Zucchini stuffed in a slow cooker

Summer lasts, and with it many delicious vegetables and fruits have appeared on store shelves, which we absorb in huge quantities, stocking up on vitamins. Don't miss the zucchini! They are tasty, healthy and cheap. If you are tired of ordinary zucchini and want something more satisfying, I suggest cooking stuffed zucchini in a slow cooker . You can stuff zucchini using two methods: cutting them into two parts lengthwise, like boats, or into rings. Entrails can be very different - meat, vegetables, cereals, cheese. The dish comes out light, and yet satisfying. A good option for a home-cooked dinner.

Ingredients:

zucchini – 3-4 pieces (depending on length)

any kind of minced meat - 300 g
onion – 1 pc.
zucchini centers
salt and pepper

tomato – 1-2 pcs (depending on size)
hard cheese – 50-100 g
mayonnaise or sour cream – 1-2 tbsp. l.
garlic – 1 clove

Recipe for stuffed zucchini in a slow cooker:

Cut the zucchini about 5 cm wide (you can do it less, as you like), carefully remove the middle with a teaspoon. You can pull it all the way through so that the rings come out, or you can throw in a little pulp one day, it will look like a cup (I did both). Salt the prepared zucchini cups.

Now let's prepare the filling:

Any meat is suitable for stuffing – pork, beef, I’m currently using chicken breast. Grind the meat in a meat grinder or blender together with the onion, add and also grind the zucchini pulp taken from their middle, this will make the minced meat softer and juicier. Salt and pepper to taste.

Fill the prepared zucchini “cups” with the resulting minced meat.

At this point, we could have calmed down and baked the zucchini, but I made a sprinkle on top, which gives the stuffed zucchini an extra piquancy.

To do this, finely chop the tomatoes, grate hard cheese (such as Russian), crush a clove of garlic, mix all this well with sour cream or mayonnaise, add salt and pepper if necessary. Place this mixture on any piece of zucchini on top of the minced meat.

Grease the multicooker bowl with vegetable oil, place columns of zucchini in it, and turn on the “baking” program for 50 minutes.

The zucchini will not burn, don’t be afraid, they will release juice, this can be seen in the photo after cooking.

For more powerful multicookers, the time can be reduced. The minced meat cooks faster than the zucchini, so after 40 minutes you can open it and check the readiness of the zucchini, they should become quite soft and not crunchy.

Stuffed zucchini in a slow cooker is ready! After the signal, carefully remove the zucchini onto a plate and serve.

We thank Oksana Baibakova for the recipe with photos!

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!

Zucchini stuffed with minced meat and other innards in a slow cooker: recipes with photos

Stuffed zucchini in a slow cooker turns out juicy and tasty. They are easy to prepare: just cut the vegetables, stuff them and set the smart machine to the appropriate mode. If you have a couple of zucchini lying around in the refrigerator, you can feed everyone with an exciting and satisfying dish very quickly and with minimal effort.

How to choose products?

In order for the zucchini to turn out tasty and tender, you need to choose the right vegetables for production. It is better to take the fruits young, but not very small. If you use old vegetables, the skin may not be cooked through and may turn out hard. In this case, you will have to cut it off with a vegetable peeler or knife.

1 large vegetable yields 6–7 rings for stuffing. Before making the zucchini, you need to wash it thoroughly, cut it into wide rings and remove the pulp. It is advisable to do this with a spoon, leaving a little pulp on the bottom so that the inside does not fall out. Don’t be afraid that the dish will burn: the vegetables and minced meat will release juice, which will protect the zucchini from burning.

For the inside, use minced meat - beef, pork, chicken. If you are afraid of purchasing a bad product, you can buy meat and grind it in a meat grinder yourself. Don't forget to add a few pieces of lard to make the minced meat juicy. Make sure that the inside is uniform, without lumps or streaks.

How to cook stuffed zucchini in a slow cooker?

Ingredients:

medium-sized zucchini - 1 pc.;
minced meat – 0.4 kg;
onion – 1 pc.;
little cheese;
salt.

Manufacturing:

Cut the washed and peeled zucchini into rings, if necessary.
Scoop out the pulp with a spoon, leaving a little on the bottom.
For the inside, chop the peeled onion and mix with the minced meat until smooth.
Stuff the zucchini, carefully spooning the contents in with a spoon.
Pour a little oil into the multicooker bowl.
Place the stuffed zucchini.
Set to “Baking” mode and cook for 50 minutes.
A couple of minutes before the dish is ready, place a small slice of cheese on each ring.
When the multicooker beeps, the zucchini is ready.

Zucchini with special sauce

Ingredients:

several zucchini;
minced chicken or turkey – 0.3 kg;
sour cream – 4 tbsp. l.;
little cheese;
parsley;
garlic – 1 clove;
dill;
dark pepper;
salt;
tomato paste – 4 tbsp. l.

Manufacturing:

Coarsely grate the cheese.
Chop the greens.
Chop the garlic and add to the minced meat along with the herbs. Place half of the prepared cheese here.
Add salt and pepper to the filling.
Wash the zucchini well and cut into pieces.
Pull out the middle from each part.
Salt the zucchini pulp and stuff the rings.
Create a sauce from tomato paste and sour cream.
Place zucchini rings in the bottom of the multicooker bowl and pour the sauce over them.
Set the multicooker to the “Stew” program and cook for 40 minutes.
Remove the bowl, sprinkle the zucchini with cheese and set back for 10 minutes.
After 10 minutes the dish is ready.

Zucchini with mushrooms: recipe with photos

Ingredients:

a couple of zucchini;
champignons – 0.3 kg;
onion – 1 pc.;
carrots – 1 pc. small size;
little cheese;
sour cream, sunflower oil - 2 tbsp. l.

Manufacturing:

Wash the zucchini well and cut it lengthwise into 2 parts, remove the pulp. Add salt.
Pour a little oil into the multicooker bowl and sauté the chopped onion.
Grate the carrots and add to the onions. Sauté for a couple more minutes.
Wash the mushrooms, dry them on a cardboard towel, and chop them.
Add the mushrooms to the onions and carrots and fry until the mushrooms release all their own juice.
Cut the zucchini pulp, which was previously removed, into pieces and add to the mushrooms. Simmer for a couple more minutes.
Remove the stewed vegetables with mushrooms from the bowl, mix with sour cream, add salt, pepper, and cheese.
Mix all the inside ingredients well and stuff the zucchini.
Place the “boat” zucchini in the multicooker and turn on the “Stew” program. Cook for 20 minutes.
Before serving, sprinkle with chopped herbs.

Stuffed zucchini with meat and rice

Ingredients:

zucchini – 0.7 kg;
rice – 100 g;
cream and sour cream - 0.1 l each;
minced meat – 0.4 kg;
tomato paste – 1 tbsp. l.;
salt;
pepper.

Manufacturing:

Peel the zucchini and cut into thick rings.
Remove the pulp from the rings until they look like barrels.
Create the filling by mixing minced meat, boiled rice, spices, and salt.
Stuff the zucchini.
Mix sour cream and tomato paste. It’s better not to add cream right away, otherwise the sauce will be uneven.
Add the sauce evenly to the cream, add salt and pepper.
Place the zucchini in the slow cooker and pour over the prepared sauce.
Select the “Stew” program and set for 40 minutes. If the zucchini is very old, you can increase the time to an hour.
Serve the dish with sauce.

Zucchini with peppers and tomatoes

Ingredients:

zucchini – 1 pc.;
minced meat – 0.4 kg;
onions – 2 pcs.;
1 tbsp. rice;
sour cream – 3 tbsp. l.;
bell pepper – 1 pc.;
flour - 1 tbsp. l.;
little cheese;
garlic – 2 cloves;
salt;
spices.

Manufacturing:

Peel the zucchini, cut crosswise into pieces and remove the middle. If the pulp was without seeds, you can cut it and add it to the minced meat.
Mix boiled rice with minced meat, add salt and pepper.
Stuff zucchini cups.
Grind tomatoes, bell peppers and garlic in a blender.
Mix sour cream and flour, add to tomato sauce.
Place zucchini in a slow cooker and pour over the resulting sauce.
Sprinkle cheese on top and put on the “Multi-cook” program (temperature 110 degrees). Cook for 20 minutes.
There is no need to add water to the zucchini: they stewed in their own juice.
Serve topped with sauce.

Stuffed zucchini in a slow cooker is a good choice for a housewife when there is no time to stand at the stove. Simply stuff the zucchini cups and place them in the bowl. No matter what you cook them with, the dish will still be tasty, and a smart assistant will do the main work.

Stuffed zucchini in a slow cooker - 4 recipes

Stuffed zucchini in a slow cooker is quick and easy to prepare. After all, all you need to do is prepare the products and set the correct program and production time. The miracle technology will do everything else for you. After all, you can cook any product in a slow cooker.

Stuffed zucchini with minced meat and vegetables in a slow cooker

Zucchini is not only a necessary vegetable, but also a universal one, because it can be mixed with almost any other product.

Products you need:

Zucchini – 2 pcs.;
minced meat – 0.30 kg;
oat flakes – 0.05 kg;
tomato – 2 pcs.;
carrots (small) – 1 pc.;
onion – 1 pc.;
bell pepper – 1 pc.;
garlic – 2 cloves;
sour cream – 3 tbsp. l.;
processed cheese – 0.10 kg;
parsley and dill - 3-4 sprigs each;
spices to your taste;
salt to your taste.

Manufacturing:

Rinse all vegetables well. Cut the zucchini into 3 parts and cut out the centers, leaving the bottom. The thickness of the walls should be approximately 0.5 centimeters. Don't throw away the pulp, we will need it. Sprinkle the zucchini “cups” with salt and pepper on the inside.

Chicken meat is ideal as minced meat, because it cooks faster than other types of meat. It should be twisted in a meat grinder, turning it into minced meat suitable for us.

Place the minced meat in a deep container and pour oatmeal into it. Remove the peel from the onion and cut into small cubes. Add half of the minced meat and stir. Send chopped garlic here too.

Grate the cut out centers of the zucchini. Then add your favorite spices and a little salt. Send to the minced meat.

Rinse the greens and chop very finely. Also add to the minced meat and mix everything well. The minced meat is ready. They should stuff the cooked zucchini, filling each one ¾ full.

Next we prepare the filling . Grate the carrots using a grater with small holes. Set the multicooker to “fry” and fry the second half of the chopped onion and carrots. Add dark pepper to the frying, optional bay leaf and half a glass of water.

Pour boiling water over the tomatoes and remove their skins. Then remove the dense places where the stalks are attached and cut into 2-3 parts. Peel the bell pepper from the seeds, cut out the stalk and also cut into several parts. Place both tomato and pepper in the bowl of an immersion blender and blend. Then add sour cream to the vegetables and stir.

Fundamentally! If there is not enough filling, you can add salted water or broth.

Place stuffed zucchini in a slow cooker to fry onions and carrots. Pour sour cream and vegetable filling into any “barrel”. Pour the remaining filling onto the bottom of the multicooker. Vegetables should be half immersed in water.

Steamed zucchini with rice and meat

Stuffed zucchini is quite simple to prepare, and in the end you get both meat and side dish in one dish. Which is good news, because it significantly saves your time.

Products you need:

Zucchini – 2 pcs.;
veal slices – 0.30 kg;
boiled rice (crumbly) – ¾ cup;
sour cream – 1 tbsp. l.;
hard cheese – 0.02 kg;
water – 0.5 tbsp.;
salt, ground dark pepper to your taste;
olive oil – 2 tbsp. l.

Manufacturing:

Rinse the zucchini. Remove their skins using a special vegetable peeler. Cut any zucchini lengthwise into two halves. Cut out and remove the pulp from all halves, grabbing a small and hard part so that the walls of our “boats” are not very thick.

Interesting to know! Zucchini consists of 95% water and is one of the most dietary products.

Place water in a small saucepan on the stove, after it boils, add rice to the water and add salt. Cook until fully cooked. Then dump out of the pan and let cool.

Meanwhile, rinse the meat and cut it into small pieces. Place into a blender bowl. Add cooled rice to the meat. Add water and olive oil here. Sprinkle with salt and pepper. Close the bowl and grind to a paste.

Fill the zucchini “boats” with the resulting mass of rice and meat. Coat the inside with sour cream and sprinkle with olive oil. Cut each zucchini half in half.

Grease a steaming grid with olive oil and place the zucchini on it. Pour water into the multicooker bowl; it should be a little less than half. Place a mesh with zucchini on top and close the multicooker lid. Set the steam mode for 40 minutes. After the appropriate sound signal, open the multicooker lid and sprinkle with pre-grated cheese, let the zucchini cool slightly. After this, remove them from the device and serve.

Stuffed zucchini in sour cream sauce

For this dish you will need a small set of goods. It will make a nutritious, satisfying and, naturally, tasty lunch.

Products you need:

Zucchini – 3 pcs.;
beef – 0.25 kg;
sour cream (25%) – 0.20 l.;
boiled rice - 0.5 tbsp.
salt, ground dark pepper to your taste.

Manufacturing:

First you need to boil the rice in lightly salted water.

Rinse the zucchini well. Cut into circles, the thickness of which will be 3.5 cm. Remove the pulp from each piece using a spoon. The pulp must be passed through a meat grinder. Strain the juice that stands out during all this and set aside.

Interesting to know! If you are afraid of gray hair on your head, you should include zucchini in your diet. They can significantly slow down this nasty process.

Cut the beef into pieces and pass through a meat grinder. Add boiled rice and zucchini pulp to the minced meat, sprinkle with salt and pepper. Use the resulting inside to fill the zucchini rings.

Pour half a glass of salted water into the multicooker bowl and transfer the stuffed zucchini to the multicooker. Set the “quenching” mode for 20 minutes.

Meanwhile, prepare the sauce. Pour all the sour cream, juice from the zucchini pulp and about 0.50-0.70 liters of water into a saucepan. Add salt and put on fire. Wait until it boils and remove from the stove.

After turning off the program, open the lid of the device and pour in the prepared sour cream sauce. Set the “quenching” again for 30 minutes. When serving, pour over the rest of the sauce.

Zucchini with mushrooms and cheese inside

Many housewives cook this dish in the oven, not knowing that it is much easier to cook in a slow cooker, and the result will be the same.

Products you need:

Zucchini (large) – 1 pc.;
champignons – 0.30 kg;
onion – 1 pc.;
garlic – 2 cloves;
soy sauce – 3 tbsp. l.;
hard cheese – 0.15 kg;
vinegar - 1 tbsp. l.;
vegetable oil – 2 tbsp. l.;
salt – 1 tsp;
ground snow-white pepper – 1 pinch.

Manufacturing:

Rinse the zucchini; if the vegetable is not completely young, then it is better to peel it. Cut into circles, adjust the height without the help of others. Scoop out the pulp from each “barrel” with a spoon.

Cut the zucchini pulp into small cubes. Remove the skins from the onions and garlic. Also cut the onion into small cubes and crush the garlic in a mortar. Heat a frying pan by pouring vegetable oil onto it. Fry the crushed zucchini centers together with the onion and garlic until the onion is browned.

Rinse the mushrooms and cut into small pieces. Throw them into the frying pan. Sprinkle with salt, pepper and simmer for 5 minutes. Then add vinegar and soy sauce to the frying pan and cook for another 1-2 minutes.

Interesting to know! Mushrooms are one of the ancient inhabitants of planet earth. They lived back in the era of dinosaurs.

Place the resulting mixture in a blender bowl and grind lightly so that you can distinguish pieces of mushrooms in the sauce. Stuff the insides of the zucchini. Grease the multicooker bowl with vegetable oil and place all the “barrels” with the inside into it.

Grate hard cheese using a grater with small holes and sprinkle a thick layer of zucchini on top. Close the lid of the device and select the “baking” program for 20-25 minutes. After the signal sounds, open the lid of the device and carefully remove the zucchini. Transfer to plates and serve.