.
The basic principles of cooking zucchini in a slow cooker are fast and tasty
Zucchini can be used whole if it is young. Older fruits need to remove seeds and peel. Too overripe squash, with fibrous pulp, is suitable only for stewing, but it is better to choose younger vegetables.
To cook fast and tasty dishes from zucchini in the slow cooker, use the modes Frying, Stewing, Baking and various others.
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, eggplant, peppers, tomatoes.
Many dishes in which zucchini are combined with meat, which is used in slices or in the form of minced meat.
Seasonings for dishes from zucchini are garlic, dill, parsley, black and allspice and other spices to taste.
Zucchini for cooking in a slow cooker is cut into cubes of different sizes, circles, halves, boats - if they are stuffed, and also cut lengthwise into thin layers.
Braised zucchini in a slow cooker - fast, tasty, easy
Traditionally, stewed zucchini refers to a dish not only from zucchini, but also a host of other vegetables. All together it turns out delicious, delicate, and thanks to the spices aromatic. And very, very helpful!
Ingredients
• Small zucchini weighing one kilogram
• Two medium carrots
• Large onion
• A pair of sweet peppers or one if very large
• Three medium tomatoes
• A pair of garlic cloves
• A handful of minced dill
• Ground black pepper
• Salt
• Fresh hot chilli peppers - optional
• Vegetable oil, with a smell.
Cooking method
Peel the onion, cut into cubes.
Chop the carrots.
Put onions and carrots in a slow cooker with two tablespoons of oil, turn on the Roasting mode for 10 minutes.
Meanwhile, cut the zucchini into cubes.
From peppers - sweet and burning - remove seeds, chop.
Put vegetables to onions and carrots and send for 10 minutes to the stewing mode.
Dice the tomatoes, you can pre-peel the skin.
At the signal of the multicooker, open, add the tomatoes, salt, pepper, mix well and put the 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, cold as a side dish, appetizer or a stand-alone dish.
Braised meat and zucchini in a slow cooker: simple and tasty
Adding a little meat to a regular stewed vegetable recipe, we get a whole new dish. Hearty and light at the same time. You can choose any meat - from tender pork to lean chicken. Well-chosen spices complement the picture of flavors.
Ingredients
• 300 grams of meat - in this case, pork ribs, but you can any other
• One small zucchini
• A quarter of a small head of cabbage
• Large onion
• Two potatoes
• Two tablespoons of tomato paste
• Bay leaf
• Allspice - five peas
• Ground black pepper
• Dill, basil
• Cooking oil
• Salt to taste
• At will - spices like hops-suneli.
Cooking method
Divide the meat into large parts, put in a slow cooker with a spoon of oil and put on frying for 10 minutes.
Dice the zucchini.
Chop the cabbage.
Onion cut into half rings.
Turn the meat over in the slow cooker, lay the onions on it, on top the zucchini and cabbage. Turn on the frying mode for another 10 minutes.
Peel and dice the potatoes.
At the signal of 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 quenching mode for 20 minutes.
After the deadline, check the potato readiness. If everything is in order, cover the greens and cover. If necessary, put another stew.
Serve with sour cream or hot sauce.
Bake quickly and tasty: squash casserole in a slow cooker
Zucchini makes an excellent casserole - the vegetable easily rubs on a grater, it is well saturated with the aromas of other products and spices, gives the volume and shape to the dish. A couple of eggs and at least one ingredient with a bright taste are enough - and the casserole will succeed!
Ingredients
• Zucchini weighing about a kilogram
• 300 grams of hard cheese
• Two spoons of sour cream
• A pair of garlic cloves
• Greens to taste
• Three eggs
• Two tablespoons of semolina
• Vegetable oil
• Salt.
Cooking method
Zucchini grate, add salt, put in a colander and leave to stack excess juice.
Grate cheese on a coarse grater, garlic on a fine or skip through a press.
Add the semolina, eggs, sour cream, cheese, garlic, greens to the zucchini, placed in a bowl.
Add salt, if necessary - it is better to taste the mass, do not forget that the cheese is salty.
Let stand for about 15 minutes, so that the semolina swells.
There should be a thick mass, without standing fluid.
If there is a lot of juice, add another spoonful of semolina.
Lubricate the slow cooker with vegetable oil.
Put the resulting mass, gently smooth.
Set the Roasting 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
From dishes that are cooked in a slow cooker from zucchini quickly and simply - vegetables in a creamy sauce. This is a treat from almost one product: zucchini plus delicious delicate sauce. But you can use it in a variety of ways. Serve for breakfast or dinner as an independent dish. Put a patty on it and use as a side dish. You can put it on the table as a snack. Even put a juicy circle of zucchini on bread and eat it like a sandwich in hot or cold form. Suitable for baby and diet food.
Ingredients
• Average squash within a kilogram of weight - preferably young
• Onion
• A glass of cream - if not, you can take half sour cream and half milk
• Salt
• Nutmeg, black pepper, turmeric as desired - it will give a nice color
• Cooking oil.
Cooking method
Zucchini cut into centimeter thick circles. If the zucchini is old, you can peel and cut into slices, but the taste of the dish will be slightly different, and even it will turn out not so tender. Not to mention appearance - stewed vegetables will be made from pieces.
Chop the onion finely.
Pour a spoonful of oil into the slow cooker and fry the onions in the Frying or Baking mode for 10 minutes.
Select the onion, dip the zucchini in the flour and put in the crock-pot.
Hold on the Frying mode for another five minutes.
Turn over, spread onion on top, sprinkle with salt and spices, pour cream.
Send to Extinguishing mode for half an hour.
After the multicooker signal, let stand for 10 minutes and serve if you plan to use the dish hot. Or shift to another bowl and cool.
Zucchini in a slow cooker with chicken and mushrooms - hearty, simple and tasty
Stew with zucchini is a great combination of taste, consistency, and healthy qualities. Complemented with mushrooms, the dish gets new notes of taste and aroma. It is quite satisfying, and yet light. Instead of chicken, you can take turkey or other meat.
Ingredients
• Large zucchini - at least half a kilogram in weight or two small
• Half a kilogram of chicken - best breast
• Onion
• Carrot
• Two hundred grams of mushrooms - champignons or forest
• Bay leaf
• Salt, black pepper
• Vegetable oil.
Cooking method
Chicken cut into pieces.
Chop the bow arbitrarily.
Pour a spoonful of oil into the multicooker bowl, put meat, onions and put in the Roasting mode for 10 minutes.
Meanwhile, mushrooms cut into plastics, if forest - boil for 15 minutes.
Cut the carrots into strips or cubes.
Zucchini cut into cubes.
Add the mushrooms and carrots to the contents of the multicooker and add 10 minutes more to bake.
The final operation: put zucchini, salt, add seasonings, pour 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 quench for half an hour.
A low-fat dish of meat, mushrooms and vegetables is tasty 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, and perhaps the main course for those who want to lose weight. Use of seasonings will help to brighten the taste.
Ingredients
• Zucchini of any size - the young one will be tastier and more tender
• A pinch of salt
• Provencal herbs or any other set of spices to taste
• Water.
Cooking method
Zucchini cut into cubes. If very young, then do not grind much, it can be mashed during cooking. The old zucchini can be cut smaller, cleared of seeds and skins.
Mix with salt and spices.
Put on a steaming plate.
Pour water into the bowl.
Set the cooking program for a couple for 20 minutes.
Tricks and secrets of simple and quick cooking zucchini in a slow cooker
If you want the zucchini to retain a 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 defrost them before frying or stewing.
If you wish, you can not use oil at all to extinguish. Just put the ingredients, including zucchini in the bowl, salt it - 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 there already bring to readiness.
