Zucchini dishes in a slow cooker

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.

Zucchini with cabbage in a slow cooker

This simple dish can be served as a side dish with meat, and during Lent can be consumed without additives. To prepare it we will need:

Zucchini – 500 grams.
Cabbage – 300 grams.
One onion.
One carrot.
Tomato paste - two spoons.
Spices, ground pepper, salt.
Fresh dill.
Vegetable oil.

The recipe for stewed zucchini in a slow cooker is very simple:

Peel the zucchini from seeds and peel, and cut the pulp into cubes.
Chop the cabbage thinly.
Peel and grate the carrots.
Peel the onion and then cut into half rings.
Turn on the appliance and pour two or three tablespoons of oil into the bowl.
Lay out the vegetables, add salt, spices, tomato paste and 100 ml of water. If you want to use tomato juice, you do not need to add water.
Mix the ingredients, set the “Porridge” or “Stew” mode for 45 minutes.

When the dish is almost ready, add chopped dill to it and stir. Serve stewed vegetables with sour cream or mayonnaise.

Zucchini in a slow cooker in creamy sauce

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

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

• Salt

• Nutmeg, ground black pepper, turmeric if desired – 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 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.

Recipe for stewed zucchini in a slow cooker

Such a treat can become a side dish, as well as an independent snack on your table. It will be equally tasty both hot and chilled. There will be no difficulties in cooking, especially since most of the work is done for you by a smart assistant - a multicooker.

Ingredients:

medium-sized zucchini - two pieces;
garlic cloves – 4 pieces;
carrots - one root vegetable;
onion - one head;
soy sauce – 2 table. spoons;
fresh parsley - 1 bunch;
fresh tomatoes - 4 pieces.

Preparation:

Anyone can prepare such a tasty and nutritious dish without any problems. First of all, we prepare a set of products necessary for preparing vegetable stew.
No matter what kind of zucchini you use, it's best to remove the skin. Cut off the stalk and rinse the vegetable thoroughly with filtered water. Dry with a paper towel.
Cut the zucchini into strips.
Wash the peeled carrot roots, dry them and grate them on a grater with a large perforation. Carrots can also be chopped into strips.
Grind the white onion into thin rings.
Peel the garlic cloves and finely chop them with a knife. If desired, pass the garlic through a press.
On fresh tomatoes, make small cuts on top, preferably crosswise. Pour hot water over the vegetable and leave for 1-2 minutes. After this, rinse with cold water and carefully peel off the skin, and cut the pulp into cubes.
Activate the “Frying” mode and put about 50 g of butter into the multicooker container.
When the butter melts, add the chopped onion and sauté until it becomes soft.
Next we put the chopped carrots into the multi-cooker container.
After a few minutes, add the tomato pulp.
Fry the vegetables for a few more minutes and deactivate the selected mode.
Add zucchini and mix everything well.
We activate the “Stew” cooking mode for half an hour.
After the allotted time has passed, add chopped parsley and garlic to the stewed vegetables.
This treat will be delicious both hot and chilled.

Steamed zucchini in a slow cooker

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

Ingredients

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

• A pinch of salt

• Provençal herbs or any other set of spices to taste

• Water.

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.

How to cook “Zucchini stewed in a slow cooker”

First, we clean the vegetables and wash them, cut the carrots into half rings, garlic into slices, and onions into small cubes.

Add vegetable oil to the multicooker and place carrots, onions and garlic in it.

We wash the zucchini and cut off the peel; if they are young, then you don’t have to peel them. Cut the zucchini into rings and place them in a bowl on top of the remaining vegetables, sprinkle them with salt.

Place tomatoes cut into slices on the zucchini, salt them and sprinkle with spices. Close the lid, select the “Extinguishing” mode and set the time to 1 hour.

About 5-10 minutes before the dish is ready, open the lid and sprinkle everything with chopped herbs. During the stewing process, the vegetables will release juice, so the dish will turn out very juicy and tasty, bon appetit to everyone!

Vegetable stew with zucchini in a slow cooker

This dish is easy to prepare, but at the same time healthy and satisfying. Due to the fact that the vegetables are not fried, but stewed in a slow cooker, the dish turns out to be low-fat and light.

It can be prepared at any time of the year. The vegetables used in the recipe can be found on the shelves of any store. If you watch your figure and love healthy food, I suggest making a vegetable stew with me.

Kitchen utensils: cutting board and knife; multicooker and plastic spatula.

Ingredients

onion	1 head
carrot	1 PC.
zucchini	600 g
potato	3-4 pcs.
garlic	2 cloves
sweet pepper	0.5 pcs.
tomato	1 PC.
salt	taste
dill	3 branches
tomato. paste	2 tsp.
water	1 stack
vegetable oil	2-3 tbsp. l

I put fresh vegetables and herbs in my dish.
I used a minimal amount of oil for frying. If you don't have tomato paste, use grated tomatoes.
You can also use any spices and herbs. The most affordable products, a little of your time and you will have a diet lunch or dinner that everyone will like without exception.

Cooking steps

I pour 2-3 tbsp into the multicooker bowl. l. oil for frying and turn on the “Stew” mode.
Meanwhile, cut one onion into small cubes.
I chop 2 cloves of garlic with a knife.
I cut one carrot into half circles.
I put the chopped vegetables in a bowl and begin to simmer with the lid closed, stirring with a plastic spatula.
Peel, wash and cut potatoes (3-4 pieces) into small pieces.
I peel the zucchini (600 g - I have 3 small zucchini) and also cut it into pieces approximately the size of potatoes.
I cut half the sweet green pepper into medium-sized slices.
I add all the vegetables to the slow cooker, mix and continue simmering.
I cut the tomato crosswise and pour boiling water over it for a couple of minutes, remove the peel from it and cut it into cubes, put it in a bowl with the stewed vegetables.
Add salt to taste and stir.
At this time, 2 tsp. Pour a glass of hot water into the tomato paste and stir well until smooth.
I pour the resulting tomato juice over the stew.
Sprinkle with chopped fresh dill (3 sprigs). I stir everything and continue to simmer until done.
During this time, all excess liquid will evaporate, and the vegetables will be thoroughly stewed.

I let the finished dish cool slightly and serve with fresh herbs. It is also delicious to eat cold.

Video recipe

Look how beautiful the finished vegetarian dish looks, the vegetables do not fall apart when stewed, and the tomato paste gives it a beautiful reddish tint.

Zucchini stew will serve as an excellent side dish or a dish on its own. If you don't have zucchini, substitute other vegetables such as Brussels sprouts or cabbage. You can prepare eggplant stew and also add mushrooms. For those who don’t have a slow cooker, lightly fry the onions, carrots and garlic in a frying pan, add chopped vegetables and bake the vegetable stew in the oven. Cook with pleasure, share the results, ask your questions and be healthy.

Zucchini baked with turkey in a slow cooker

Turkey is rarely found on the average family's daily menu. It’s in vain, because this type of meat product contains a whole range of useful microelements. In addition, turkey goes well with vegetables, particularly zucchini. Read below on how to cook turkey zucchini in a slow cooker.

What do you need:

young zucchini – 2 pcs;
onions – 2 pcs;
sweet pepper – 1 piece;
turkey fillet – 400 g;
Russian cheese;
cooked rice – 1 cup;
flour – 1 tbsp. l;
tomatoes – 3 pcs;
garlic – 2 cloves;
salt, pepper to taste.

Recipe for cooking.

Wash the zucchini and cut lengthwise into large pieces.
Release the zucchini pieces from the middle, forming “barrels”.
Pass the zucchini pulp through a meat grinder.
Wash the meat, dry with a paper towel, and pass through a meat grinder.
Mix the minced meat with chopped zucchini, rice and spices.
In a blender, combine tomatoes, peppers, garlic, sour cream and flour. Beat the ingredients until smooth.
Place the stuffed zucchini in a multicooker container and fill with the filling obtained above.
Grate the cheese on a coarse grater and sprinkle it over the contents of the multicooker.
Set the multicooker to baking mode and cook the dish for 40 minutes with the lid closed.

Finished zucchini baked with turkey in a slow cooker, optionally garnish with finely chopped herbs.

Description of preparation:

I use a pack of frozen vegetables to make this simple recipe.
Of course, you can use fresh ones. They need to be prepared: washed, peeled and cut into small cubes. It turns out to be a kind of delicate vegetable casserole with a creamy consistency. Quite filling. And, mind you, no meat! It will take you a little over an hour to prepare the dish. How to cook zucchini in a slow cooker? 1. Set the multicooker to the “Baking” mode for 40 minutes. Place frozen vegetables in it. 2. Wash the zucchini and peel the onion. Cut the zucchini and onion into quarter rings. Add the onions and zucchini to the vegetables in the slow cooker once they are defrosted and warmed through. Mix everything. 3. 20 minutes before the end of the regime, add cream and sour cream to the vegetables. Stir and cover with a lid. 4. Peel the garlic and pass through a press or finely chop. Mix with salt and Provençal herbs. 5. Grate the cheese. 6. Add cheese and spices with garlic to vegetables 5 minutes before the end of the regime. Mix everything and set for another 20 minutes in the “Baking” mode. When the multicooker turns off, allow the dish in it to cool slightly. Apply in portions with a spatula. Zucchini in the slow cooker is ready! Bon appetit! Purpose: For lunch / For dinner Main ingredient: Vegetables / Zucchini Dish: Hot dishes

A simple recipe for baked zucchini in a slow cooker

Compound:

zucchini – 0.7 kg;
onions – 0.2 kg;
cheese – 0.2 kg;
milk – 80 ml;
fresh herbs – 50 g;
vegetable oil – 50 ml;
salt, pepper - to taste;
eggs – 4 pcs.

Cooking method:

Wash the zucchini. If they are young, then simply cut them into centimeter thick washers. If the vegetables are ripe, peel them, cut them lengthwise, and remove the pulp and seeds. Then cut into half rings or quarter rings depending on the diameter of the fruit.
Cut the peeled onions into small half rings or quarter rings.
Finely grate the cheese.
Beat the eggs, salt and pepper them.
Chop the greens with a knife, divide them in half, set aside half to decorate the finished dish (you can even leave a few whole branches).
Pour oil into the bottom of the multicooker container and turn on the “Frying” program. If such a program is not available, then you can use the “Baking” program instead. Set the timer for 10 minutes.
After a couple of minutes, when the oil is hot enough, place the onion in the multicooker bowl and fry it with the lid open until the timer goes off.
Place the zucchini directly on top of the fried onions. Set the “Baking” program for 20 minutes. Bake the zucchini with the lid open for the first 5 minutes.
During this time, combine the eggs with the cheese, half the herbs and milk, beat them well together and pour this mixture over the zucchini.
Lower the lid, leaving the steam vent open. Bake the zucchini for the remaining time with the lid closed.
After the multicooker has finished operating in baking mode, let it operate in the heating mode for 10 minutes, after which it can be turned off.
Before serving, sprinkle the zucchini with the remaining herbs.

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. Fresh zucchini contains 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 a variety of recipes to it. 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. sugar, herbs, a mixture of dried Provencal herbs - to taste.

Preparation:

Cut the eggplants into 3-4 mm slices, add salt and leave for 20 minutes. Then rinse and pat dry (with paper or regular kitchen towels). While the eggplants give up their bitterness to the salt, cut the onion and bell pepper into 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 (any), 400 g zucchini, 300 g tomatoes, 200-300 g sweet peppers, 200 g eggplant, 100 g green peas, salt, spices - to taste.

Preparation:

Everything is simple: cut all the products into identical pieces (cubes or slices), put them in a bowl (you don’t 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 and cream cheese casserole

Ingredients:

2 young zucchini, 3 eggs, 200 g of 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! It won’t be fast, that’s a fact, but it won’t overcook it either, but, on the contrary, will slightly stew it – an excellent option for children’s and diet menus. 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. semolina, ½ tsp. salt, spices - to taste, flour or fine breadcrumbs - for coating.

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 in the recipe can be replaced with 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 your 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 of zucchini, 250 g of onion, 100 ml of tomato paste, 100 ml of mayonnaise, 100 ml of vegetable oil, 1 tbsp. sugar, 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

Stuffed zucchini baked in a slow cooker

Compound:

zucchini – 0.5 kg;
minced meat – 0.2 kg;
tomatoes – 0.2 kg;
onion – 100 g;
cheese – 100 g;
sour cream – 30 ml;
salt, pepper - to taste.

Cooking method:

Wash the zucchini, cut crosswise into several pieces to form columns 5–6 cm high.
From each column, carefully, so as not to damage the walls, remove the middle with the seeds.
Lightly salt and pepper the zucchini “barrels”.
Scald the tomatoes with boiling water and remove the skins. Cut in half and carefully remove seeds. Cut the pulp into cubes and place in the minced meat.
Peel the onion and cut into small pieces, also add to the minced meat.
Mix the vegetables with the minced meat, adding sour cream, salt and pepper.
Stuff the zucchini columns.
Grate the cheese.
Place the zucchini in the slow cooker and sprinkle with cheese.
Turn on the “Baking” program for half an hour, 10 minutes after it starts, lower the lid.
After the multicooker program has finished, leave the zucchini in it for 10 minutes. At this time, the heating function must be turned on.

All that remains is to remove the zucchini and place it on a platter or arrange it among plates. They are best served with sour cream, garlic or cheese sauce.

Preparation

We will use the “Frying” or “Baking” program. Zucchini is fried in a slow cooker with the lid open. Peel and press the garlic in advance. Next, do the following:

Wash the zucchini, thinly remove the skin and cut them into slices 0.5-0.7 cm thick.
Place on a dish, add salt, add chopped garlic on top and rub a little into the zucchini circles.
Pour vegetable oil into a dry multicooker bowl (no more than 2 tablespoons for 1 batch of circles).
Turn on the “Heating” mode. As soon as the oil sizzles, switch to the “Fry” mode and place the circles in a bowl, after removing the garlic from them and rolling them in flour.
Fry on both sides until golden brown. Remove to a platter and sprinkle each batch of fried slices with chopped garlic. To fry a new batch, do not forget to add vegetable oil to the multicooker bowl.

If you do everything right, don’t overcook the zucchini and don’t forget to sprinkle it with fresh herbs before serving, your family will be delighted with this dinner! Zucchini in a slow cooker, fried with garlic - an excellent seasonal dish, inexpensive and very tasty.

Be sure to try this recipe.