Step-by-step recipes for making zucchini stew in a slow cooker

2 servings

50 minutes

42 kcal

5/5 (1)

The stew recipe can be found on the menus of various countries and peoples. Each housewife prepares it in her own way - some add meat and mushrooms, but I just like stewed vegetables. Today I will tell you what vegetables I use in my recipes.

Ingredients

Zucchini season occurs in the summer and lasts until early autumn. At this time, markets abound in fresh vegetables, so the housewife can be confident in the healthfulness of the dishes prepared from them. For zucchini stew, it is better to choose fruits without dents, scratches or stains, with uniform, pale green skin and small size - such zucchini best retain their elasticity and meatiness.

Vegetable stew in a slow cooker

This article describes photo recipes step by step with photos - how to cook vegetable stew in a Redmond, Philips or any other model multicooker.

I love autumn very much, not because of the rain and slush, but because it’s time to harvest! It is in the fall that we can stock up on a huge amount of vitamins from our beloved Mother Nature. It's the season for tomatoes, potatoes, beets, eggplant, carrots, onions, bell peppers, and everything we love and appreciate on our table.

To combine all these products, we came up with an excellent dish - Bulgarian vegetable stew. We will cook it in a slow cooker; it preserves all the vitamins and microelements in the vegetables, and it also cooks everything quickly, and there is no need to stir, a real helper in the kitchen of any housewife. The stew is called in Bulgarian because it contains a large amount of bell pepper, and there is a lot of it in Bulgaria and everyone eats it.

This dish is perfect for children, people with various body problems, who are on diets or special diets.

To prepare vegetable stew in a Philips multicooker, we need 1 hour, the number of servings is 4.

Cooking time: 1 hour Servings: 4

Ingredients:

• club potatoes – 400 grams;
• onion – 1 piece;
• carrot – 1 piece;
• sweet beets – 1 piece;
• medium-sized eggplants - 2 pieces;
• ripe tomatoes – 3 pieces;
• bell pepper – 4 pieces;
• white cabbage – 150 grams;
• garlic – 2 cloves;
• sour cream 20% - 3 tablespoons;
• vegetable oil – 2 tablespoons;
• fresh dill and basil - to taste;
• salt, freshly ground black pepper - to taste.

How to cook vegetable stew in a Philips multicooker

Cooking time: 50 minutes Servings: 6-8

Stew usually comes as a side dish to the main meat dish.

But if you add, for example, chicken to it, you will get a fairly self-sufficient lunch, especially if you cook it in a slow cooker, which allows the product to be thoroughly stewed in a short time.

In addition, in addition to pumpkin and zucchini, I added potatoes and Chinese cabbage; if you want some sourness, you can add a tablespoon of tomato paste at the end of the stew.

In general, vegetable stew with zucchini and pumpkin is considered a seasonal dish. Although it can be easily prepared if you prepare vegetables for the winter or use store-bought frozen vegetable bags. You can remove some ingredients and add the vegetables you like. If you have fresh herbs, then at any time of the year dinner will be aromatic, reminiscent of summer.

I cooked vegetable stew with chicken and pumpkin in a Mirta MC 2211 multicooker, 5 liter bowl, but this recipe can be easily adapted to any model.

The total cooking time is no more than 50 minutes, of which 10-15 minutes are chopping vegetables and chicken meat and 35-40 minutes are cooking in a slow cooker.

How to cook vegetable stew in a slow cooker with pumpkin and chicken

Cooking time: 1 hour Servings: 4

We can talk endlessly about the benefits of vegetables, but the fact remains that without them, we would have a very hard time, especially in the winter months. One of the simplest, but at the same time spectacular and delicious vegetable dishes is considered to be stew. According to tradition, these are vegetables, most often cut into cubes, stewed in sour cream or water, with or without meat; cereal can also be added.

To make the process of preparing vegetable stew completely elementary, you can use a slow cooker.

Why do housewives so often prefer it to a frying pan? In a slow cooker, food processing is more gentle, and as a result, the dishes turn out healthy and juicy; they are not fried, but simmered. Also, in this technique you need to control the entire cooking process less, you can cook without oil and nothing will burn, just add water if the juice released from the vegetables is not enough.

Vegetable stew in a slow cooker does not need to be constantly stirred, violating the integrity of the products and turning them into porridge. As a result, a beautiful dish will lie on the plates.

If there is a lot of liquid, you can remove the vegetables and prepare a sauce from the juice by adding a tablespoon of flour or starch, sour cream or cream.

To make the vegetable stew in the slow cooker satisfying, we recommend adding sour cream during the simmering process. Also remember about your favorite herbal seasonings =)

Use a wide variety of vegetables, depending on what you have at home and in the garden. This is what I have today:

How to cook vegetable stew in a Redmond slow cooker

Loading…

Source: https://recepty-dlya-multivarka.ru/ovoshhnoe-ragu-v-multivarke-redmond/

Preparation

When the necessary ingredients have been purchased, you can start preparing zucchini and potato stew in a slow cooker.

Important! Do not add salt to the stew at the beginning of cooking, otherwise the vegetables will quickly release their juice and lose their elasticity!

1. Turn on the multicooker and set the “Stew” mode.

   
   Once it is hot, pour 3 tbsp into the bowl. l. vegetable oil.

   
   If your multicooker does not have such a mode, it doesn’t matter, my mother-in-law successfully cooks stew in the “Baking” mode.

   Read also:  Pollock fillet in the oven - 7 most delicious recipes
2. Finely chop the onion, garlic and carrot.

   
   Then place the vegetables in the heated multicooker bowl and begin to simmer.

   
   A little secret: if you want to give your vegetables a beautiful color, you can add a teaspoon of regular sugar to them. This will not affect the taste, but will give the onions a caramel color.

3. Cut the potatoes and zucchini into small cubes.

   
   Chop the bell pepper. Pour the vegetable mixture into the slow cooker, mix thoroughly with other vegetables and continue to simmer.

4. Next, you will need to remove the skin from the tomato. Nothing could be easier! To do this, cut the tomato and pour boiling water over it, and then place it in ice water. After these manipulations, you can easily separate the pulp from the hard skin

   
   and cut the tomato into small cubes.

5. Once you've chopped up your peeled tomato and thrown it into the slow cooker, it's time to add salt to our delicious stew! Mix the dish thoroughly and continue simmering.
6. Take 2 tsp. tomato paste and dilute with a glass of hot water (can be replaced with a glass of tomato juice). Pour the resulting liquid over the vegetables.

   
   add bay leaf, ground black pepper and herbs, stir the dish and simmer until almost all the liquid has boiled away.

7. When there is almost no liquid left, the stew is ready!

   
   Let the dish steep for 15 minutes in the slow cooker. This will allow the flavors and aromas of the vegetables and spices to mingle.

How to cook

Zucchini and eggplant should be cut into cubes, lightly salted and left for a while. Onions need to be peeled and cut into half rings. Medium-sized tomatoes should be scalded with boiling water. After this, you need to peel them. The pulp of two tomatoes needs to be cut into cubes, and the pulp of the third into neat slices. The carrots should be peeled and finely chopped.

The multicooker should be plugged in and, having selected the baking mode, heat the oil in it. After this, you need to put the chopped carrots in the bowl. It needs to be fried until translucent. Layer the vegetables on top of the finished carrots. In this case, you need to follow a certain sequence: first eggplant, then tomato, then zucchini and again tomato, zucchini, a little carrot and lastly tomato slices.

Each layer of vegetables should be peppered and salted. Vegetable stew, the recipe for which is not so complicated in a slow cooker, is prepared within 1 hour in the “Baking” mode. There is no need to open the lid. After the signal that it is ready, the dish should simmer for another 20 minutes in the “Warming” mode. That's all. Vegetable stew is ready!

Recommendations

Zucchini and potato stew is a quick and not at all complicated dish, and it’s even easier and faster to prepare in a slow cooker. This little kitchen helper has become a favorite of many housewives, and I recommend that you prepare similar recipes in it. This way you will significantly save precious time and effort, and the multicooker will help you make sure that even the most inexperienced cook can easily prepare any dish.

With the help of a multicooker, you can easily improve your culinary skills and hone your already favorite recipes. For example, everyone’s favorite, tasty and healthy zucchini can be replaced with eggplant in this recipe. You can prepare a wonderful eggplant stew, and in winter, a vegetable stew with cabbage and potatoes.

If you are just thinking about purchasing such a useful kitchen assistant as a multicooker, or your favorite one is unavailable for some reason, this is not a reason to deny yourself such a tasty and healthy dish. A vegetable stew prepared in the oven will be no less tasty and healthy than something cooked in a slow cooker.

Today we have prepared a delicious, dietary and very inexpensive dish for the whole family. It's sure to please, and I look forward to hearing your feedback and making your own versions of the stew. Bon appetit everyone!

Vegetable stew with eggplants in a slow cooker

Vegetable stew with eggplants is adored by city residents. We will have to express our love again for the stew in the garden in the summer. Immediately all the adoration will go to the land of “eggplant.” Vegetable stew in a slow cooker, we make it in the summer park. Vegetable stew is simple, but growing a vegetable is different.

I’ll use eggplant as an example and tuck in my sleeves. The sweat is running, the hand is shaking, there is no eggplant. Either water it again or feed it. During the day you become so full of eggplant that you can barely drag yourself home. I would like a bunch of convicts to eat eggplant. It’s good to have a multicooker and it doesn’t matter what brand it is. Even summer steaming is not scary, there is a multicooker.

He barely brought the body and he didn’t drink the damn thing at all. He dumped the vegetables in a pile and opened the kitchen door. I looked at the slow cooker and quickly started frying it. I chopped all the vegetables and stewed them in a slow cooker. Simple, fast, a sight for sore eyes and of course delicious.

And while the cartoon was working and there was stew in it, my whole family was lazy, waiting for “God’s mercy.” I rested from my labors, anticipating the taste of the fruits. Everything is ready, thank God we will eat little by little. Tomorrow morning we will run to the little garden again.

Make a stock of vegetables, Otherwise, in winter it will be bad.

I started cooking stew in a slow cooker quite recently and now I try to cook it only in it. “Why?” - you ask.

1. Firstly, cooking in a slow cooker is very simple and relatively quick.
2. Of course, there are complicated recipes, but I try to cook simple dishes in a slow cooker, and since I’m a pretty busy person, what else do I like about a slow cooker? I threw the food into it and went about my business - that’s the second thing.
3. Well, thirdly, vegetable stew in a slow cooker turns out excellent.

And since summer has come and the appearance of vegetables in our homes in large quantities will become commonplace, I decided to help you process them and tell you how to cook eggplants in a slow cooker.

True, on the pages of my culinary blog I have already written about preparing vegetable stew, but today’s dish differs from the previous one in that it is stewed in a device that is perfect in all respects. This means that it is prepared a little differently than on the stove.

I also added another vegetable - eggplant, replaced the tomato paste with tomatoes and this is what I got.

Stew with eggplants in a slow cooker

• potatoes 3 pieces
• one carrot
• sweet pepper one red, one yellow
• zucchini
• eggplant
• two tomatoes
• garlic
• salt pepper
• vegetable oil

I peel the eggplants and cut them into medium-sized pieces. I put it in salt water for half an hour.

I start preparing vegetables for the stew. I peel and cut potatoes and zucchini into large cubes.

Then I cut the carrots into slices. Remove the core from the pepper and cut into cubes. You will probably ask me: “Why did I take one red and one yellow pepper for the vegetable salad?” I answer, it just makes the dish look more fun.

Next, I drain the water in which the eggplant was. I cut it into cubes. Tomatoes in large slices.

Here's my assistant!

I cut the onion into half rings, add vegetable oil, set the “Frying” mode for 15 minutes and, as you understand, fry the onion.

I start arranging the vegetables in the following order. Potatoes, peppers.

Zucchini and eggplant are sent next.

Then tomatoes and carrots. Salt and pepper. I put it on simmer mode for 35 minutes. When stewing vegetable stew in a slow cooker, you do not need to stir it.

You only need to stir after cooking the stew, otherwise you will end up with vegetable porridge. Once it’s ready, add a couple of cloves of chopped garlic, close the lid of the multicooker, and put it in the “Warm” mode for 10 minutes.

Another little tip: if you stew a vegetable stew and add tomatoes to it, you don’t need to add water. They will give juice and nothing will burn, they will cook evenly. When preparing stew vegetables without tomatoes, then you need to add a little water to the bottom so that the potatoes and onions do not overcook.

Finally my first crossword puzzle was solved. And the person who guessed it already received his hundred rubles. I decided that the second person to guess the answer would receive the same amount, but the third one would receive half as much. So hurry up.

The crossword clue is at the end of the article “Halibut fillet in the oven.” Answers must be sent by email. Here's more news! On my blog now I have not only vegetable stews with eggplants.

And real online TV! Enjoy watching!

Vegetable stew with eggplants, I’ll stew it in a slow cooker in January, between us I’ll tell the townspeople how glad I will be for the summer steaming. I will remember the hot summer, the vegetable garden, the vegetable diet, the sea of ​​sun and vinaigrette.

Bon appetit! Sincerely, Alexander Abalakov.

Other entries in the section “Recipes for multi-cooker”

Source: https://ablexur.ru/postnyie-blyuda/postnyie-blyuda-v-multivarke/ovoshhnoe-ragu-s-baklazhanami-v-multivarke/

Sabji - Indian vegetable stew

Since autumn is the time for a fresh harvest of vegetables, it’s time to prepare all kinds of vegetable stews. Today it will not be simple, but Indian. Let's prepare a vegetable stew with zucchini, eggplant, potatoes and cheese in a pressure cooker.

In Indian cuisine, sabji is a vegetable stew richly flavored with spices. Perhaps, friends, I will surprise you, but there is no universal, classic recipe. That is, sabji refers to absolutely any stewed vegetables with a large amount of “hot” spices, which in turn can also be anything.

And yet, among the spices in an Indian stew, ginger, curry and astefida must be present. If we don’t have any problems with ginger and curry, then with astefida we might very well. We are not in India after all. However, we will simply replace astefida with our native garlic. You can improvise with the rest of the spices and change them to suit your tastes.

For example, if there is no Kalinja, and this is black cumin, use regular one; If you don’t like cumin, add coriander or mustard seeds.

Another distinctive feature of Indian vegetable stew is that vegetables are stewed with paneer. True, there are options when the stew is stewed with sour cream. Paneer is a traditional homemade cheese in India. We can also easily prepare it at home using cow's milk and lemon juice or vinegar.

Making paneer is not difficult, I have made it more than once. But today I decided to simplify the recipe for you, and instead of homemade paneer, sabji will be made with store-bought Adyghe cheese.

Those of you who would like to put paneer in your sabji, I’m sure you can do it yourself by searching for a recipe on the Internet.

Paneer, Adyghe cheese, or sour cream in some recipes, in my opinion, not only make Indian vegetable stew tastier, but also in some way soften the excessive “hotness” of this dish.

I chose the following vegetables for sabja: zucchini, eggplant, potatoes, carrots, bell peppers, tomatoes and onions. They go well together and are quite affordable. However, if a vegetable is not to your taste, you can omit it. Or, as an option, replace it with something else, for example, cabbage. After all, as I said above, Indian stew is made from any vegetables.

So, friends, let's cook sabji or Indian vegetable stew in a pressure cooker (or maybe in a regular slow cooker).