Zucchini in a slow cooker - quick and tasty! A selection of various recipes for quick and tasty zucchini dishes for a slow cooker. Zucchini stewed in a slow cooker Zucchini stewed in a slow cooker

What’s great about a multicooker is its ability to make something incredible out of a seemingly ordinary product. Let's take the same zucchini. What can you make from fresh zucchini on the stove or in the oven? Stew, casserole or pancakes... Oh, yes, also a snack cake. In a slow cooker you can make one, and another, and a third, and a lot more of a wide variety of dishes. How do you like, for example, a chocolate zucchini dessert?

True, for novice users, a multicooker can present several surprises. For example, if you choose the wrong cooking mode, a tender stew of zucchini with vegetables may accidentally turn into caviar... Different models of multicookers have different power levels and a range of modes. For example, the “Baking” mode in the same Panasonic can replace the “Frying” mode, but the more powerful Redmond in this mode works like a real frying pan, just have time to stir.
Therefore, before you start cooking such a delicate vegetable as zucchini, try to make friends with your assistant.

It is good to cook zucchini in a slow cooker in gentle modes (“Stewing”) or steam it to maintain the structure and not end up with something soggy. Various spices and seasonings, cheese, meat, etc. add flavor to zucchini.

Zucchini baked in a spicy sauce in a slow cooker

Ingredients:
4 young zucchini,
100 g hard cheese,
100 dried apricots,
4 tbsp. 9% cream,
vegetable oil, salt - to taste.

Preparation:
Grate the cheese on a coarse grater. Wash the dried apricots and chop finely. Mix cheese, dried apricots and cream, lightly salt. Cut the zucchini in half lengthwise. Turn on the “Multi-cook” mode, set the temperature to 110ºС, grease the bowl with oil. Place the zucchini in a bowl, spread the sauce evenly on top, close the lid and cook for 30 minutes.

Omelette with zucchini in a slow cooker

Ingredients:
300 g zucchini,
4 eggs,
1 onion,
100 g sour cream,
2 tbsp. butter,
2 cloves of garlic,
salt, pepper, dill - to taste.

Preparation:
Grate the zucchini on a coarse grater and chop the onion. Set the “Baking” mode for 1 hour. In a multicooker bowl, fry the onion in butter for 15 minutes, then add zucchini, garlic and dill, add salt and pepper and cook for another 10 minutes. Scramble the eggs with salt and pepper, add sour cream and pour this mixture into the vegetables. Stir and cook until the end of the mode.

Zucchini in a slow cooker, stewed with beans

Ingredients:
2 young zucchini,
1 carrot,
1 onion,
3 tomatoes
1 can of canned beans,
3 cloves of garlic,
2 tbsp. olive or any other vegetable oil,
2 tbsp. flour,
½ tsp. dried oregano,
salt, pepper - to taste.

Preparation:
Cut the zucchini and tomatoes into cubes, carrots into slices, chop the onion, chop the garlic. Rinse the beans and drain in a colander. Turn on the multicooker to the “Baking” mode, add oil and onion to the bowl and fry it for 5-7 minutes. Dip the zucchini in flour and add to the slow cooker. Put garlic, tomatoes and beans there. Season with salt, pepper, oregano and stir. Set the “Extinguishing” mode for 40 minutes.

Zucchini in creamy sauce “Tender” in a slow cooker

Ingredients:
500 g zucchini,
1 onion,
1 stack cream,
2 tbsp. butter,
salt, pepper - to taste.

Preparation:
Turn the multicooker into the “Baking” mode for 20 minutes, add butter and finely chopped onion. Fry the onion for 10 minutes. Cut the zucchini into cubes or circles, roll in flour and add to the slow cooker. Fry them with onions for another 10 minutes. Then pour in the cream and stir. Season with salt and pepper and set the “Stew” mode for 40 minutes.

Zucchini appetizer with Bolognese vegetables in a slow cooker

Ingredients:
200 g zucchini,
200 g eggplants,
200 g tomatoes,
3 cloves of garlic,
100 g olives,
200 ml vegetable oil,
3-4 sprigs of green basil,
2 sprigs of thyme,
3-4 sprigs of parsley,
salt, pepper - to taste.

Preparation:
Peel the zucchini and eggplants, cut into slices, add salt, let stand, squeeze a little and dry. Fry the zucchini and eggplant in batches in the slow cooker on the "Baking" setting on both sides in vegetable oil, and then place them on a paper towel to remove excess oil. Place the tomatoes in boiling water for 2 minutes, remove the skin, remove the liquid with seeds, and finely chop the pulp. Pass the garlic through a press. Finely chop the olives, some basil leaves, thyme and parsley leaves, mix with the tomatoes, add salt and pepper to taste. Place fried eggplants and zucchini in layers of a multicooker, coating each layer with tomato mixture, and heat in the “Stew” mode for 20 minutes. Let cool completely. Before serving, place the appetizer in the refrigerator for 30 minutes. Then divide into portions, garnish with the remaining basil leaves and serve.

Zucchini casserole in a slow cooker

Ingredients:
600 g zucchini,
3 eggs,
2 cloves of garlic,
3-4 tbsp. flour,
3 tbsp. sour cream,
2 tbsp. butter,
150 g cheese,
½ tsp. baking powder,
salt, pepper - to taste.

Preparation:
Finely chop the onion, place it in a slow cooker, add butter and fry in the “Fry” mode for 10 minutes. Grate the zucchini on a fine grater. Add to them lightly beaten eggs, sour cream, flour, baking powder, squeezed garlic, salt, pepper. Then, after stirring, add the fried onions and cheese. Immediately place the resulting mixture into the multicooker bowl (it is advisable to bake the casserole with zucchini immediately after mixing the mixture, otherwise the zucchini will release a lot of liquid). Set the “Baking” mode for 1 hour. Leave the finished casserole in the slow cooker to cool slightly, and then carefully turn it over onto a plate.

Squash caviar in a slow cooker

Ingredients:
500 g zucchini,
2 carrots,
1 sweet pepper,
1 onion,
3-4 cloves of garlic,
2 tbsp. tomato paste,
4 tbsp. vegetable oil,
a pinch of sugar
fresh dill, salt to taste.

Preparation:
Add vegetable oil to the multicooker bowl, add finely chopped onion and grated carrots and set the “Baking” mode for 40 minutes. Cut the zucchini and pepper into cubes. 20 minutes after the mode starts, add zucchini, pepper, tomato paste, sugar, salt to the multicooker and cook until the end of the mode. Then switch to the “Extinguishing” mode for 1 hour. 10 minutes before the end of the regime, add chopped garlic and dill. Then puree the prepared vegetables using a blender.

Squash puree soup in a slow cooker

Ingredients:
1 zucchini,
1 onion,
2 eggs,
40-50 g butter,
2-5 tbsp. grated parmesan,
1 tbsp. finely chopped parsley or basil,
seasonings - to taste.

Preparation:
Fry zucchini cut into small cubes in a multicooker in the “Fry” mode along with chopped onions for 5-7 minutes in melted butter. Then, to make the soup tastier, pour in meat broth or add a bouillon cube and pour in a little water. Set the multicooker to the “Stew” mode, simmer for 20 minutes, puree using a blender, adding beaten eggs, Parmesan and basil, and let it warm up a little more in the same mode. Serve the finished zucchini soup with sour cream and salted croutons.

Stewed zucchini with pork in a slow cooker

Ingredients:
2 zucchini,
500 g pork pulp,
1 carrot,
1 onion,
1 clove of garlic,
1-2 tomatoes,
1 tbsp. tomato paste,
2 tbsp. butter,
2 tbsp. flour,
1 bay leaf,
salt, pepper - to taste.

Preparation:
Cut the pork into cubes, salt and pepper and roll in flour. Finely chop the onion. Add butter to the multicooker bowl and fry for 5-7 minutes in the “Baking” or “Frying” mode without closing the lid. Then add the onion and fry for another 5 minutes. Then mix and add chopped carrots, tomatoes, zucchini, onions, tomato paste, bay leaf and chopped garlic to the total mass. You can add your favorite seasonings or even a bouillon cube. Set the “Extinguishing” mode for 1 hour.

Creamy zucchini with cottage cheese in a slow cooker

Ingredients:
500 g zucchini squash,
1 carrot,
2 sweet peppers,
1 onion,
200 g cottage cheese,
150 ml sour cream,
100 g hard cheese,
1 bunch of green onions,
1 tbsp. vegetable oil,
salt, spices - to taste.

Preparation:
Finely chop the onion and carrots and cook in vegetable oil until lightly browned for 5-7 minutes. Cut the sweet pepper into thin strips and fry for 5 minutes, cut the zucchini into circles (can be cubes or cubes) and also fry until softened. Cook all vegetables separately without spices or salt. Place a third of the fried zucchini in the multicooker bowl, half of the cottage cheese on it, and then place all the sweet peppers. Place the zucchini with cottage cheese again on the peppers and spread a layer of onions and carrots on top of all the products. Finish the preparation with zucchini and sprinkle with grated cheese. Then add the selected spices and salt to the sour cream, stir, and if necessary, lightly dilute the mixture with milk. There, if desired, you can add chopped herbs and 1 tbsp. tomato paste for color and taste. Pour in the prepared sauce and set the “Baking” mode for 10 minutes, then leave the dish for 20 minutes in the “Warming” mode. Sprinkle the finished dish with chopped green onions.

Zucchini with cheese and tomatoes in a slow cooker

Ingredients:
3 zucchini,
2-3 tomatoes,
150 g cheese,
1-2 cloves of garlic,
3-4 tbsp. vegetable oil,
salt, spices - to taste.

Preparation:
Peel the zucchini, grate the garlic and combine with salt, vegetable oil and spices. Mix the dressing well and let it sit so that the oil absorbs the aroma of garlic and spices. Chop the zucchini and tomatoes and place them, alternating (2 mugs of zucchini, 1 mug of tomato and a slice of cheese between the zucchini), in a multicooker bowl. Pour a dressing of oil and spices over the dish and cook in the “Baking” mode for 40 minutes.

Zucchini and eggplant stew in a slow cooker

Ingredients:
2 zucchini,
2 eggplants,
2 onions,
2 tomatoes
1 carrot,
2 tbsp. vegetable oil,
salt, pepper - to taste.

Preparation:
Cut the peeled zucchini, eggplant and carrots into cubes. Cut the onion into half rings. Remove the skins from the tomatoes and cut them into slices. Fry the carrots in a multicooker in vegetable oil in the “Baking” mode for 10 minutes. Then place chopped vegetables in the multicooker bowl on top of the prepared carrots: eggplants, tomatoes, zucchini, onions. Season each layer with pepper, salt and cook in the “Baking” mode for 1 hour, then simmer the dish in the “Warming” mode for another 20 minutes.

Sauteed zucchini with vegetables and rice in a slow cooker

Ingredients:
1 zucchini,
2 tomatoes
1 onion,
1 sweet pepper,
2 cloves of garlic,
¼ cup rice,
50 g butter,
⅓ stack. water,
¼ cup vegetable oil,
2 tsp salt.

Preparation:
Rinse and soak in cold water rice. Peel the zucchini, remove the seeds and cut into 2 cm thick cubes, chop the onion, squeeze the garlic through a press. Cut the tomatoes into cubes. Place the zucchini, onion and garlic into the multicooker bowl first, then the tomatoes. Place the rice on a layer of tomatoes, then add finely chopped dill and sweet pepper cut into small pieces. Add salt, add sunflower oil and hot water. Set the “Rice” mode and simmer for 17 minutes (or cook in the “Baking” mode for 20-25 minutes). After time, add butter and stir.

“Cups” of zucchini with meat filling in a slow cooker

Ingredients:
2 young zucchini,
1 chicken breast,
1 carrot,
1 sweet pepper,
1 fresh cucumber
100-150 g hard cheese,
20 g butter,
5 tbsp. ketchup or tomato paste,
greens, salt, pepper - to taste.

Preparation:
Cut the zucchini crosswise into pieces about 4-5 cm thick (to fit in the steamer bowl). Scoop out the pulp with a spoon, forming something like cups. Cut into small pieces chicken breast, pepper and zucchini pulp, which has been peeled. Grate the carrots on a coarse grater. Pour vegetable oil into the multicooker bowl, add the prepared ingredients there and set the “Frying” mode. Add spices. When everything is slightly fried, add ketchup, stir and leave to simmer a little. Meanwhile, grate the cheese on a fine grater. Place the prepared cups in a steaming container, salt them, fill them with filling, cover them with cheese and cook for a couple of minutes 20-25.

Chocolate cupcake with zucchini in a slow cooker

Ingredients:
1-2 young zucchini,
1.5 stack. flour,
1 stack Sahara,
2 eggs,
2-4 tbsp. cocoa powder,
½ cup vegetable oil,
1 tsp baking powder,
salt, vanillin - to taste.

Preparation:
Combine the eggs and sugar and beat, then add the butter and mix well. Separately mix the bulk ingredients and, combining everything together, knead the dough. Grate the zucchini on a coarse grater and add about 1.5 cups of the prepared mass to the dough. Pour the finished dough into the multicooker bowl, greased with vegetable oil, and cook in the “Baking” mode for 1 hour. The finished cake can be sprinkled with powdered sugar or decorated with icing.

As you can see, zucchini in a slow cooker can be cooked for breakfast, lunch, and even as a dessert. Experiment and surprise!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

We offer you an interesting and fairly simple recipe for stewed zucchini, cooked in a slow cooker, which will diversify your table and appeal to all guests.

Recipe for stewed zucchini in a slow cooker

Ingredients:

young zucchini – 3 pcs.;
carrots – 3 pcs.;
ripe tomato – 2 pcs.;
onion – 1 pc.;
garlic – 5 cloves;
fresh herbs;
ground ginger - a pinch;
spices;
ground coriander - a pinch.

Preparation

First wash and dry all vegetables. Then cut the carrots into half rings, chop the garlic into slices, and chop the onion into cubes. Pour vegetable oil into the multicooker bowl and lay out the vegetables. Rinse the zucchini, chop into rings and place on top. Sprinkle with spices to taste, add salt and cover with tomato slices. Now close the lid of the device, set the “Extinguishing” program and set the time to 1 hour. 5 minutes before readiness, sprinkle the dish with chopped fresh herbs, and transfer the stewed zucchini with vegetables from the slow cooker to a deep plate.

Stewed zucchini with minced meat in a slow cooker

Ingredients:

young zucchini – 4 pcs.;
onion – 1 pc.;
potatoes – 5 pcs.;
spices;
fresh herbs;
minced meat - to taste;
tomatoes - optional;
garlic – 2 cloves;
vegetable oil.

Preparation

So, we wash the zucchini, peel it, carefully remove the seeds and cut the pulp into small slices. Pour oil into the multicooker pan, pour in the prepared zucchini and throw in the diced potatoes. We close the device with a lid, set the “Extinguishing” program and time it for 15 minutes. During this time, rinse the greens, shake them and finely chop them with a knife. Peel the onion and garlic, cut into small cubes and add to the minced meat. Stir, add salt to taste and place the mixture in a multicooker bowl. Close the lid again and simmer the dish for another 15 minutes, adding tomatoes if desired. After the beep, let the food brew and then serve.

Zucchini stewed in sour cream in a slow cooker

Ingredients:

flour – 1 tbsp. spoon;
milk zucchini – 1 kg;
low-fat – 0.5 tbsp.;
vegetable oil – 30 ml;
sugar - a pinch;
salt;
dill or parsley.

Preparation

Wash the zucchini thoroughly, remove the thick skin, remove the seeds and cut the vegetables into thick slices. Set the multicooker to the “Frying” mode, pour in some oil and heat it up. Then add the zucchini and fry for 5 minutes. Add a pinch of sugar and brown for a few more minutes, stirring constantly. Now add flour little by little and cook the food until the sound signal is ready. Then select the “Stew” program, add salt if necessary, add low-fat sour cream and set aside for 20 minutes. Serve the finished dish with fresh chopped parsley or dill.

Zucchini stewed with chicken in a slow cooker

Ingredients:

Preparation

Peel the onion, finely chop it and throw it into the multicooker bowl with oil. Select the “Fry” program and cook for exactly 3 minutes, stirring. Then add the carrots, cut into slices, and fry the vegetables until golden brown. Now lay out fresh chicken fillet, chopped into pieces, add salt, pepper to taste, mix and cook for 7 minutes. Cut the zucchini into cubes, remove the seeds and add to the vegetables. We switch the device to the “Extinguishing” mode and cook for another 20 minutes. Next, pour in the sour cream, stir and simmer the dish for another 5 minutes.

Zucchini is a popular and cheap vegetable in summer, which is why a lot of recipes have been invented with it. By the way, it cooks very quickly and combines well with other vegetables, as well as meat. In this article we have selected simple recipes cooking stewed zucchini with vegetables in a slow cooker.

Zucchini is a seasonal product, so it is often combined with the same seasonal ingredients: tomatoes, peppers, eggplants. To make the recipe not boring, add capers and black olives to it. In general, the list of products for preparing stewed zucchini with vegetables is as follows:

eggplants – 0.5 kg;
zucchini – 1 kg;
sweet pepper – 1 pc.;
garlic – 3 cloves;
tomatoes – 0.5 kg;
onion – 1 pc.;
capers – 30 g;
black olives – 100 g;
fresh basil - a few leaves;
sugar, salt, thyme, wine vinegar - to taste;
vegetable oil.

Let's prepare these stewed zucchini with vegetables in a slow cooker:

Wash the eggplants and chop them into medium-sized cubes. If you don’t peel them, you’ll have to get rid of the bitterness first. It’s very simple: you need to salt the vegetables and press them down with something to release the juice. After some time, you can rinse them and the bitterness will go away.
We will make cuts on the tomatoes and boil for a minute in boiling water - this will remove the skin from them. After this, the tomatoes can also be chopped into cubes.
Now pour enough vegetable oil into the bowl for frying and sauté thin onion half rings in it.
Add tomatoes and garlic, thyme and basil to the onions. Add salt, sugar and pepper to taste. In the “Stew” mode, simmer the tomato mixture for 15 minutes.
Add eggplants and sweet peppers, cut into strips, to the tomato. After another 15 minutes, add zucchini to the vegetables in the slow cooker. Simmer them for 15 minutes.
Pour in wine vinegar, throw in capers and boneless black olives. Cook the stewed zucchini with vegetables in the slow cooker for another 15 minutes and turn it off.

Stewed zucchini with vegetables, smoked chicken and cheese

Vegetable stew is a vegetarian food. But meat-eaters will also like the alternative option, where smoked chicken fillet and processed cheese are added to juicy vegetables. This dish immediately acquires different flavor notes and turns out more satisfying. We will make zucchini stewed with vegetables and chicken in a slow cooker from the following:

zucchini – 1 kg;
smoked chicken fillet – 2 halves;
tomatoes – 300 g;
processed cheese – 1 pc.;
onion – 1 pc.;
herbs, salt, seasonings - to taste;
olive oil.

We make stewed zucchini with chicken and vegetables in a slow cooker using the following technology:

Turn the zucchini into medium cubes. Pour a little olive oil into the bowl, literally 1 spoon. Throw in the zucchini and set the “Frying” program. After 10 minutes, change to the “Stew” mode, add some salt to the vegetables and simmer for 15 minutes under the lid.
Fry onions in a frying pan. Then add peeled tomatoes, cut into small cubes. We wait 10 minutes until the tomatoes soften as much as possible.
Cut the chicken fillet into slices and add to the onion-tomato dressing. After 5-7 minutes, transfer the products from the frying pan to the multicooker.
Cut the processed cheese into cubes and throw it into the bowl. Salt and season to your taste.
Cook stewed zucchini with vegetables and smoked chicken in a slow cooker for another 10 minutes.

Stewed zucchini with vegetables, rice and yogurt in a slow cooker

If you stew the zucchini, adding a little rice cereal, you will get a good and light side dish. Both the rice itself and the vegetables in it go perfectly with any meat. This is what these stewed zucchini with vegetables in a slow cooker are made from:

zucchini – 1 kg;
rice – 3 tbsp;
onion – 150 g;
soft tomatoes – 300 g;
tomato paste – 1 tbsp;
yogurt – 50 ml;
salt, pepper, herbs;
garlic – 3 cloves;
vegetable oil.

This simple vegetable and rice dish is very easy to prepare:

Take zucchini, preferably young ones, cut them into halves of circles or cubes.
Chop the onion into half rings. Fry it in oil in a multicooker bowl until yellow. Then we'll throw in the zucchini.
We remove the film from the tomatoes and cut them into slices, and also put them in the mold.
Add the washed rice, then add salt and season the dish. Cook stewed zucchini with vegetables in a slow cooker until the cereal becomes soft.
Mix yogurt with tomato paste and finely chopped garlic. Pour into the slow cooker when all our ingredients are ready. Along with the garlic sauce, add the herbs.

Stewed zucchini with cabbage and rice in a slow cooker

There is another interesting option for preparing stewed zucchini with rice and vegetables - cabbage and carrots are added to this recipe. In fact, very simple and inexpensive ingredients are used here:

zucchini – 1 kg;
white cabbage – 300 g;
carrots – 150 g;
rice – 0.5 cups;
onion – 1 small head;
tomato paste – 2 tbsp;
salt, paprika, black pepper - to taste;
greenery;
vegetable oil.

Stewed zucchini with vegetables is prepared in a slow cooker in this way:

Chop the onion and carrots into cubes and fry in vegetable oil together until the carrots are soft.
Cabbage is cut into petals, zucchini is also cut into cubes, but larger than onions and carrots.
Excess starch is washed out of rice cereal, and tomato paste is slightly dissolved in water.
Cabbage and zucchini are thrown into the bowl at the same time. They are salted and simmered for several minutes until the juice releases.
Then add cereal and pour in 1 glass of clean water. Stewed zucchini with vegetables is cooked in a slow cooker until the rice is soft.
Then tomato sauce and spices are added to the dish and simmered for another 15 minutes. After switching off, throw in the greens.

Stewed zucchini with vegetables in sour cream

Preparing stewed zucchini with vegetables in a slow cooker couldn’t be easier. The ingredients for such a stew are sold everywhere and are cheap. The dish can also be made as a side dish for meat, cutlets, and chops. This recipe will require the following from us:

young zucchini – 1.5 kg;
sweet pepper – 4 pods;
liquid sour cream – 250 g;
soft tomatoes – 300 g;
garlic – 3 cloves;
herbs, salt, seasonings;
olive or sunflower oil.

The preparation of this easy dish looks like this:

First, fry the bell pepper as the hardest ingredient. Peel the pods and chop them into strips, place them in vegetable oil and simmer in the “Fry” program until soft.
Chop the zucchini into cubes, add to the pepper, add some salt and simmer for 10 minutes.
It is best to remove the film from tomatoes. Make cuts on the peel, pour boiling water over it and remove the skin. We cut the tomatoes themselves into halves. Place in a bowl.
Cook stewed zucchini in a slow cooker for 20 minutes.
Pour in sour cream and add garlic, salt, herbs, and spices. Bring to a boil - the dish is ready.

Stewed zucchini with potatoes in a slow cooker

The method for preparing a side dish of stewed zucchini with potatoes and vegetables is as follows:

Chop the zucchini and potatoes into large cubes, but the carrots and onions into small ones. After boiling the tomatoes in boiling water for 1 minute, remove the film and cut the pulp into slices.
First, pour about 4 tbsp into the bottom of the bowl. sunflower oil, and then send the components there in this order: put a layer of onion on the bottom, carrots on top of it, potatoes should be placed on top of the carrots. Salt and pepper all this, add bay leaves.
Place half the tomatoes in the next layer, with zucchini on top. We level the remaining tomatoes on top and again add salt and pepper.
Pour about 50 ml of water and select the “Extinguishing” mode.
Cook stewed zucchini with vegetables in a slow cooker until the potatoes are soft.

Stewed zucchini with vegetables in a slow cooker. Video

Recipes with photos will help you decorate the dish and serve it to the table in the best possible way.

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, then there is no 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 with sour cream or mayonnaise.

Recipe for stews in a slow cooker

Three young zucchini.
Three large tomatoes.
Two carrots.
One onion.
Five cloves of garlic.
Fresh chopped herbs.
Three tablespoons of vegetable oil.
A teaspoon of ground ginger.
A teaspoon of coriander.
Salt.

You can read the recipe for stewed zucchini in a slow cooker below:

Peel and wash the vegetables thoroughly.
Cut the carrots into half rings, the onion into cubes, and the garlic into slices.
Pour oil into the bowl, and then put all the previously prepared vegetables into it.
Peel mature zucchini, and if you use young ones, simply wash them and cut them into slices.
Place the preparations on top of the remaining vegetables and sprinkle them with salt.
Cut the tomatoes into rings, place them on the zucchini, sprinkle with salt and spices.
Turn on the slow cooker and simmer the vegetables for one hour.

Chop the greens and sprinkle them on the dish about ten minutes before they are ready.

Stewed zucchini in the Redmond multicooker

Recipes for vegetable dishes prepared in a modern kitchen appliance are simple. Therefore, even an inexperienced cook or young housewife can cope with its preparation. To prepare delicious stewed zucchini, stock up on the following products:

Two onions.
Carrots are one thing.
Zucchini - two small ones.
Tomato paste - three spoons.
Mayonnaise - three spoons.
One bay leaf.
A tablespoon of salt.
Two or three peas of allspice.

Read the recipe for stewed zucchini in a slow cooker here:

Peel the vegetables and wash them in running water.
Cut the skin off the squash and remove the seeds from the core. Cut the pulp into cubes.
Peel the onion and also cut into small cubes.
Grate the peeled carrots.
Turn on the device and pour in vegetable oil.
Lay out the vegetables, add spices and salt, stir.
Select the “Stew” program and set it for two hours. Don't forget to stir the vegetables.
Half an hour before cooking, season the zucchini with tomato paste. After some time, add mayonnaise, bay leaf and peppercorns.

Place the finished dish on plates and serve as a side dish or appetizer.

Zucchini with potatoes

This recipe will help you out when you don't have time to stand at the stove. This hearty dish can be served separately or as a side dish for meat. Take for him:

Four potatoes.
One zucchini.
One onion.
Two cloves of garlic.
Two tablespoons of olive oil.
One pinch of salt and pepper.
Fresh herbs for decoration.

The recipe for stewed zucchini with potatoes in a slow cooker is quite simple:

Peel the onion, cut into half rings and fry until golden brown. You can do this directly in the multicooker bowl or in a frying pan.
Peel the garlic and chop finely.
Wash the potatoes and zucchini thoroughly and remove the peels. Cut the vegetables into cubes.
Place the prepared products in the bowl of the device, add salt, spices and a little vegetable broth.

Turn on the multicooker for 40 minutes, setting the “Stewing” program.

Zucchini with pork

This hearty dish for the whole family is very tasty and does not require a side dish.

Ingredients:

Zucchini - two or three pieces.
Pork - 800 grams.
One onion.
Garlic - three cloves.
Broth - one glass.
Tomatoes - four pieces.
Half a hot green pepper.
Green beans -150 grams.
Corn - 200 grams.
Herbs and spices - to taste.

Read the recipe for stewed zucchini in a slow cooker with pork here:

Wash the vegetables thoroughly and, if necessary, peel them.
Cut the tomatoes into slices, the onion into half rings, and the zucchini into cubes. If you use a ready-made vegetable mixture, you do not need to defrost it. If not, then chop the remaining ingredients randomly.
Cut the pork into pieces.
Set the device to the “Frying” mode and cook the meat for five minutes. After this, add onion and garlic to it.
When the products acquire a golden hue, pour the broth into them and add the remaining vegetables. Add salt to your taste.

Simmer the dish for 40 minutes, and ten minutes before it’s ready, season it with your favorite spices.

Zucchini with mayonnaise

This light dish is suitable for those who love vegetables and watch their figure.

Required Products:

A small zucchini.
Three medium tomatoes.
Bulb.
Three cloves of garlic.
A bunch of parsley.
Vegetable oil.
Mayonnaise.

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

Peel the zucchini and cut it into medium-sized pieces.
Cut the onion into half rings, slice the tomatoes, and chop the garlic with a knife.
Pour some oil into a bowl and then fry the onions and zucchini in it.
After a quarter of an hour, add the rest of the products, salt and herbs.
When five minutes have passed, mix the vegetables with mayonnaise.

Serve the finished dish hot.

Zucchini is a source of quickly digestible fiber, exclusively healthy vegetables for all adherents of a healthy lifestyle. Try stewing zucchini in a slow cooker with carrots, onions and garlic - the dish will turn out light, appetizing and very tasty.

Ingredients

2 small zucchini
1 large carrot, preferably young
1 red onion
2 small cloves of garlic
dill
¼ multi-cup water
2 tbsp. spoons of sour cream
vegetable oil
salt and freshly ground pepper mixture

Recipe for zucchini stewed in a slow cooker

Clean and wash thoroughly in warm water all vegetables. Using a special knife, cut the carrots into thin strips - as for Korean pickling; cut the zucchini and onion into cubes.

Pour olive oil into the multicooker bowl, add carrots and onions.

Close the lid and use the menu button to select "frying" mode. Set cooking time 10 minutes, press "start". When the countdown begins, every 3 minutes, open the multicooker twice and stir the vegetables with a silicone spatula.

Add zucchini pieces to the fried vegetables, add water, salt and season the dish with a mixture of peppers. Stir.

Close the multicooker again, select the mode "quenching" and program the time 20 minutes.

While the zucchini is stewing, take care of the greens. Peel and wash the garlic at the same time as the dill. Dry and finely chop everything together.

Add sour cream and herbs with garlic to the almost finished dish, stir.

Leave on mode "quenching" still on 10 minutes.

Zucchini stewed in a slow cooker according to this recipe turns out to be quite spicy, and does not boil over, but retains its shape.

Serve them with fresh bread or any meat dishes.

P.S. Stewed zucchini cooked in a slow cooker Redmond 4502 (power 860 W).