Zucchini baked in a slow cooker

Most zucchini dishes are light, but at the same time quite filling. These vegetables are especially tasty if they are baked with other vegetables, minced meat, cheese, cottage cheese, and mushrooms. All these unique dishes are prepared quickly and easily, especially if you use kitchen appliances. Zucchini baked in a slow cooker with or without minced meat is a dish that is suitable for a quick breakfast, a hearty lunch, a light dinner and a gala buffet, in other words, for any occasion.

Individual manufacturing

A dish of baked zucchini is difficult to spoil, but it will still taste better if you know some secrets:

You can bake any zucchini in the microwave if it fits in it, but very large ones are not suitable for this. The younger the zucchini, the more tender and tastier the dish will be. In addition, young vegetables do not need to be peeled before cooking, while mature ones need to be peeled with a vegetable peeler.
Stuffed zucchini is prepared using 2 methods. According to some recipes, they are cut lengthwise, the seeds are removed so that “boats” come out, which are filled with minced meat. Other recipes involve cutting the zucchini crosswise into small “columns” of approximately 5–7 cm. The middle of the “columns” is cut out and filled with minced meat. When baking zucchini in a spacious oven, the shape of the tenderloin does not matter significantly, but when making them in a slow cooker, it is better to bake them in “columns” - this way more of them will fit.
Zucchini contains a lot of water, so it is better to keep the lid open for the first 5 minutes of operating the multicooker in the “Baking” mode when baking zucchini. Otherwise, you will get not baked, but stewed zucchini, which has a completely different taste.
When cutting zucchini for baking with sauce, do not cut it too small. If the vegetables are not cut large enough, they will become amorphous during production.
After finishing the “Baking” programs, it is better to throw the finished dish in the multicooker for another 10 minutes in heating mode. This will allow the zucchini to better soak in the juice of other vegetables or meat, the smell of spices and sauce.

There may be other variations in the production of zucchini, which depend on the chosen recipe.

The usual recipe for baked zucchini in a slow cooker

zucchini – 0.7 kg;
onions – 0.2 kg;
cheese – 0.2 kg;
milk – 80 ml;
fresh herbs – 50 g;
vegetable oil – 50 ml;
salt, pepper - to taste;
eggs – 4 pcs.

Rinse the zucchini. If they are young, then simply cut them into centimeter thick washers. If the vegetables are ripe, peel them, cut them lengthwise, and remove the pulp and seeds. Then cut into half rings or quarter rings depending on the diameter of the fruit.
Cut the peeled onions into small half rings or quarter rings.
Finely grate the cheese.
Beat the eggs, salt and pepper them.
Chop the greens with a knife, divide them in half, set aside half for decoration of the finished dish (you can even throw in a few whole branches).
Pour oil into the bottom of the multicooker container and turn on the “Frying” program. If there is no such program, then you can use the “Baking” program instead. Set the timer for 10 minutes.
After a few minutes, when the oil is hot enough, place the onion in the multicooker bowl and fry it with the lid open until the timer goes off.
Place the zucchini directly on top of the fried onions. Set the “Baking” program for 20 minutes. Bake the zucchini for the first 5 minutes with the lid open.
During this period of time, combine the eggs with cheese, half the herbs and milk, beat them well together and pour the zucchini mass given to us.
Lower the lid, leaving the steam vent open. Bake the zucchini for the remaining time with the lid closed.
After finishing the multicooker in baking mode, let it operate in heating mode for 10 minutes, after which you can turn it off.
Before serving, sprinkle the zucchini with the remaining herbs.

This dish is reminiscent of zucchini casserole. If you want to get the most dietary product, you don’t have to fry the onions. If desired, you can completely exclude it - the dish will still turn out delicious.

Stuffed zucchini baked in a slow cooker

zucchini – 0.5 kg;
minced meat – 0.2 kg;
tomatoes – 0.2 kg;
onion – 100 g;
cheese – 100 g;
sour cream – 30 ml;
salt, pepper - to taste.

Rinse the zucchini, cut crosswise into several pieces so that columns 5–6 cm high emerge.
From each column, carefully, so as not to destroy the walls, remove the middle with the seeds.
Lightly salt and pepper the zucchini “barrels”.
Scald the tomatoes with boiling water and remove their skins. Cut in half and carefully remove seeds. Cut the pulp into cubes and place in the minced meat.
Peel the onion and cut into small pieces, also add to the minced meat.
Stir the vegetables with the minced meat, adding sour cream, salt and pepper.
Stuff the zucchini columns.
Grate the cheese.
Place the zucchini in the slow cooker and sprinkle with cheese.
Turn on the “Baking” program for half an hour, 10 minutes after it starts working, lower the lid.
After finishing the multicooker program, leave the zucchini in it for 10 minutes. At this time, the heating function must be turned on.

All that remains is to take out the zucchini and place it on a dish or arrange it on plates. They are best served with sour cream, garlic or cheese sauce.

Zucchini baked with cottage cheese

zucchini – 0.5 kg;
onions – 100 g;
green onions – 50 g;
carrots – 100 g;
sweet pepper – 0.5 kg;
cottage cheese – 0.2 kg;
sour cream – 0.2 l;
cheese – 100 g;
salt, spices - to taste;
vegetable oil - as much as needed.

Wash and peel the vegetables.
Finely grate the carrots and chop the onion as finely as possible.
Cut the pepper into strips.
Finely chop the onion and mix half of it with cottage cheese and half of sour cream.
Cut the zucchini into narrow circles, add salt and pepper.
Separately, fry the onions, carrots, peppers, and zucchini themselves in a frying pan or in a multicooker bowl.
First, place a third of the zucchini in layers in the multicooker container, then half of the cottage cheese, all the pepper, the remaining cottage cheese, another third of the zucchini, fried carrots and onions, and the remaining zucchini.
Mix the remaining onion with sour cream, season it and lightly salt it.
Pour sour cream over zucchini.
Finely grate the cheese and sprinkle it on top of the sour cream and zucchini.
Close the multicooker lid.
Turn on the “Baking” mode for 10 minutes, then leave the dish in the heating mode for another quarter of an hour.

The dish has a slightly unusual taste, but almost everything about it is mind-boggling. It is worth experiencing it at least once. In addition, this dish is very healthy and not very nutritious.

Zucchini baked with mushrooms

zucchini – 0.5 kg;
champignons – 0.3 kg;
garlic – 2 cloves;
onions – 100 g;
vegetable oil – 50 ml;
soy sauce – 20 ml;
wine vinegar (3 percent) – 20 ml;
salt, pepper - to taste.

Cut the washed zucchini into “columns”, cut out the middle.
Crush the garlic.
Cut the onion into half rings.
Cut the mushrooms into small pieces.
Fry the mushrooms and onions in a frying pan, add garlic to them. Soy sauce and vinegar, simmer for 5-10 minutes until excess liquid evaporates. Don't forget to salt them and pepper them if desired.
Stuff the zucchini with mushrooms and place in a slow cooker.
Sprinkle with grated cheese.
Start the multicooker in the “Baking” mode for half an hour. Bake for the first 10 minutes with the lid open, the remaining time with the lid closed.
Leave the dish in warm mode for 10 minutes.

If you give up cheese, then the dish can be considered lean. It turns out delicious, especially for lovers of forest products.

Is it possible to cook stuffed zucchini in a slow cooker?

When autumn comes, the range of vegetables on Russian tables increases. In particular, zucchini becomes a frequent guest on the menu closer to September: juicy, fresh, and perfectly compatible with most products. Using them, you can prepare a lot of different dishes, but what stands out in particular among them are stuffed zucchini - with meat, vegetables, and cereals. How to properly create them in a slow cooker, what is the best way to fill them?

Zucchini with minced meat in a slow cooker

The traditional version of stuffed zucchini is cooked with meat minced through a meat grinder. Usually it is pork or beef, as they are very juicy and nutritious, but zucchini with minced chicken is much more useful. Complementary elements that help it retain moisture are tomato paste, onions and zucchini pulp. And hard cheese makes a wonderful golden brown crust.

Ingredients:

zucchini – 2 pcs.;
chicken fillet – 300 g;
purple onion;
salt, dark ground pepper;
tomato paste – 120 g;
rice flakes – 2 tbsp. l.;
bell pepper;
hard cheese – 100 g;
butter – 10 g.

Manufacturing method:

Wash the zucchini and cut into 4 pieces. Use a teaspoon to scrape out the core, leaving “cups” with thick walls and bottom.
Rinse the chicken fillet, cut into cubes, mince or grind in a food processor.
Salt, pepper, add rice flakes, tomato paste.
Peel the onion, grate half and also add to the minced chicken.
What was cut out of the zucchini (pulp) must be grated and inserted there - this will be the inside.
The bell pepper and half of the remaining onion should be finely chopped and dumped into the bottom of the multicooker bowl. Place a piece of butter on them.
Setting the “Fry” mode, wait until it melts and brown the onion and pepper.
Add sour cream, half a glass of water and tomato paste.
Place the meat filling into the zucchini, pour in 1-2 tbsp. l. hot filling (sour cream, pepper, onion). Add a pile of grated cheese.
Place the zucchini on the bottom of the multicooker bowl, select the “Stew” mode and cook for 1 hour.

Stuffed zucchini in a slow cooker with rice

If the meat innards seem very languid to you, or you are planning a light dinner, cook zucchini with rice, cheese and olives: they are no less filling than with minced meat, but the most pleasant in relation to the figure. If desired, you can replace the sour cream with tomato paste or even soft cream cheese (like Philadelphia), and grate Adygei, mozzarella, feta cheese, scamorza. Select spices to suit your own taste, but do not overdo them - a small pinch is enough.

Ingredients:

zucchini – 2 pcs.;
onion;
carrots – 150 g;
dark olives - 50 g;
round white rice – 3 tbsp. l.;
ground dark pepper, salt;
soft cheese – 50 g;
sour cream – 70 g;
vegetable oil – 1 tbsp. l.

Manufacturing method:

Wash the rice twice, dump it into the multicooker bowl, and add a glass of water. Cook on the “Porridge” mode until the signal appears or for 25 minutes. Place it in a separate container for a while.
Rinse the multicooker bowl and pour vegetable oil into the bottom.
Finely chop the peeled onion and coarsely grate the carrots. Using the “Fry” mode, leaving the multicooker lid up, cook for 10 minutes.
Transfer the onion-carrot mixture to the rice and mix with it. Pour out the remaining oil, if possible.
Also add sour cream to it, you can add spices if desired.
Remove the olives from the jar and cut into thin rings. Grate the cheese coarsely. Mix both products into the rice and the inside is ready.
Wash the zucchini, remove the stems. Cut into approximately 4-5 pieces of similar size.
Using a teaspoon, remove the pulp so that you get a glass with walls at least 1 cm wide. Be sure to keep a thick bottom, otherwise the inside will leak out.
Fill them with the prepared rice-vegetable mixture, compacting it well, but allowing a small mound to peek out from above.
Place foil on the bottom of the multicooker bowl, the edges of which are raised: the mirror side looks up. Place zucchini “cups” on it.
Setting the “Baking” mode, closing the multicooker, cook the dish for half an hour.
Then add half a glass of water to the foil and cook the stuffed zucchini at the same setting, with the lid down, for another 10 minutes.

Stuffed zucchini in a Redmond slow cooker

Fans of unusual flavor combinations and non-trivial recipes will love the idea of stuffing zucchini not with vegetables or meat, but with cottage cheese or ricotta - the extreme option will turn this dish into a truly Italian one. The main advantage of these stuffed zucchini is their lightness, so they will not harm your figure, even if you decide to snack on them after dinner.

Ingredients:

large zucchini;
ricotta 30% – 300 g;
garlic cloves – 2 pcs.;
a bunch of parsley;
cherry tomatoes – 100 g;
salt, ground white pepper;
egg white – 1 pc.

Manufacturing method:

Wash a bunch of parsley, dry with cardboard towels, and tear finely by hand.
Wash the cherry tomatoes and cut into quarters.
Take the ricotta out of the package, mash it with a fork, add salt (add as much salt as you want to change the taste of the initially unleavened product). Add a little white pepper and stir.
Whisk the egg white separately with a pinch of salt and stir into the ricotta. Grate the garlic cloves and add them there.
Wash the zucchini, remove the stem, cut it in half lengthwise. Use a teaspoon to remove the middle so that thick-walled boats emerge.
Place pieces of tomatoes on the bottom of the zucchini boats, spread the ricotta filling with herbs and garlic on top.
Line the bottom of a multicooker bowl with foil and place the zucchini boats on it. Turn on the “Baking” mode, lower the lid and cook the dish for 45 minutes.

One of the advantages of ricotta is its taste versatility - it is completely fresh, so you can create it not only salty, but also add grated green apple, a pinch of cinnamon and nutmeg to it, mix in a spoonful of honey, and you will get a sweet filling that is indescribable mixes curiously with the freshness of the zucchini. Complete it with crushed walnuts and you have an extraordinary dessert.

Read also:

As you can see, cooking stuffed zucchini in a slow cooker is very simple - this is mostly done in the “Baking” mode, in order to partially preserve the density of the vegetable, and give the insides a light golden crust. Specifically, the filler for zucchini can be anything from meat and fish to vegetables, cottage cheese, fruits and cereals. Don't be afraid of cooking tests!

Is it possible to cook stuffed zucchini in a slow cooker?

Zucchini with minced meat in a slow cooker

Ingredients:

zucchini – 2 pcs.;
chicken fillet – 300 g;
purple onion;
salt, dark ground pepper;
tomato paste – 120 g;
rice flakes – 2 tbsp. l.;
bell pepper;
hard cheese – 100 g;
butter – 10 g.

Manufacturing method:

Wash the zucchini and cut into 4 pieces. Use a teaspoon to scrape out the core, leaving “cups” with thick walls and bottom.
Rinse the chicken fillet, cut into cubes, mince or grind in a food processor.
Salt, pepper, add rice flakes, tomato paste.
Peel the onion, grate half and also add to the minced chicken.
What was cut out of the zucchini (pulp) must be grated and inserted there - this will be the inside.
The bell pepper and half of the remaining onion should be finely chopped and dumped into the bottom of the multicooker bowl. Place a piece of butter on them.
Setting the “Fry” mode, wait until it melts and brown the onion and pepper.
Add sour cream, half a glass of water and tomato paste.
Place the meat filling into the zucchini, pour in 1-2 tbsp. l. hot filling (sour cream, pepper, onion). Add a pile of grated cheese.
Place the zucchini on the bottom of the multicooker bowl, select the “Stew” mode and cook for 1 hour.

Stuffed zucchini in a slow cooker with rice

Ingredients:

zucchini – 2 pcs.;
onion;
carrots – 150 g;
dark olives - 50 g;
round white rice – 3 tbsp. l.;
ground dark pepper, salt;
soft cheese – 50 g;
sour cream – 70 g;
vegetable oil – 1 tbsp. l.

Manufacturing method:

Wash the rice twice, dump it into the multicooker bowl, and add a glass of water. Cook on the “Porridge” mode until the signal appears or for 25 minutes. Place it in a separate container for a while.
Rinse the multicooker bowl and pour vegetable oil into the bottom.
Finely chop the peeled onion and coarsely grate the carrots. Using the “Fry” mode, leaving the multicooker lid up, cook for 10 minutes.
Transfer the onion-carrot mixture to the rice and mix with it. Pour out the remaining oil, if possible.
Also add sour cream to it, you can add spices if desired.
Remove the olives from the jar and cut into thin rings. Grate the cheese coarsely. Mix both products into the rice and the inside is ready.
Wash the zucchini, remove the stems. Cut into approximately 4-5 pieces of similar size.
Using a teaspoon, remove the pulp so that you get a glass with walls at least 1 cm wide. Be sure to keep a thick bottom, otherwise the inside will leak out.
Fill them with the prepared rice-vegetable mixture, compacting it well, but allowing a small mound to peek out from above.
Place foil on the bottom of the multicooker bowl, the edges of which are raised: the mirror side looks up. Place zucchini “cups” on it.
Setting the “Baking” mode, closing the multicooker, cook the dish for half an hour.
Then add half a glass of water to the foil and cook the stuffed zucchini at the same setting, with the lid down, for another 10 minutes.

Stuffed zucchini in a Redmond slow cooker

Ingredients:

large zucchini;
ricotta 30% – 300 g;
garlic cloves – 2 pcs.;
a bunch of parsley;
cherry tomatoes – 100 g;
salt, ground white pepper;
egg white – 1 pc.

Manufacturing method:

Wash a bunch of parsley, dry with cardboard towels, and tear finely by hand.
Wash the cherry tomatoes and cut into quarters.
Take the ricotta out of the package, mash it with a fork, add salt (add as much salt as you want to change the taste of the initially unleavened product). Add a little white pepper and stir.
Whisk the egg white separately with a pinch of salt and stir into the ricotta. Grate the garlic cloves and add them there.
Wash the zucchini, remove the stem, cut it in half lengthwise. Use a teaspoon to remove the middle so that thick-walled boats emerge.
Place pieces of tomatoes on the bottom of the zucchini boats, spread the ricotta filling with herbs and garlic on top.
Line the bottom of a multicooker bowl with foil and place the zucchini boats on it. Turn on the “Baking” mode, lower the lid and cook the dish for 45 minutes.

Read also:

Zucchini baked in a slow cooker

Multicookers have practically amazed culinary experts with their convenience and versatility; almost everyone even began to forget about the existence of a kitchen stove.

Here we will tell you how to cook zucchini baked in a slow cooker - an easy dietary, healthy and very tasty dish that belongs to the healthy nutrition group. Zucchini is so undemanding when it comes to cooking that it comes out delicious in any form, so we present several recipe options for you to choose from.

Zucchini in a slow cooker: recipe with cheese

Ingredients

Zucchini – 2 pcs + –
Hard cheese – 100 g + –
Greens – bunch + –
Garlic – 2 cloves + –
Dark pepper – pinch + –
Salt - to taste + –
Vegetable oil - 1 tsp. + –

How to cook zucchini with cheese in a slow cooker

Wash the zucchini and cut into slices about 1 cm wide. It is not necessary to peel the skin. Salt and pepper them a little.
Wash the greens, dry and finely chop.
Grate the cheese on a small grater and mix with herbs in one bowl, add finely chopped or pressed garlic. Stir the whole mass thoroughly.
Grease the multicooker bowl with vegetable oil. First place the zucchini in an even layer on the bottom, and spread the cheese mixture on top.
Set the multicooker to the “baking” program for 20 minutes. If you don’t have such a function, you can use the “quenching” program.

After the time has passed, the dish is ready. It can be served as an appetizer or as an independent dietary dish with a side dish of rice, mashed potatoes, or buckwheat. It will be delicious both warm and cool.

How to cook zucchini with tomatoes

These zucchini baked in a slow cooker, the recipe for which is also very simple, turn out juicy and can serve as a good side dish for meat.

Ingredients

Zucchini – 2 pcs;
Tomatoes – 2 pcs;
Onion – 1 head;
Garlic – 2 cloves;
Dill, parsley - a small bunch;
Sour cream or mayonnaise – 3 tbsp;
Salt, aromatic pepper - to taste;
Vegetable oil – 1 tbsp.

How to create zucchini and tomatoes in a slow cooker

Wash the zucchini, dry and cut. You won't have to peel off the skin.
Cut the onion into smaller pieces and the tomatoes into small slices.
Grease the multicooker bowl with oil, add onions and zucchini into it and turn on the “fry” mode for 10 minutes. During this period of time, stir the vegetables 2-3 times.
Then add finely chopped garlic, herbs and tomatoes to the products, add salt and pepper and fry all the ingredients for another 5 minutes.
After the time has passed, open the lid and add sour cream (mayonnaise), stir everything and set the “stew” mode for 10 minutes, after which the dish is ready.

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Recipe for zucchini and potatoes in a slow cooker

Stewed potatoes with zucchini is a hearty vegetarian dish that almost everyone will like.

Ingredients

Zucchini – 2-3 pcs;
Potatoes – 3-4 pcs;
Onion – 1 piece;
Garlic – 2 cloves;
Dill, parsley - several branches each;
Salt, spices - to taste;
Vegetable oil – 2 tbsp.

How to cook zucchini with potatoes in a slow cooker

Wash the zucchini and cut into cubes.
Peel the potatoes and also cut into small cubes.
Chop the onion finer.
Press the garlic through a press or chop it very finely.
Pour vegetable oil into the multicooker bowl and fry the onion in the “fry” mode until golden brown.
Then put all the other ingredients into a bowl, add salt and pepper, add herbs and set the “stew” mode for 30 minutes.

After the time has passed, serve the dish to the table.

In any of these recipes, zucchini baked in a slow cooker turns out very tasty and tender. You can cook them any day, because these dishes take a minimum of time and are very economical. But there is a huge amount of usefulness in them.

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