How to cook a delicious zucchini casserole in a slow cooker. Zucchini casserole in a slow cooker - a summer menu dish! Recipes for various zucchini casseroles in a slow cooker

What kind of culinary delights did not come up with a dodgy female mind, configured for a summer fight with zucchini. I proceed from the idea that zucchini is a simple vegetable. And the dishes from it should be the same, simple. Hastily. No, no, I do not urge you to cut the zucchini into coarse slices, leave them in the pan and then wait in trepidation to see if this venture turns out to be something usable. We will cook a very tasty, albeit very simple, zucchini casserole in a slow cooker. Sour cream, eggs, cheese, a little flour, and, of course, zucchini - that's all you need to prepare a hearty summer dinner. The model of my multicooker is Redmond M170.

Ingredients:

• Zucchini (not large) - 2-3 pcs.
• Eggs - 4 pieces
• Sour cream - 4 tablespoons
• Cheese (hard or semi-hard) - 150 grams
• Wheat flour - 3-4 tablespoons
• Fresh herbs (any to taste) - 1 bunch
• Garlic (optional) - 1-2 cloves
• Salt - to taste
• Black ground pepper - to taste
• Optional - ½ teaspoon baking powder
• Butter - grease the mold
• Breadcrumbs - sprinkle the mold

Cooking zucchini casserole in a slow cooker:

1. How does the preparation of any dish begin? Of course, with the selection of the products necessary for it. So I put everything aside, except for the baking powder (I will do without it). And I simply didn’t take pictures of butter and crackers, deciding to focus on more main ingredients. Although how to look. Without brushing and sprinkling, the casserole may stick to the bowl. When everything is assembled, I start cooking.

2. Zucchini with a good thin skin. Therefore, the vegetables were simply washed and wiped thoroughly. Then I rubbed it on a coarse grater and left it for 30 minutes (you can leave it a little longer). During this time, the zucchini will release juice, which I will squeeze out. But I will do it without much effort. Or, as they say, without fanaticism.

3. While the zucchini was juicing, I washed and dried the greens (today my greens are in the form of one dill) and peeled the garlic clove. Now, as I drained the liquid from the zucchini, I add finely chopped dill and garlic passed through a press into a bowl. I mix them with zucchini.

4. Vegetables salt and pepper. I break eggs into a bowl, put sour cream. I mix the contents of the bowl with a spoon. After using a coarse grater, I rub the cheese there, and mix again.

5. I add flour last (baking powder is usually added with flour, but I cook without it). If the mass is too liquid, then I put another extra spoonful of flour. But the mass should not be too thick. I transfer the finished “dough” for the casserole to the bowl. Before that, she had already been oiled and sprinkled with breadcrumbs. I set the multicooker mode to "Baking". Cooking time - 1 hour.

6. I leave the finished casserole in the bowl (you can directly in the multicooker turned off) for 15 minutes. If you get the casserole right away, then it can “disperse”. Therefore, she should be given time to cool down a little so that she “grabs”.

7. Transfer to a plate like any pastry, using a steaming basket. And before turning over, with a silicone spatula, I “walk” along the walls of the bowl, gently separating the casserole from the walls. What will be on the plate top, what is the bottom - you decide. I have the same top that was in the bowl. I sprinkle it with herbs. Or sometimes I sprinkle a hot casserole with grated cheese.

8. Zucchini casserole with a salad of tomatoes and cucumbers is especially good. Bon appetit!

Servings: 4
Cooking time: 40 minutes

Recipe Description

This year a good harvest of zucchini. I don’t have my own garden, but I have generous friends who never tire of supplying me with this subspecies of pumpkin. In the pantry there are already even rows of jars with preservation, in the refrigerator - stew, but the zucchini is in no hurry to end, providing an opportunity to work my culinary imagination.

Today, after thinking a little, I decided to bake a zucchini casserole in a slow cooker. Let's see if my family will appreciate this dish.

To cook zucchini casserole in a slow cooker you need:

• Zucchini - 1-2 pieces of medium size;
• Carrots - 1 piece;
• Onion - 1 piece;
• Minced chicken - 3 tablespoons;
• Dill greens - 1 bunch;
• Semolina or flour - 1-2 tbsp. spoons;
• Chicken egg - 2 pieces;
• Mayonnaise or sour cream - 2-3 tablespoons;
• Salt, pepper - to taste;
• Tomato - 1 piece;
• Vegetable oil - 1 tablespoon.

Cooking step by step:

First, you need to peel the zucchini from the skin and grate on a coarse grater. Sprinkle a little salt on it all and stir. We leave to stand so that the juice comes out, which we then squeeze out, removing excess liquid.

In the meantime, let's start slicing onions and herbs. Three carrots on a fine or medium grater.

We take two eggs, a few tablespoons of mayonnaise and beat well. You can also add black pepper to it.

We return to the zucchini, which have already let the juice out, and squeeze it with the palm of our hand in small portions. We combine onions, carrots, zucchini, greens, an egg with mayonnaise and pepper, minced meat, a little salt and mix.
We add a little semolina or flour so that our zucchini pie sticks together, at the same time, the semolina absorbs excess liquid.

Lubricate the multicooker bowl with refined oil and pour the zucchini mixture. Close the lid and cook for 40 minutes in the "Baking" mode.
The top of such a casserole can be sprinkled with hard or processed cheese, but if there are none, sliced ​​\u200b\u200btomatoes are also suitable.

How delicious and quick to cook zucchini - make a casserole out of them. By adding certain ingredients, you can play with the tastes and aromas of dishes, creating both light diet breakfasts and hearty dinners for your family. In this article, we have selected for you some recipes for zucchini casserole in a slow cooker.

Zucchini is a light dietary product with a delicate taste and a subtle smell. To make something more satisfying out of such a product, we suggest cooking a zucchini casserole with sausage and hard cheese in a slow cooker. Here are the components that we need for this:

• large zucchini - 1 pc.;
• smoked sausage or ham - 200 g;
• eggs - 2 pcs.;
• tomatoes - 2 pcs.;
• mayonnaise - 2 tablespoons;
• cheese - 200 g;
• flour - 3 tablespoons;
• green onions - a few feathers;
• salt, spices.

Having prepared everything that we need for this zucchini casserole in a slow cooker, let's proceed to the process itself:

1. It is better to choose a large zucchini, but young enough so that it does not have hard seeds. You also do not need to remove the skin from a young zucchini, but you will definitely have to peel an overripe vegetable. So, choosing a suitable zucchini, rub it on a grater.
2. We chop the green onion and pour it into a bowl with grated zucchini. We cut the sausage into cubes, three cheese on a grater, we also add all this to the dish.
3. We mix wheat flour with a spoon, salt, pepper and get a slightly watery dough. We pour it into the multicooker, pre-lubricating it with oil.
4. We cut the tomatoes into circles and lay them on top of the future casserole, then grease it all with mayonnaise and find the “Baking” program on the panel.
5. We cook zucchini casserole with sausage in a slow cooker for 30-40 minutes.

Squash casserole with broccoli and cauliflower in a slow cooker

This squash casserole with cabbage is a real storehouse of goodness and great taste. This is the perfect version of a summer dish - light and juicy, in which there is practically nothing but fresh vegetables. This recipe uses the following:

• semi-finished puff pastry - 350 g;
• cauliflower - 400 g;
• broccoli - 300 g;
• zucchini - 2 pcs.;
• onion - 1 pc.;
• chicken eggs - 3 pcs.;
• sour cream - 3 tablespoons;
• melted butter - 3 tablespoons;
• olive oil - 1 tbsp;
• salt, ground black pepper.

The preparation of this zucchini casserole in a slow cooker is very simple:

1. After washing, young zucchini are chopped into rings up to 0.5 cm thick. We cut the onion into thin half rings. Cut the broccoli and cauliflower into small pieces and blanch for a few minutes in salted boiling water.
2. Fry the onion in a frying pan in butter. Beat eggs and mix with sour cream, salt and pepper.
3. Grease a multicooker pan with olive oil. Roll out the puff pastry and put it on the bottom of the mold. We cover it with zucchini rings, using about half the portion. Salt, put the fried onion, boiled broccoli and cauliflower on top. Then again we make a zucchini layer, sprinkle it with salt and pour it all over with eggs and sour cream.
4. Having found the “Baking” program on the panel, we cook the zucchini casserole in a slow cooker for 40-45 minutes.

Cheese-zucchini casserole in a slow cooker

The Greek recipe for zucchini casserole in a slow cooker uses several varieties of cheese at once. Cheese, smoked and hard cheeses are perfectly combined with each other, complementing the taste of vegetables. We will cook zucchini casserole in a slow cooker from the following components:

• small young zucchini - 3 pcs.;
• cheese - 250 g;
• smoked sausage cheese - 50 g;
• hard cheese - 100 g;
• yogurt - 100 ml;
• eggs - 3 pcs.;
• flour - 1 cup;
• baking powder - 1 tsp;
• bouillon cube - 1 pc.;
• salt, spices.

The algorithm of actions in this case is as follows:

1. We crumble the cheese into pieces or three on a grater. The rest of the cheeses are also rubbed and mixed with cheese.
2. Mix flour with baking powder.
3. Pour yogurt and vegetable oil into a bowl with cheeses. Separately, beat the eggs and pour this mass there too. Stir, add flour and crumbled bouillon cube.
4. Three zucchini on a grater and add to the total dough. We mix everything well.
5. Having lubricated the form of the multicooker, put the dough into it and look for the “Baking” program. We turn on the device and cook the zucchini casserole in a slow cooker for 40 minutes.

Zucchini-rice casserole in a slow cooker

And here is a vivid example of a simple recipe that requires only affordable and inexpensive products - zucchini casserole with rice and vegetables in a slow cooker. You will surely like this dish if you do not want to bother with preparing dinner for a long time, but strive to feed the family deliciously. This recipe uses:

• medium-sized zucchini - 2 pcs.;
• rice - 0.5 cups;
• onion - 1 pc.;
• carrot - 1 pc.;
• tomato paste - 2 tablespoons;
• sunflower oil - 3 tablespoons;
• chopped fresh herbs - 2 tbsp;
• salt and black pepper.

Here's how to prepare this zucchini casserole in a slow cooker:

1. Vegetables for casseroles need to be cut into very thin rings. To do this, you can use a special grater for vegetables.
2. Rice, washed as thoroughly as possible, pour water in a ratio of 1: 2 and boil until tender.
3. Lubricate the multicooker with 1 tbsp. vegetable oil and lay a layer of half the zucchini slices on the bottom, sprinkle with salt and pepper.
4. We chop the onion into thin half rings, cut the carrot into very thin circles. Heat the vegetable oil in a frying pan and fry the vegetables until fully cooked. Then add tomato paste, a little water and simmer for 2 minutes, salt and pepper.
5. Rice is drained and mixed with stewed onions and carrots. We spread all this from the pan into the slow cooker and distribute it in an even layer.
6. Put the remaining zucchini rings on top, add some salt and pepper. Can be lubricated with a small amount of vegetable oil.
7. In the "Baking" program, we cook zucchini casserole in a slow cooker for 40-45 minutes.

Zucchini casserole with white sauce in a slow cooker

For this zucchini casserole in a slow cooker, nothing extra is needed at all, there are only vegetables and Bechamel sauce, which we will prepare separately and use as a filling. List of ingredients we need:

• small zucchini - 3-4 pcs.;
• onion - 1 head;
• garlic - 2 cloves;
• flour - 1 tbsp;
• olive oil - 4 tablespoons;
• melted butter - 1 tbsp;
• milk - 100 ml;
• hard cheese - 150 g;
• salt pepper.

Zucchini casserole with white Bechamel sauce is prepared as follows:

1. First, we wash the zucchini and three of them on a coarse grater. We take a colander and put it in a bowl, put the zucchini in a colander, salt, mix and leave to drain.
2. Fry the onion in vegetable oil in a frying pan. At the end of frying, add chopped garlic and turn off the heat.
3. Squeeze the zucchini pulp and mix with onions. In a dry frying pan, we begin to prepare the Bechamel sauce. Melt the butter and pour flour into it. Stirring constantly, fry it for a minute until golden yellow.
4. We introduce a stream of milk, still stirring, and wait for the sauce to thicken. Pour salt and pepper, cook the sauce for 2-3 minutes and turn it off. If it turned out too thick, dilute it with zucchini juice.
5. Lubricate the multicooker bowl with fat and put the zucchini in it. Pour the bechamel sauce, sprinkle it all with grated cheese on top.
6. Using the "Baking" option, we cook the zucchini casserole in a slow cooker for 25-30 minutes.

Zucchini casserole with pasta in a slow cooker

Squash casserole with pasta, made in a slow cooker, is as easy to prepare as all the above recipes. And you need very few products for it:

• zucchini - 2 pcs.;
• pasta - 200 g;
• tomatoes - 2 pcs.;
• mayonnaise - 150 g;
• cheese - 150-200 g;
• salt and spices.

To cook zucchini casserole with pasta in a slow cooker, refer to the following instructions:

1. Wash the zucchini and cut into thin circles or half rings. We add and leave for 30 minutes, so that they let the juice flow.
2. We also cut the tomatoes into circles. Cook pasta in salted boiling water until done.
3. In a greased form of a multicooker, lay out the pasta, then a layer of zucchini, salt it and sprinkle with spices. Then we put a layer of tomatoes, salt again, grease with mayonnaise.
4. At the end, sprinkle our casserole with grated cheese and turn on the “Baking” option.
5. Cooking zucchini casserole with pasta in a slow cooker for 30 minutes.

Zucchini casserole with chicken in a slow cooker

Here is a light diet dish for you - a summer delight for those who care about their figure. Chicken fillet is a tasty and low-fat, but healthy meat that goes well with any vegetables, including zucchini. For this dietary squash casserole in a slow cooker, you need:

• chicken fillet - 1 pc.;
• young zucchini - 2 pcs.;
• chicken eggs - 2 pcs.;
• low-fat sour cream - 2 tablespoons;
• onion - 1 pc.;
• chopped dill - 2 tablespoons;
• salt and pepper.

Cooking zucchini-chicken casserole in a slow cooker in this way:

1. We grind the washed zucchini into small cubes, we do the same with the chicken fillet, after removing the skin from it. We chop the onion as small as possible.
2. Mix all the ingredients in a large bowl, then pour in the mixture of beaten eggs and sour cream.
3. Salt, add any spices to taste.
4. We grease the bowl of the device with fat. We shift the dough for the casserole inside and sprinkle with chopped dill.
5. Find and activate the "Baking" mode. Having put this program, we cook zucchini-chicken casserole in a slow cooker for 40 minutes.

Zucchini casserole in a slow cooker. Video

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 a fragrant dish, and making a healthy, tasty treat for the whole family is not difficult.

How to cook zucchini casserole in a slow cooker

Before you start creating a dish, be sure to read the advice of 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 onions. 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 zucchini is seasoned 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 should definitely make this tasty, healthy dish. Delicate vegetables go 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 g.

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 will especially appeal to 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 bell peppers and greens to the composition.

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 zucchini slices on the bottom of the multicooker bowl (you need to use butter for lubrication).
4. Onion and sweet 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 with 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 you don't have a slow cooker at home, place the pie pan in the hot oven and bake for about 30 minutes. With the help of such 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 treat is perfect for a children's menu, as it contains such a healthy 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. Mash the soft cheese 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 is sure to be on the list of your favorite culinary creations. Even those who are not very fond of zucchini will appreciate this treat. A feature of this recipe is the way the products are prepared: 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. Fill with egg mixture.
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.). Even a schoolboy can cook a light, airy, but at the same time satisfying and incredibly healthy casserole with simple vegetables and a slow cooker at hand. 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. Pour in the vegetable mixture. 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 zucchini casserole in a slow cooker is prepared in a minimum of time. The beauty of this cooking method is 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 milk or cheese sauce with the casserole - this 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 is a universal dish that will appeal to everyone: children and adults, lovers of spicy dishes and dietary ones. 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 want to get a dietary zucchini casserole in a slow cooker without a fried crust, but at the same time juicy and fragrant, use the Polaris device;

Multicookers are famous for the fact that the dishes in them, even when baked, do not dry out, but seem to be stewed. And, therefore, vegetables retain vitamins. If you are wondering how to cook zucchini casserole in a slow cooker, some secrets and useful tips will come in handy. With them, the casserole will turn out perfect.

Subtleties of cooking

• Extra fluid. Zucchini is a very watery vegetable. In recipes where it needs to be grated, always squeeze out the juice that comes out. This will keep the casserole from falling apart and make it denser.
• Ruddy rings. If you chose a recipe where the zucchini is cut into circles or rings, fry them. You can even use a dry frying pan. This will keep the rings from losing their shape, and the finished dish will look good when served.
• Fruit size. Large - does not mean the most delicious. Choose medium or small zucchini for casseroles. As a rule, young medium-sized fruits inside are very delicate in taste. They do not even have to be freed from seeds.

Compatibility with other products. Zucchini are versatile in their taste. They successfully coexist in the dish with almost any product. In casseroles with zucchini, you can add meat, fish, cheese and cottage cheese, rice, any vegetables.

Zucchini casseroles in the Polaris slow cooker

With cheese and green onions

This recipe for zucchini casserole in the Polaris slow cooker is very simple. Even an inexperienced hostess can do it.

You will need:

• zucchini - 2-3 medium-sized;
• green onions - 1 medium bunch;
• egg - 2 pcs.;
• kefir - 100 ml;
• hard cheese - 150 g;
• garlic - 2 cloves;
• flour - 4 tbsp. l.;
• semolina - 2 tbsp. l.;
• baking powder (you can use soda) - half or a third of a teaspoon;
• spices "Italian herbs" and salt - a pinch each.

Cooking

1. Remove the seeds and skin from the zucchini, grate and squeeze out the liquid.
2. Cut the onion.
3. Rub the cheese on a grater.
4. Mix zucchini with onion and cheese.
5. Add kefir, eggs, finely chopped garlic cloves, salt and spices to the mixture. Stir.
6. Mix flour, semolina and baking powder. Combine flour mixture with zucchini. If the mass is watery, add a little more flour.
7. Lubricate the bowl and add the mixture.
8. Select the "Baking" mode for cooking and cook for 65 minutes.
9. Do not rush to get the finished casserole out of the bowl. Well, if it cools down enough. It is convenient to take out with the help of a steam basket.

Serve portions with sour cream and fresh salad. This dish can serve as a side dish for meat or fish, as well as an independent option for dinner.

With cottage cheese

The recipe for zucchini with cottage cheese is perfect for children. This casserole is light and tasty. Good option for breakfast or afternoon snack.

You will need:

• zucchini - 2 pcs.;
• vegetable oil (preferably olive) - 3 tbsp. l.;
• cottage cheese - 300 g;
• low-fat sour cream - 4 tbsp. l.;
• egg - 1 pc.;
• salt - a pinch.

Cooking

1. Clean the zucchini and cut them into slices. Season with oil and spices.
2. Mash cottage cheese with egg and add sour cream. Salt.
3. Place a layer of zucchini in a pre-greased bowl.
4. Put cottage cheese on top.
5. Cook the dish for 60 minutes, select the "Baking" program for cooking.
6. This recipe is without cheese, but browned lovers can add it as a top layer. In addition, part of the cottage cheese in the composition can be replaced with Adyghe cheese.

If cooking for adults, add herbs and seasonings, such as a little garlic, to the composition. So the casserole will turn out more spicy and rich in taste.

Cooking in the Redmond multicooker

With bell pepper and potatoes

This easy recipe is perfect for vegetable lovers. Potatoes in the composition make the dish hearty, and bright pieces of sweet pepper bring a variety of flavors.

You will need:

• young zucchini - 1 medium-sized;
• bulb - 1 pc.;
• bell pepper - 1 pc.;
• potatoes - 4 pcs.;
• sour cream - 2 tbsp. l.;
• olive oil - 2 tbsp. l.;
• basil - a few branches;
• egg - 1 pc.;
• salt - a pinch.

Cooking

1. Boil and cool potatoes.
2. Wash the zucchini and cut into thin rings with the peel.
3. Place the zucchini slices in the bottom of a greased bowl.
4. Cut potatoes into slices, and onions and peppers into rings.
5. Finely chop the greens.
6. Lay out the onions and herbs in a second layer.
7. Lay the potato slices over the onion.
8. Sprinkle bell pepper on top.
9. For the sauce, mix the egg with sour cream and salt. If it gets too thick, add some water.
10. Carefully pour the sauce into the bowl so that it spreads over the top.
11. Bake for 45 minutes on the "Baking" program.

Serve the casserole with sour cream. Cooked in the Redmond slow cooker, it will turn out fragrant and juicy.

With tomatoes and minced meat

Minced meat and zucchini complement each other very well in the composition of the casserole. Meat makes the dish more satisfying, and vegetables are responsible for the vitamin component.

You will need:

• zucchini - two medium or one large;
• minced meat - 250 g;
• egg - 1 pc.;
• hard cheese - 50 g;
• tomatoes - 3 pcs.;
• rice - 100 g;
• vegetable oil - 2 tbsp. l.;
• salt - a pinch.

Cooking

1. Pour boiling water over rice and leave for half an hour.
2. Grate the peeled zucchini and squeeze out excess moisture.
3. Cut the tomatoes into slices.
4. Grate cheese and beat with egg and salt.
5. Drain the water from the rice and mix it with the minced meat.
6. Place the zucchini in a greased bowl.
7. Spread the minced meat in the next layer.
8. Scatter tomato slices on top.
9. Brush the casserole with the egg and cheese mixture.
10. Select the "Bake" mode and cook for 50 minutes.

Portion slices pour sour cream and sprinkle with chopped herbs. The casserole is perfect for a hearty dinner. Minced meat in the composition can be anything, in addition, it can be replaced with sausages or sausage.

With rice and onions in Panasonic multicookers

Zucchini casserole with rice in the Panasonic multicooker has a harmonious taste and delicate texture. Grated zucchini is used in the recipe, so the structure of the dish is homogeneous. This is a great choice for a family meal.

You will need:

• zucchini - 1 small;
• rice - three quarters of a glass;
• water - 2 glasses;
• hard cheese - 150 g;
• vegetable oil - 4 tbsp. l.;
• onions - 1 pc.;
• egg - 3 pcs.;
• salt.

Cooking

1. Fill the rice with water and cook on the appropriate mode.
2. Chop the onion and fry until translucent.
3. Grate zucchini and cheese. Stir in eggs, onions and spices.
4. Stir the cooked rice into the squash mixture.
5. Bake the dish in a greased bowl for 50 minutes on the "Baking" program.
6. Remove the cooked casserole from the bowl using the steam basket. In addition to the dish, a salad of cucumbers and tomatoes is well suited.

Zucchini casseroles will delight any hostess with their variety. Almost every recipe can be supplemented or slightly changed according to the preferences of home. Bulgarian pepper can be replaced with broccoli or green beans, and plain yogurt can be used instead of sour cream. The main thing is that the benefits will remain, and the taste of the dish will be excellent.