Braised zucchini in a slow cooker – step by step recipes for cooking at home with a photo

The content of the article

• The secrets and subtleties of cooking stewed zucchini
• Zucchini stewed with vegetables
• With minced meat
• In sour cream
• With chicken

For quick suppression of zucchini, it is convenient to use a slow cooker. Vegetables with this method of heat treatment retain useful properties and taste. Cooking stew with other vegetables – up to half an hour, stewed with zucchini meat for 40–45 minutes.

The secrets and subtleties of cooking stewed zucchini

Recipes from zucchini in a slow cooker with meat or other vegetables contain the following general rules and principles of preparation:

• To cook stewed vegetables in a slow cooker, choose young, “milk” zucchini small in size, with a whole stalk, without spots or dents on the skin.
• You do not need to add water to vegetable or meat stew stew – it will be allocated by the vegetables themselves.
• Fresh young garlic, dill, spices (various peppers, paprika, dried ginger, coriander, basil) are well suited to zucchini.

Zucchini stewed with vegetables

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 100 kcal per 100 g.
• Purpose: for garnish.
• Cuisine: European.
• Difficulty: Easy

Stewed zucchini with vegetables in a slow cooker are great as a side dish for meat dishes, and the addition of potatoes and sour cream makes the side dish hearty and more high-calorie. Serve vegetables immediately after cooking (hot) or cold.

Ingredients

• young zucchini – 200 g;
• potatoes – 3-4 pcs.;
• carrots – 1 pc.
• onion – 1 pc.;
• dill – 10 g;
• garlic – 3-5 cloves;
• salt, pepper – to taste;
• vegetable oil – 1 tbsp;
• sour cream – 2 tbsp..

Cooking method

1. Peel potatoes, carrots and onions.
2. Zucchini and potatoes cut into medium-sized cubes, finely chop the onion, grate the carrots coarsely.
3. Fry carrots and onions in oil for 10 minutes, add the rest of the vegetables, put the slow cooker into the “Stew” mode, leave for 20 minutes.
4. Grind garlic and herbs to make it tasty, add them to vegetables along with sour cream, salt and seasonings. Put out another 10 minutes.

With minced meat

• Time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 140 kcal per 100 g.
• Purpose: to the second.
• Cuisine: Russian.
• Difficulty: Easy.

Poultry, veal or beef is best combined with stewed zucchini. Large fruits are stuffed, cut into several parts and removing the middle, or prepare a casserole from them. Young zucchini stew with minced meat in large pieces so that they do not boil during cooking

Ingredients

• young zucchini – 200 g;
• ground beef – 150 g;
• carrots – 1 pc.;
• onions – 1 pc.;
• cheese – 80 g;
• salt – 1 tsp;
• olive oil – 1 tbsp.

Cooking method

1. Peel onions and carrots, fry them with minced meat in vegetable oil for 10-15 minutes.
2. Cut the zucchini into cubes, add to the minced meat. Transfer the multicooker to the “Extinguishing” program, cook for 30–40 minutes.
3. Grate cheese, chop garlic, herbs.
4. Open the lid of the appliance, mix the stewed vegetables with minced meat, sprinkle them with garlic with herbs and cheese, cook for another 5 minutes.

In sour cream

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 80 kcal per 100 g.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: Easy

Braised zucchini in a slow cooker in sour cream is tender and not high-calorie. When cooking, it is better to take sour cream 15–20% fat. Zucchini is cut into half rings or large bars, garlic is crushed with a garlic squeezer.

Ingredients

• zucchini – 2 pcs. (200-250 g);
• onions – 1 pc.;
• sour cream – 100 g;
• flour – 1 tbsp;
• dill – several branches;
• garlic – 3-5 cloves;
• salt, spices – to taste;
• olive oil – 1 tbsp.

Cooking method

1. Peel and chop the onion. Fry in olive oil for 3-5 minutes.
2. Wash the zucchini, cut into half rings, mix with onions. Simmer in a slow cooker using the “Stew” program for 20 minutes.
3. Grind garlic and herbs, mix with sour cream along with flour, salt and spices, beat a little.
4. Add to the zucchini, stand under the lid in the Roasting mode for another 5-10 minutes

With chicken

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 120 kcal per 100 g.
• Purpose: to the second.
• Cuisine: European.
• Difficulty: Easy.

Zucchini with chicken is cooked with other vegetables, such as bell peppers and tomatoes. Chicken can be taken on the bone (for example, thighs or wings) – then the cooking time of the stew is lengthened. When using fillet or breast, the meat is cut into small portions, so the dish is cooked quickly.

Ingredients

• zucchini – 300 g;
• chicken fillet – 200 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• bell pepper – 1 pc.;
• tomato – 1 pc.;
• olive oil – 1 tbsp;
• green onions – 10 g;
• garlic – 3-4 cloves;
• dill – a pair of twigs;
• salt, spices to taste.

Cooking method

1. Rinse the chicken fillet, cut into small cubes.
2. Prepare vegetables – cut the zucchini into large plates, grate the carrots, chop the onion in half rings, peel the tomatoes, cut into cubes, peel the seeds from the seeds, cut into half rings.
3. Put vegetables with chicken in a greased multicooker bowl, season with salt and spices. Cook in the “Extinguishing” mode 40–45 minutes.
4. Chop green onions, garlic and dill, add to the stew five minutes before cooking, or sprinkle the mixture with the finished dish before serving..