Among the kitchen helpers, the crock-pot occupies a worthy place. With its help, cooking turns into a quick, convenient and enjoyable process. In addition, the beneficial substances in the products are stored in significant quantities.
This is especially true when the season of fresh vegetables comes. Especially popular are dishes from zucchini. This vegetable is universal: it can be stewed, fried, boiled, baked, satisfying not only dieters or vegetarians, but also lovers to eat hearty and tasty.
Great lunch or light dinner - zucchini cooked in a slow cooker for a couple. In a short time, a fragrant and healthy dish is obtained. There are so many recipes that you can arrange a squash week.
Steamed zucchini in a slow cooker - general principles of cooking
Small or medium sized zucchini are more suitable for steaming.
They need to be thoroughly washed and peeled. Freshly ripened squash can not be cleaned, but only trimmed on both sides.
Vegetables are cut into rings, half rings or cubes.
Before cooking, you can salt them, add seasonings and do not touch for several minutes.
Zucchini is cooked with onions, red pepper, fresh tomatoes. Garlic, ginger, nuts and cheese are also added.
Fresh or dried greens, oregano, curry, suneli hops decorate the taste of the finished meal. It is worth experimenting with any seasonings for vegetable dishes.
Ready meals can be consumed with sour cream or mayonnaise. Shredded greens will not only decorate it, but also enrich the taste.
Cooking time is generally no more than half an hour. Depending on the model of the multicooker, the "Cooking / Vegetables" or "Steaming" mode is used.
For cooking, you need a special grill or container (tray). The kitchen assistant is equipped with all this.
It is best to eat zucchini, steamed in a slow cooker, eat hot, immediately after cooking.
The dish is much healthier and no less tasty than fried vegetables.
Recipe 1. Steamed zucchini in a slow cooker with honey and ginger
Ingredients:
• three zucchini;
• 25 gr. ginger
• onion;
• one sweet red pepper;
• two tsp honey;
• three tablespoons of art. olive oil;
• 800 gr. water;
• pepper;
• salt.
Cooking method:
We cut the prepared zucchini into small pieces and put it in the tray for steaming.
Pour water into the multicooker cup, and place zucchini on top.
Select the "Cooking" mode option "Vegetables". For twenty minutes we launch the kitchen assistant.
While the zucchini is cooked, cut the onion in half rings. Finely chop the ginger and garlic.
Red sweet pepper cut into straws.
When the set time has passed, we get a tray with zucchini.
Drain the bowl. We put it in place and fill it with olive oil.
On the multicooker panel, set the Frying mode for fifteen minutes.
Let the oil warm up, and pour half the onion rings.
After a minute add sweet pepper, garlic and ginger.
We cook vegetables until the end of the set time.
Pour honey, salt and pepper into the fried vegetables. Mix everything carefully.
After another minute, pour into the bowl of zucchini. Mix the vegetables again and unload the contents into plates.
Recipe 2. Steamed zucchini in a slow cooker with nut-garlic dressing
Ingredients:
• a kilogram of young zucchini;
• 1000 ml of water;
• two tbsp. tablespoons of vegetable oil;
• 40 gr. fresh parsley;
• 60 gr. walnuts;
• three teaspoons of salt;
• four garlic cloves.
Cooking method:
Young zucchini can only be washed and not cleaned. Cut them into pieces of about five centimeters. Then cut into four more parts.
Place the zucchini in a deep plate, sprinkle with salt and mix. Leave for ten minutes, so that they begin to start juice.
Let's prepare the dressing.
To begin with, finely chop the parsley. Send it to a separate container.
Squeeze garlic into parsley, add ¼ teaspoon of salt. We all knead it with the help of a pusher. Greens and garlic will let the juice get aromatic and tasty dressing.
Fill a cup of kitchen assistant with water.
We place the zucchini in a container designed for steaming. We place it in a slow cooker.
We set the "Cooking" mode for half an hour, the products - "Vegetables".
We wash and dry the nuts. Grind them with a wooden rolling pin.
We send nuts to a container with dressing. Pour olive oil here and mix.
Pour the cooked zucchini into a salad bowl. Fill them with dressing and mix again. This should be done carefully so that the squash does not lose shape.
We leave the dish for about twenty minutes so that the vegetables are saturated with delicious dressing.
This dish completely retains its taste in the cold.
Recipe 3. Steamed zucchini in a slow cooker with tomatoes and sweet pepper
Ingredients:
• two zucchini and sweet peppers;
• one tomato;
• a glass of water;
• half a bunch of parsley fresh;
• salt;
• seasoning for dishes from vegetables;
• olive oil.
Cooking method:
We clean the zucchini and cut into half centimeters thick.
Pepper is cleaned and cut into half rings.
Grind the tomato in the same way as on the salad.
All vegetables are placed in a deep bowl. Salt and sprinkle with seasoning for vegetables.
After about ten minutes, we shift them onto the steaming form.
Pour water into the slow cooker and turn on the "Steam cooking" mode. We set the right time, namely thirty minutes, and start the assistant in work.
Sprinkle the finished dish with plenty of chopped herbs. Pour a spoon or two of olive oil. Mix lightly and we can start a pleasant meal.
Recipe 4. Steamed zucchini steamed in a slow cooker
Ingredients:
• one zucchini and tomato;
• 150 gr. chicken breast;
• ½ onion;
• one spoon of art. sour cream;
• 50 gr. cheese;
• salt;
• two glasses of water;
• ½ teaspoon dried garlic and parsley.
Cooking method:
Clean the zucchini and cut along.
Take out the core with a spoon.
Chicken pulp is cut into small pieces.
Grind the onion into small cubes. Add to the meat.
Mix chicken pieces and onions with pulp of zucchini, dried garlic and parsley. Add a little salt, be sure to try if it is enough.
We stuff the pieces of zucchini with minced meat.
Peel the tomato and cut the vegetable as small as possible. Pour with sour cream and add grated cheese. Mix.
Put the mixture on the surface of the zucchini.
We send our semi-finished products to a container designed for steaming.
Pour water into the container of the kitchen assistant. We turn on the steaming mode for half an hour.
We will wait a couple of minutes for the kitchen assistant to slightly warm up. We send the container to the multicooker and cover with a lid.
The resulting dish will surprise with its aroma and beauty. The taste of food will also not disappoint.
Recipe 5. Zucchini steamed in a slow cooker in a slow cooker
Ingredients:
• three medium squash;
• half a teaspoon curry and sunflower hops;
• salt;
• two glasses of water;
• two liters tablespoons of grated cheese.
Cooking method:
We clean the zucchini and cut into circles in a centimeter thick.
We put them in a double boiler. Sprinkle with seasonings and add a little salt. Mix the zucchini circles lightly to distribute the seasonings more evenly.
Fill the multicooker bowl with water. We place a container with zucchini on top. For twenty minutes, install the program "Steaming."
When the crock-pot signals that the time is up, open the lid and sprinkle the zucchini with cheese. We expose the same program for five minutes.
Cooked food should be unloaded on a dish, lightly pour with vegetable oil and sprinkle with fresh, finely chopped greens.
Recipe 6. Steamed zucchini in a multivark "Variations with herbs"
Ingredients:
• two zucchini;
• one teaspoon of dried oregano and parsley;
• ½ tsp provencal herbs;
• two tbsp. tablespoons of any vegetable oil;
• two garlic cloves;
• 400 ml of water;
• salt.
Cooking method:
We wash the zucchini and clean. Cut into rings about a centimeter thick.
Place the vegetables in a deep bowl. Sprinkle with salt, herbs and spices.
Grind the garlic by crushing it in a garlic press, mix with oil and add to the zucchini.
Mix everything again and leave for twenty minutes.
Pour water into the multicooker bowl. We lay on top of the steam grill and the tray with zucchini.
Close the lid of the kitchen assistant tightly. We start the program "Cooking / vegetables" for half an hour.
The prepared dish is dietary, tasty and aromatic.
Recipe 7. Steamed zucchini in a slow cooker with cottage cheese and cognac
Ingredients:
• two zucchini;
• 250 gr. cottage cheese;
• Art. a spoonful of raisins;
• Art. a spoonful of cognac;
• two glasses of water;
• two eggs;
• 25 gr. butter.
Cooking method:
Peeled zucchini cut along. Carefully remove the seeds. They can be thrown away.
Pour raisins with cognac.
Grind the cottage cheese through a sieve and place it in a separate container.
Add eggs, softened butter and grind the ingredients.
Mix raisins with curd mass.
We start both halves of zucchini and move them into the container of the multicooker.
Pour water into the bowl. Place a container on top.
Cooking a dish in the "Cooking / Vegetables" mode for twenty minutes.
Such zucchini are especially tasty when cold.
Steamed zucchini in a slow cooker - tricks and tips
Zucchini circles can be stacked in a multicooker container in several layers. For uniform cooking, gaps should be left between them.
Cutting the zucchini into too small pieces is not worth it, because during cooking it can creep.
Vegetables will become more piquant if sprinkled with chopped garlic two minutes before the end of the time set for the slow cooker.
The cooked dish can easily be mashed and feed the baby. But then in the dish should not be spices and seasonings.
If the zucchini is already not young, you should not only remove the peel from it, but also remove the seeds.
