How to make zucchini casserole in a slow cooker. Delicate zucchini casserole in a slow cooker - very tasty

Cooking time - 1 hour.

Man invented a huge number of various dishes. Many of them are very tasty. Some products give not only taste, but also benefits, which is why they are especially valuable. Zucchini can be safely attributed to their number.

Zucchini casserole in the Redmond slow cooker is wonderful, tender and very juicy dish. And it can be done on hastily without any effort. The device has all the necessary features for fast cooking.

We will consider our today's recipe using the Redmond RMC-M170 multicooker as an example.

Ingredients for cooking zucchini casserole in the Redmond slow cooker

• Zucchini - 2-3 pieces.
• Chicken egg - 4 pieces.
• Hard cheese - 150 grams.
• Sour cream - 4 tablespoons.
• Garlic - 1-2 cloves.
• Wheat flour - 3-4 tablespoons.
• Greens.
• Butter.
• Breadcrumbs.
• Salt, black ground pepper- taste.

How to cook zucchini casserole in a Redmond slow cooker

1) We wash the zucchini and chop them on a grater. Let them stand for 30 minutes to drain excess juice.

2) Add chopped herbs and garlic to the zucchini. We mix the ingredients.

3) Add eggs and sour cream, then mix everything. Then add grated cheese, salt, pepper and mix everything again.

4) Add flour so that the mass is not too thin and not too thick.

5) Lubricate the multicooker bowl with butter, sprinkle breadcrumbs. Then lay out the prepared mass.

6) Close the lid of the device and set the “Baking” program for 1 hour.

One of best products for cooking is a zucchini. First, it is quite low in calories. Secondly, zucchini is inexpensive and is sold at almost every vegetable counter, especially in the summer. Thirdly, from it you can cook a huge amount of the most different dishes. But from the whole arsenal of recipes, it is worth learning how to cook, perhaps the most interesting one - zucchini casserole in a slow cooker. And there is absolutely no need to worry about what will not work out, because preparing such a dish is incredibly simple.

Secrets of cooking zucchini casserole

Before starting work with zucchini, each housewife should understand the following rules:

1. Young zucchini of small sizes are best suited for casseroles. It is believed that the younger the vegetable, the more pleasant and tender the dish will turn out.
2. If according to the recipe it is necessary to grate the zucchini, then it is very important to get rid of excess juice. In this case, your casserole will become denser and not fall apart. Be prepared that the zucchini will have to be squeezed several times.
3. If you need to cut the zucchini into slices for cooking, then before further cooking it is worth frying it until golden brown on both sides in a dry frying pan. For an attractive appearance casseroles this tip is much needed.

What are the best zucchini casseroles?

The main plus of zucchini casserole is that it will be delicious with the addition of any ingredients. Zucchini goes well with other products. But still, the most popular and, accordingly, delicious are considered to be casseroles with zucchini and:

• cheese;
• minced meat;
• cottage cheese;
• potatoes;
• chicken
• cauliflower.

Each ingredient naturally adds its own flavor. With meat, for example, the casserole becomes richer and more satisfying. Acquires with vegetables delicate taste. By the way, vegetable casserole contains the least calories, and it has more fans, because it is dietary. Cheese and cottage cheese add some piquancy to the dish and a crispy crust loved by many gourmets.

A simple and tasty casserole with zucchini in a slow cooker

Let's move from theory to practice! To prepare this dish, we need to stock up on the following products:

• zucchini - 2 pieces (medium size, if very small, then you need to take 3-4);
• processed cheese - 200 grams;
• eggs - 2 pieces;
• vegetable oil - 2 tablespoons;
• salt, black ground pepper and spices - to taste.

1. So, let's start with zucchini, they need to be thoroughly washed, if they are not very young, then peel, however, as mentioned above, it is best to use the youngest ones, then the casserole will turn out more tender.
2. Now we cut the zucchini into circles, they should not be too thin, but not thick either.
3. After that, cut processed cheese like zucchini.
4. Then take the multicooker bowl and pour oil into it, then we send zucchini and cheese there. Salt and add spices (Provencal herbs, dried garlic, coriander are best suited).
5. Mix all ingredients thoroughly. Then select the mode "Frying". Periodically stir our workpiece and turn off the multicooker when the cheese is completely melted.
6. Meanwhile, beat the eggs with a whisk. We pour them on vegetables with cheese when they come to the desired condition. Then we turn on our irreplaceable assistant again. This time we select the "Baking" mode, the cooking time is 30-40 minutes (it all depends on the power).
7. After the final signal, open the lid of the multicooker, but do not rush to get the casserole, let it cool, and then move it to a hotel plate.
8. When serving, the dish can be sprinkled with herbs or cheese. Such a casserole will be very harmoniously combined with tomatoes or tomato sauce.

You will learn other ways to cook casseroles with zucchini in a slow cooker if you read a little lower step by step recipes with photo. Enjoy your meal!

Creating dishes with this modern kitchen gadget is becoming more and more common among housewives. Zucchini casserole in a slow cooker is prepared extremely simply: vegetables are chopped to the state of minced zucchini, optionally supplemented with meat, chicken or fish, and then brought to readiness. There are many ways to prepare fragrant dish, but to do something useful, tasty treat It won't be hard for the whole family.

How to cook zucchini casserole in a slow cooker

Before you start creating a dish, be sure to read the tips experienced chefs- so your zucchini casserole in a slow cooker will turn out incredibly tender and appetizing:

Give preference to young vegetables with a thin skin, without damage and scratches.

For chopping vegetables, use a coarse grater or food processor. The zucchini mixture must be squeezed out to remove excess juice.

Add minced vegetables with spices: garlic, chopped dill, nutmeg, white or black pepper.

Use the "Baking" mode, and for children, you can steam the dish.

Food preparation

Start the process of creating treats by peeling vegetables, peel them, chop them, and squeeze them. Sometimes they use fried rings of zucchini or potatoes, which are laid out in layers and baked. Be sure to prepare fresh herbs: dill, parsley, green onion. If cereals (rice, bulgur) are present among the ingredients, then they must first be boiled until half cooked.

Recipe for zucchini casserole in a slow cooker

To make this delicacy a tasty and healthy side dish for meat, fish, you need to peel the zucchini, chop them with a coarse grater. Add other vegetables (onions, garlic, tomatoes, potatoes) to the minced meat, if necessary, beat in an egg, add flour or semolina, mix well. Delicious minced squash season with spices, salt and spread in an oiled multicooker bowl. The treat is cooked in the "Baking" mode until cooked.

Zucchini with minced meat

Time: 70 minutes.
Servings: 5 persons.
Calorie content of the dish: 77 kcal / 100 g.
Cuisine: European.
Difficulty: easy.

In the midst of zucchini season, you must definitely make this delicious, healthy dish. Tender vegetables goes very well with any minced meat, and you can complement the taste with tomatoes and cheese, which will create a very appetizing crust on the finished delicacy. Zucchini casserole with minced meat in a slow cooker is often served at the table with spicy sour cream or cream sauce.

Ingredients:

• minced meat - 300 g;
• zucchini - 3-4 pcs.;
• cheese - 60 g;
• egg - 1 pc.;
• rice - 100 g;
• salt, spices - a pinch;
• butter- 30 y.

Cooking method:

1. Boil the rice until half cooked, adding a little salt to the water.
2. Coarsely grate the zucchini, squeeze out the juice.
3. Grind hard cheese, add egg, salt, beat well.
4. Combine minced meat and rice.
5. Lubricate the bowl with butter, put the zucchini mass, then minced meat.
6. Pour everything with egg mixture, season.
7. Cook in the "Baking" mode for 45 minutes.

From zucchini and potatoes

Time: 70 minutes.
Servings: 5 persons.
Calorie content of the dish: 72 kcal / 100 g.
Purpose: for breakfast, dinner.
Cuisine: European.
Difficulty: easy.

This dish especially for lovers of hearty treats. For cooking, choose potatoes with a high starch content so that the delicacy keeps its shape well, is juicy and appetizing. A casserole of zucchini and potatoes in a slow cooker will look even more impressive if you add red or orange to the composition. bell pepper, greens.

Ingredients:

• zucchini - 22 pcs.;
• potatoes - 5 pcs.;
• egg - 1 pc.;
• onion - 1 pc.;
• butter - 50 g;
• bell pepper - 1 pc.;
• basil - a pinch.

Cooking method:

1. Potatoes need to be boiled and cooled.
2. Zucchini should be peeled and cut into slices.
3. Put the zucchini slices on the bottom of the multicooker bowl (you need to use butter for lubrication).
4. bow and Bell pepper cut into thin rings. Put them and potatoes in the next layer.
5. Prepare the sauce: beat the egg with sour cream, salt, season with basil.
6. Cover the future casserole with the mixture.
7. Cook the dish for 40 minutes in the "Baking" mode. Wait for the multicooker signal.

Zucchini casserole with cheese

Time: 70 minutes.
Servings: 5 persons.
Calorie content of the dish: 86 kcal / 100 g.
Purpose: for breakfast, dinner.
Cuisine: European.
Difficulty: easy.

Delicate, savory zucchini casserole with cheese in a slow cooker is easy to prepare. It is perfect as a lunch or dinner for a small child, and if sprinkled with spices, garlic, aromatic herbs, adults will also appreciate the vegetable dish. For cooking, you need to remove the skin from overripe fruits, this is not necessary for young zucchini.

Ingredients:

• hard cheese- 160 g;
• sour cream or kefir - 60 ml;
• flour - 100 g;
• eggs - 2 pcs.;
• soda - 2 pinches;
• zucchini - 2 pcs.;
• green onions - 50 g;
• salt, spices, herbs - to taste.

Cooking method:

1. Wash the zucchini, grate with large cells.
2. Finely chop the green onion.
3. Grate hard cheese.
4. Mix sour cream and soda in a deep bowl, add flour and eggs.
5. Next, you need to mix the products, knead the squash dough, add spices, salt.
6. We rub the multicooker cup vegetable oil.
7. Place the mass in the multicooker container, turn on the “Baking” mode. The casserole is ready for 50 minutes.

Zucchini and chicken casserole

Time: 90 minutes
Servings: 4 persons.
Calorie content of the dish: 83 kcal.
Purpose: dinner.
Cuisine: European.
Difficulty: easy.

If you suddenly have some minced chicken in your refrigerator, then you can cook a very tasty, airy dish. It will also require tomatoes, a little semolina, garlic. Add your favorite seasonings to the casserole and top with grated cheese if desired. If there is no multicooker in the house, place the form with the dough in hot oven and bake for approximately 30 minutes. With the help of similar simple recipes you can perfectly diversify the daily menu.

Ingredients:

• minced chicken- 400 g;
• zucchini - 3 pcs.;
• semolina - 100 g;
• tomatoes - 2 pcs.;
• eggs - 3 pcs.;
• sour cream - 150 ml;
• garlic - 3 cloves;
• spices, salt.

Cooking method:

1. Wash the zucchini, grate on a coarse grater. Leave them for 10 minutes to release the juice. The liquid must be squeezed out.
2. Cut tomatoes into thin slices.
3. Thoroughly mix the minced zucchini with chicken.
4. Add sour cream, egg, semolina. Salt, season, mix thoroughly.
5. The container is lubricated with oil, sprinkled with semolina, and then spread the mass.
6. Close the lid of the multicooker, set the "Baking" mode for 45 minutes.
7. Take out the casserole after 5-10 minutes after the end of cooking.

Zucchini with tomatoes

Time: 80 minutes.
Servings: 5 persons.
Calorie content of the dish: 64 kcal / 100 g.
Purpose: dinner.
Cuisine: European.
Difficulty: medium.

A fragrant, juicy dish is easy to prepare with a minimum of available ingredients. The peculiarity of the treat is that it is prepared in layers and poured with a special milk-egg mixture. Serve a delicious casserole to the table as an independent dish or as a nutritious side dish - it will suit any meat, fish treat.

Ingredients:

• hard cheese - 100 g;
• tomatoes - 3 pcs.;
• zucchini - 3-4 pcs.;
• garlic - 2 teeth;
• eggs - 2 pcs.;
• flour or starch - 50 g;
• onion - 1 pc.;
• milk - 200 ml;
• spices, salt - to taste.

Cooking method:

1. Onion cut into thin half rings. Peel, rinse and cut into slices the tomatoes and zucchini.
2. Fry the onion in the multicooker bowl on the baking program for 10 minutes.
3. Prepare the mixture for pouring: combine milk, eggs, flour and spices, salt.
4. Grate the cheese, add to the egg mass.
5. Put half of the zucchini circles in a layer on the bottom of the bowl, then a layer of tomatoes and again zucchini.
6. Fill everything with egg mixture. You can sprinkle cheese on top.
7. Cook on the "Baking" mode for 50 minutes.
8. After cooking, let the treat cool, then remove the casserole, cut into portions.

With cottage cheese

Time: 80 minutes
Servings: 5 persons.
Calorie content of the dish: 75 kcal.
Purpose: dinner.
Cuisine: European.
Difficulty: easy.

This meal is perfect for children's menu, as in its composition there is such a useful cottage cheese for the body. You can use store-bought or homemade soft cheese, or replace it with any other (for example, pickled - cheese, Adyghe). If you are going to offer a zucchini casserole to adults, it will be very good if you sprinkle the top of the casserole with hard cheese, add slices of garlic and finely chopped greens.

Ingredients:

• eggs - 2 pcs.;
• sour cream - 100 ml;
• cottage cheese -500 g;
• zucchini - 3 pcs.;
• oil and salt - to taste.

Cooking method:

1. Zucchini should be peeled and cut into slices.
2. Soft cheese knead well. Add eggs and sour cream, season.
3. Pour a spoonful of vegetable oil into the bottom of the multicooker bowl, grease the surface.
4. Lay out a layer of vegetables, then curd, pour over the filling.
5. Turn on the multicooker to the "Baking" mode (60 minutes), bake until cooked. After cooking, the dish should stand for a while.

Zucchini-potato casserole in a slow cooker

Time: 80 minutes
Number of servings: 6 persons.
Calorie content of the dish: 84 kcal.
Purpose: dinner.
Cuisine: European.
Difficulty: easy.

Light, airy casserole sure to be on your list of favorite culinary creations. Even those who are not very fond of zucchini will appreciate this treat. feature this recipe is a way of preparing products: they need to be grated. If you are a hard cheese lover, you can complement the dish with it, as well as add grated carrots, any other filling.

Ingredients:

• potatoes - 4 pcs.;
• eggs - 3 pcs.;
• zucchini - 2 pcs.;
• green onions - 50 g;
• flour - 60 g;
• soda - a pinch;
• garlic - 3 teeth;
• kefir - 80 ml;
• salt, black pepper.

Cooking method:

1. Vegetables need to be washed, peeled, grated on a medium grater.
2. Add eggs, finely chopped green onions, garlic, kefir and soda to this mass.
3. Season the mass, stir thoroughly so that there are no pieces of vegetables.
4. The bowl of the multicooker should be greased with vegetable oil, put the vegetable dough.
5. Cook zucchini casserole in a slow cooker for 45 minutes in the "Baking" mode.

From zucchini and cabbage

Time: 90 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 75 kcal.
Purpose: dinner.
Cuisine: European.
Difficulty: easy.

Light, airy zucchini casserole in a slow cooker just melts in your mouth, has a small amount of calories and is very tasty. Cook it for a child's lunch or add spices, garlic and treat adults - everyone will like it. It is worth considering that when using overripe zucchini, they should be peeled and seeds removed, and young fruits can not be peeled. Cabbage can also be replaced with cauliflower or Brussels sprouts, it all depends on taste.

Ingredients:

• eggs - 3 pcs.;
• onion - 1 pc.;
• garlic - 3 teeth;
• zucchini - 500 g;
• cheese - 100 g;
• cabbage - 500 g;
• spices, herbs - to taste.

Cooking method:

1. Wash the zucchini. They need to be cut into cubes.
2. Peel the cabbage, chop finely.
3. Peel the onion, cut into small cubes.
4. Break eggs into a bowl, add grated hard cheese, spices, salt. Mix thoroughly. Add the garlic passed through the press.
5. Finely chop the dill (optional).
6. Put a layer of zucchini in a pre-greased multicooker bowl, then cabbage.
7. Pour egg mass.
8. Cook on the baking program for 45 minutes.

Vegetable casserole with zucchini

Time: 90 minutes
Servings: 5 persons.
Calorie content of the dish: 86 kcal.
Purpose: dinner.
Cuisine: European.
Difficulty: medium.

The advantage of this recipe is that any favorite vegetable can be in the composition (eggplant, kohlrabi, carrots, cabbage, tomatoes, legumes, etc.). A light, airy, but at the same time satisfying and incredibly healthy casserole can be prepared even by a schoolboy, having at hand simple vegetables and a multicooker. This gadget is very fond of modern housewives for the ability to save time and effort.

Ingredients:

• zucchini - 500 g;
• carrots - 200 g;
• onion - 1 pc.;
• any other vegetables - 300-400 g;
• eggs - 3 pcs.;
• flour - 100 g;
• sour cream - 100 ml;
• salt, spices, herbs - to taste.

Cooking method:

1. Zucchini should be washed, cut into thin slices.
2. Peel the carrots and onions, grate the carrots and chop the onions.
3. Cut vegetables into rings.
4. Mix eggs, sour cream, flour, spices, salt in a bowl. Whisk well.
5. Lubricate the bottom of the multicooker with vegetable oil. Lay out vegetable mix. Lubricate the top with egg yolk or sprinkle with grated cheese, but you can do without this step.
6. Cook the casserole on the "Baking" mode for 50 minutes. Sprinkle with herbs and serve.

Zucchini casserole in a slow cooker diet

Time: 50 minutes.
Servings: 5 persons.
Calorie content of the dish: 47 kcal.
Purpose: dinner.
Cuisine: European.
Difficulty: easy.

Light, tender casserole from zucchini in a slow cooker is prepared in a minimum of time. The beauty of this cooking method is also that you can prepare the mixture, place it in the multicooker bowl and go about your business. After a while, a dietary, healthy dish will delight the whole family with its taste. Serve a delicious dairy or cheese sauce- it will enrich its taste.

Ingredients:

• quail eggs - 8 pcs.;
• young zucchini - 4 pcs.;
• semolina - 160 g;
• sour cream - 150 ml;
• cheese - 100 g;
• salt, spices - to taste.

Cooking method:

1. Grate the zucchini and cheese into a deep bowl.
2. Beat in the same eggs, pour sour cream, pour semolina.
3. Mix the dough very well.
4. Season it to taste.
5. Lubricate the bowl with oil so that the future casserole does not burn, and bake until done, 40-45 minutes.

Features of cooking casseroles with zucchini in a slow cooker

vegetable casserole from zucchini in a slow cooker - a universal dish that will appeal to everyone: children and adults, lovers savory dishes and dietary. Before preparing treats in a miracle gadget, you should familiarize yourself with some of the nuances:

• in the Redmond slow cooker, the dish will cook faster, in 35-40 minutes at a power of 850W;
• if you are looking to get diet casserole from zucchini in a slow cooker without a fried crust, but at the same time juicy and fragrant, use a device from Polaris;

Juicy and tender zucchini They are prepared very quickly, so it is convenient to create dishes in haste from them. Zucchini casserole in a slow cooker - perfect option quick breakfast, lunch or dinner. It will never turn out dry, and besides zucchini, you can add anything to it: other vegetables, meat or even fish ingredients.

Zucchini casserole with cottage cheese and vegetables is such a summer version of a light, low-calorie dish. If you protect your figure, but are not ready to deny yourself delicious food and replace it with fresh dietary products, make this simple dish in a slow cooker. Here's what it needs:

• zucchini - 300 g;
• broccoli cabbage - 200 g;
• low-fat cottage cheese - 200 g;
• eggs - 3 pcs.;
• small tomato - 1 pc.;
• salt.

The process of cooking zucchini casserole in a slow cooker will surprise you with its simplicity:

1. First, wash the chicken eggs under the tap, wipe them with a napkin, beat them into a bowl and add salt. Beat with a mixer until foamy.
2. Put low-fat cottage cheese to them and also beat with a mixer. You don’t need to grind the curd through a sieve, if lumps come across in the casserole - it’s even tastier.
3. If you took frozen broccoli for the dish, then simply pour boiling water over it and leave for 10 minutes. If the product is fresh, it should be blanched in salted water for several minutes. After boiling, broccoli is boiled for no longer than 5 minutes, after which it is immediately immersed in ice water so that the cabbage retains a bright green color.
4. Young zucchini just wash under the tap, cut off the tails and three vegetables on a grater. We add a little salt, stir, after 5 minutes we squeeze out the excess juice with our hands, and transfer the thick into a container with cottage cheese and eggs.
5. Chop the tomato into cubes, also add to the total mass.
6. In a multicooker bowl, slightly greased, put the dough for the casserole. Arrange broccoli florets on top.
7. We turn on the "Baking" program with a temperature of 180 ° C to 200 ° C. We cook our zucchini casserole in a slow cooker for 40 minutes.

Zucchini casserole with new potatoes in a slow cooker

Vitamins in spring and summer vegetable dishes make up the lion's share in our diet, and rightly so, because when, if not at this time, the body should store useful material before the long winter. Under the salad fresh cucumbers, tomatoes or young cabbage, a hot casserole of zucchini and young potatoes cooked in a slow cooker. The list of products for her is as follows:

• young potatoes - 0.5 kg;
• zucchini - 0.5 kg;
• onion - 1 head;
• garlic - 3 cloves;
• sunflower oil;
• salt pepper;
• dill and parsley, green onions.

But detailed description steps to be taken to prepare zucchini casseroles in a slow cooker:

1. We wash the zucchini, do not remove the skin from them, but simply cut off the tails. Then cut the vegetables into equal circles about 1 cm thick.
2. Pour vegetable oil into a frying pan or multicooker. If in a slow cooker, then we activate the “Frying” program, and simply put the pan on medium heat.
3. Now fry the zucchini circles in hot oil on both sides. Salt, sprinkle with pepper, put on a plate.
4. Boil young potatoes until cooked, not forgetting to salt, crush in mashed potatoes.
5. Finely chop the onion and sauté in oil, mix with mashed potatoes. Chop the garlic with a knife as finely as possible.
6. Now put the potato layer from half of the mashed potatoes into the slow cooker, sprinkle it with chopped herbs and garlic on top. We make a layer of zucchini slices and sprinkle it with herbs and garlic in the same way. Lay out the potato layer again, grease it with vegetable oil.
7. We set the “Baking” mode and cook the zucchini casserole in a slow cooker for 40 minutes at a temperature of 200 ° C.

Zucchini casserole with grape leaves and chicken meatballs in a slow cooker

As mentioned earlier, zucchini casserole can be cooked not only with other vegetables, but also with meat ingredients. In this case, you will get a light, albeit quite satisfying, nutritious dish. In this zucchini casserole in a slow cooker, you will find such unusual ingredient, how grape leaves. Let's take a look at the full list of products:

• grape leaves - 12 pcs.;
• hard cheese - 200 g;
• medium zucchini - 1 pc.;
• cottage cheese - 200 g;
• flour - 6 tablespoons;
• eggs - 3 pcs.;
• chicken fillet - 0.5 kg;
• onion - 1 pc.;
• greens - to taste;
• black pepper, salt;
• sunflower oil;
• baking powder - 1 tsp

Let's make zucchini casserole with grape leaves and chicken meatballs in the multicooker:

1. Three washed zucchini on a coarse grater, and on the same grater grind 100 g of hard cheese.
2. We take any greens at our discretion and finely chop.
3. Beat 2 chicken eggs in a bowl with a mixer, put cottage cheese in them and beat again. Pour in 2 tbsp. vegetable oil, pour baking powder, salt, flour and black pepper, mix.
4. Salt the zucchini a little and squeeze out the excess juice after 5 minutes. Mix them with grated cheese and curd-egg mass.
5. In the form of a multicooker, greased with oil, we lay grape leaves. They need to be washed well before this and shake off excess water.
6. We grind the chicken in a meat grinder with an onion, and then together with salt, pepper and 1 chicken egg turn into mince.
7. Put the zucchini dough on the grape leaves. Roll the minced meat into balls and distribute them on top.
8. Sprinkle the dish with 100 g of grated hard cheese.
9. In the "Baking" program at a temperature of 200 ° C, bake a zucchini casserole in a slow cooker for 40-50 minutes.

Zucchini casserole with tomatoes, chicken and Provence herbs in a slow cooker

This multicooker zucchini casserole resembles pizza, only instead of regular test I used zucchini dough here. The whole filling for such a pizza is very simple and consists of chicken meat, tomatoes, cheese and spices. Full list right products we have provided below:

• zucchini - 200 g;
• flour - ½ cup;
• egg - 1 pc.;
• egg yolk - 1 pc.;
• baking powder - 0.5 tsp;
• chicken - 150 g;
• tomatoes - 2 pcs.;
• hard cheese - 100 g;
• provencal herbs - 1 tsp;
• salt and black pepper - to taste;
• greens;
• vegetable oil.

Let's prepare a casserole of zucchini with chicken and tomatoes in a slow cooker according to the following instructions:

1. We wash the zucchini with clean water, cut off the tail, three vegetables on a coarse grater in a bowl and add some salt. After 5-10 minutes, the juice will stand out - it must be squeezed out, and an egg should be driven into the squash mass.
2. Now add flour and baking powder to the zucchini dough. Add to this mass and finely chopped greens, for example, green onions or dill.
3. Put the dough in a greased multicooker form in a thin layer, not thicker than 1 cm. Beat the yolk of the second egg with a fork and grease our zucchini cake.
4. Tomatoes, it is better to take hard ones, cut into circles or thin slices. Spread over zucchini dough like pizza.
5. Chicken fillet is also cut into small pieces and distributed over the casserole. Salt the ingredients, pepper, sprinkle with dried provencal herbs.
6. In the "Baking" program, heat the multicooker to a temperature of 180-200 ° C and cook the zucchini casserole for 30-40 minutes.
7. Then sprinkle it with grated cheese and bake for another 10 minutes.

Airy zucchini casserole in a slow cooker

Zucchini casserole in a slow cooker can be prepared in the same way as any air soufflé. To do this, you just need to beat egg whites into a fluffy foam, and then carefully add them to the other ingredients. Turkey meat, as well as a delicate sour cream and mushroom sauce, will help us to diversify the taste of this dish. Here is what we will prepare such a casserole from:

• young zucchini - 1 pc.;
• boiled turkey meat - 300 g;
• flour - 3 tablespoons;
• eggs - 2 pcs.;
• pickled champignons - 50 g;
• sour cream - 4 tablespoons;
• salt and spices.

Now let's deal with cooking zucchini casserole in a slow cooker:

1. Zucchini, pre-washed, rubbed on a fine grater. We add and leave for a few minutes to extract the juice, then squeeze the liquid with our hands. Put the zucchini pulp back into the bowl and mix with the egg yolks.
2. Boil turkey meat in advance, cool, crumble into cubes.
3. Pour 2 tbsp into the squash dough. flour, black pepper, mix.
4. We cool the proteins and beat with a mixer at high speed until foam is obtained. It should become thick, dense, not flow out of the bowl when turning it upside down.
5. We spread the protein foam in a container with zucchini so that the proteins do not settle, gently stir them in.
6. Lubricate the multicooker bowl with oil and pour the boiled turkey meat to the bottom. Arrange the cubes in an even layer. Pour the batter on top and smooth it out.
7. We put the “Baking” program on the panel and at a temperature of 200 ° C we cook the zucchini casserole in a slow cooker for 30 minutes.
8. Watering ready meal we'll be sour cream mushroom sauce, and we just have time to make it. Finely chop the pickled mushrooms and mix with sour cream. Salt to taste, pepper a little.
9. Remove the casserole and decorate with sauce before serving.

Zucchini casserole with beans, vegetables and mozzarella in a slow cooker

A light squash dish can be made heartier and more nutritious by adding beans and cheese. Having decided to cook such a zucchini casserole in a slow cooker, take care of the beans in advance. They should be soaked overnight, otherwise they simply will not have time to reach readiness. For this casserole you need:

• zucchini - 3 pcs.;
• beans - 150 g;
• onion - 1 pc.;
• sweet pepper - 1 pc.;
• tomatoes - 3 pcs.;
• hot pepper - to taste;
• garlic - 3 cloves;
• vegetable oil - 3 tablespoons;
• mozzarella - 100 g.

Instructions for cooking zucchini casserole with beans and mozzarella in a slow cooker:

1. We fill the beans with water all night, and in the morning, draining the liquid, fill the saucepan with fresh water and cook the product until tender. Be sure to salt the water after boiling.
2. Wash and clean vegetables. We cut slices of zucchini and tomatoes, chop peppers and onions. Garlic can be sent under a press, you can simply chop it with a knife.
3. In a slow cooker, fry vegetables in vegetable oil. We use the "Frying" program, simmer the vegetables until the juice boils away. During cooking, salt and pepper them to your taste.
4. Now pour the beans into the slow cooker, mix with vegetables.
5. On top of all the products lay out the mozzarella, cut into cubes. In the “Baking” mode, we make a zucchini casserole in a slow cooker for 30 minutes.

Zucchini casserole with fish in a slow cooker

We deal with the detailed cooking process:

1. Rice, washed several times, cook until tender in salted boiling water.
2. We disassemble the fish and remove all the bones. We cut into cubes.
3. We chop greens, three cheese on a grater. My zucchini and grate. Salt and pepper, strain the juice, mix with boiled rice.
4. Lubricate the slow cooker with vegetable oil and spread the zucchini-rice mixture on the bottom. We lay out a layer of fish fillet on it.
5. Then sprinkle the casserole first with chopped herbs, and on top with grated cheese.
6. In the “Baking” mode and at a temperature of 200 ° C, we cook the zucchini casserole in a slow cooker for 30-40 minutes.

Zucchini casserole in a slow cooker. Video

Recipes for delicious casseroles for every taste

zucchini casserole in a slow cooker

1 hour 45 minutes

140 kcal

5 /5 (1 )

Zucchini casserole is a simple and uncomplicated dish. It can be prepared from simple products that are in the refrigerator of every hostess. This dish is sure to please both adults and children. At the same time, zucchini casserole is easy to prepare and low in calories, which will especially please those who follow their figure.

There are a huge number of cooking options for zucchini casserole in a slow cooker, because zucchini goes well with minced meat, various cereals and vegetables. I suggest you start cooking incredibly simple and delicious casserole from zucchini and eggplant in a slow cooker, I personally cook only according to this recipe.

Kitchen appliances: multicooker.

Ingredients

vegetable marrow	1 PC.
Onion	2 pcs.
Eggplant	2 pcs.
Garlic	4 cloves
Hard cheese	150 g
Eggs	3 pcs.
Kefir	100 g
Greens	taste
Flour	3 art. l.
Baking powder	1 tsp
Sour cream	taste
Breadcrumbs	30 g
Butter	20 g
Salt	pinch

Little hints from me:

• for baking, it is better to take medium or small zucchini;
• after the zucchini is grated, salt them and let stand for a while so that all excess liquid is gone;
• before using the cheese, it is better to taste it for salt: if it is salty enough, the casserole itself can be salted quite a bit.

When choosing ingredients for casseroles, the main thing is to pay attention to the freshness and quality of the products. However, there are several useful advice which will help to prepare a really tasty dish.

Step-by-step recipe for cooking zucchini casserole in a slow cooker

First stage

Zucchini is a rather watery vegetable, therefore, so that there is not too much water in the casserole, I recommend salting them a little and setting them aside so that they release the juice, then drain the juice.

Second phase

At this stage, you need to mix all the ingredients well so that later there are no lumps of flour in the casserole.

Third stage

We begin the final stage of preparation.

That, in fact, is all that needs to be done to get a wonderful fragrant and healthy zucchini casserole.

Video recipe for cooking zucchini casserole in a slow cooker

Agree, it is much easier to start something new when there is a scientific manual or video tutorial. To make it easier for beginners in the culinary business to cook a casserole, I suggest watching a short video recipe, where you can clearly see all the cooking steps.

Zucchini casserole in a slow cooker: eggplant option

https://i.ytimg.com/vi/oabYRVs3ePw/sddefault.jpg

https://youtu.be/oabYRVs3ePw

2014-08-06T20:18:56.000Z

With the advent of such technology as a slow cooker, it has become much easier for people to cook various dishes. When the hostess cooks in a slow cooker, she should not worry that her products may burn or, conversely, remain raw. All that is needed is to set the correct cooking mode, temperature and time, modern technology will take care of the rest. In multicookers, vegetables will never be dry and at the same time retain all their beneficial properties.

Zucchini juice is very useful for cosmetic purposes. It helps to narrow the pores, makes the skin smoother and more elastic. And if you periodically apply it to your hair, then prevent the premature appearance of gray hair.

Cooking and filling options

It is prepared in exactly the same way as a casserole with zucchini. Here you will need the same ingredients. Only instead of zucchini you need to take eggplant. If you decide to cook, follow the same recipe, just preheat the oven to 180-200º C and place the casserole there for 15-20 minutes. To prepare the main ingredients, it is worth adding 250 g of minced meat and 100 g of rice, after pouring rice with boiling water for half an hour.

It's also easy to cook cabbage casserole, which will require half a head of cabbage, onions, carrots, 3-4 eggs, hard cheese and spices. The recipe for this casserole is similar to zucchini, only cabbage will be the main product here.