Zucchini baked in a slow cooker - a combination of lightness and benefit. The best recipes of zucchini baked in the slow cooker

Zucchini baked in a slow cooker - a combination of lightness and benefit. The best recipes of zucchini baked in the slow cooker

The slow cooker is good because you can make a real masterpiece in it, from a seemingly simple product such as zucchini.

What can cook from it on the stove?

Pancakes, fry or cook stews.

All these dishes are prepared in a slow cooker, but other than that, they can still be baked.

Zucchini baked in a slow cooker - the basic principles of cooking

Squashes are very popular, especially among those who adhere to the principles of healthy eating or dieting.

Zucchini, baked in a slow cooker, cooked with cheese, meat, cottage cheese, etc. To begin with, squash is washed, wiped and ground according to the recipe. If the peel is hard, peel the zucchini off.

Squash can be cut into thin circles, lay them, perelaivaya vegetables or minced meat, and bake in a slow cooker. Sprinkle with grated cheese on top.

Also squash stuffed, and then baked. This can be done in two ways. Cut the zucchini in the form of “cups” or cut lengthwise to make a semblance of a boat. Then carefully remove the pulp with a spoon. Prepare the filling, then stuff the zucchini and bake in a slow cooker.

Recipe 1. Courgettes baked in a slow cooker with cheese


  • 700 g zucchini;
  • fresh greens;
  • two onions;
  • 200 g of cheese;
  • four eggs;
  • 80 ml of milk.

Method of preparation

1. Wash zucchini well, wipe with a towel and cut into rings, half a centimeter thick.

2. Peel onion and chop into half rings.

3. Turn on the slow cooker to “Hot” mode for ten minutes. Pour oil into the bowl and wait until it warms up. Put onions, and fry it, constantly stirring, until golden.

4. Put zucchini on top of roasted onion and pour all with grated cheese on top. Activate the Baking function for 20 minutes. Close the lid. 5. Beat eggs with milk and pour zucchini with this mixture as soon as the cheese melts. Close the lid and continue baking until the end of the program. Serve as a separate dish or as a side dish.

Recipe 2. Zucchini baked in a slow cooker with potatoes and minced meat


  • four potatoes;
  • table salt;
  • two zucchini;
  • three eggs;
  • two tomatoes;
  • black pepper;
  • 500 g ground beef;
  • bunch of green onions;
  • 100 g of cheese;
  • 80 g flour;
  • 200 g sour cream.

Method of preparation

1. Peel and wash potatoes. Rinse the tomatoes and zucchini and wipe with a kitchen towel. Zucchini, tomatoes and potatoes cut into circles of medium thickness.

2. Rinse green onions, lightly dry and finely chop.

3. Lubricate the bowl with oil and turn on the Baking program.

4. Put zucchini on the bottom of the bowl, pepper and salt. Sprinkle them with chopped green onions.

5. Spread the potato slices evenly over the top.

6. Combine sour cream with eggs and flour in a deep bowl. Season with salt and whisk everything with a whisk until smooth.

7. Pour half the sauce over the potatoes.

8. Put a layer of minced meat. On top of which spread out mugs of tomatoes.

9. Pour the remaining sauce and sprinkle with finely grated cheese. Close the lid, select the “Baking” function on the panel and cook for an hour.

Recipe 3. Zucchini Lasagna in a Multicooker


  • 600 g lasagna sheets;
  • 400 g boiled chicken fillet;
  • 230 g of mushrooms;
  • three-quarters glass of broth or water;
  • two zucchini;
  • 400 ml of Bechamel sauce;
  • two tomatoes;
  • spices;
  • 400 g of cottage cheese or ricotta;
  • three quarters of a glass of grated parmesan;
  • 150 g Mozzarella.

Method of preparation

1. My squash, wipe and cut into thin circles. Washed tomatoes are cut in half and shred in thin halves. We rinse the mushrooms, dry them, put them on a napkin, and grind them in thin slices.

2. Boiled chicken fillet finely chopped and add the meat in bechamel sauce. Season with spices and dilute with broth. Stir.

3. In a separate deep bowl we combine cottage cheese and grated cheese of two kinds, leaving little for sprinkling. We drive in an egg, season with spices and mix well.

4. Pour some white sauce with meat into the crock-pot, put the lasagna on it. We grease them with a mixture of cottage cheese and cheeses. Next, put half of all the vegetables in layers, cover with lasagna sheets. Repeat layers. The top layer will be sheets of lasagna. Pour each layer of white sauce.

5. Turn on the “Slow Cooking” mode for three hours. Then sprinkle all the cheese and activate the mode "Baking" for half an hour.

Recipe 4. Zucchini baked in a slow cooker with a spicy sauce


  • four young zucchini;
  • vegetable oil;
  • cheese - 100 g;
  • salt;
  • dried apricots - 100 g;
  • cream - 80 ml.

Method of preparation

1. Coarsely rubbed cheese. Dried apricots, pour hot water for ten minutes. Drain the water, dry the dried fruit on a napkin and chop finely.

2. Pour the cream into a deep cup, add grated cheese and dried apricots, lightly salt and beat with a fork until smooth.

3. My squash, wipe with a kitchen towel, cut off on both sides and cut in half.

4. We include the multicooker in the “Multipovar" mode. Set the temperature to 110C. Lubricate the bowl with oil and put zucchini in it. From above evenly distribute the sauce.

5. Close the lid and bake for half an hour. Take out the zucchini, chop and serve as a side dish to meat dishes.

Recipe 5. Stuffed zucchini, baked in a slow cooker


  • two zucchini;
  • spices;
  • onion;
  • 30 ml sour cream;
  • two tomatoes;
  • 50 g of cheese;
  • 200 g ground beef.

Method of preparation

1. Wash tomatoes, wipe and chop finely. Clean and shred the bulb as small as possible. Add chopped vegetables, sour cream and spices to the stuffing. Stir to get a viscous, homogeneous mass.

2. Wash squash, rub and cut across cylindrical large pieces. Each turn and cut the flesh with a sharp knife, trying not to damage the walls. The resulting “kegs” stuffed and put in the bowl multicookers. Sprinkle with grated cheese.

3. Close the lid of the multicooker, turn on the Baking program and cook the zucchini for half an hour. Serve with garlic-sour cream sauce or ketchup.

Recipe 6. Courgettes baked in a slow cooker


  • zucchini - 600 g;
  • salt;
  • three eggs;
  • black pepper;
  • onion;
  • garlic - two cloves;
  • baking powder - 3 g;
  • flour - 80 g;
  • cheese - 150 g;
  • sour cream - 80 ml;
  • butter - 50 g.

Method of preparation

1. Clean and finely chop the onion, place it in the multicooker bowl, add a piece of butter and activate the “Frying” mode for ten minutes. Fry the onions, stirring constantly, until golden.

2. Three zucchini on a fine grater. Add to the squash egg mass, slightly beating them with a fork, baking powder, flour and sour cream. Squeeze the garlic, salt and pepper. Stir and add onion fried and grated cheese.

3. Immediately transfer the squash mass into the multicooker bowl. Turn on the mode "Baking". Close the lid and cook for an hour. Leave the casserole in the bowl, so that it is slightly cooled, and remove it using a steaming container.

Recipe 7. Zucchini baked in a multi-cooker with turkey


  • two zucchini;
  • spices;
  • two onions;
  • three cloves of garlic;
  • paprika pod;
  • three tomatoes;
  • 500 g turkey fillet;
  • 25 g of flour;
  • 100 g of cheese;
  • 75 ml of sour cream;
  • a glass of rice.

Method of preparation

1. Wash and wipe zucchini. Cut them into large chunks. From each, remove the pulp with a spoon, trying not to damage the walls. Each “cup” rub with spices and salt.

2. Peel zucchini flesh with a blender into mush. Turkey fillet very finely chopped, or twist in stuffing. Wash rice in several waters. In a bowl, combine the minced meat with rice and zucchini pulp. Season with spices and salt. Mix thoroughly.

3. Stuff the “cups” of zucchini with the resulting mass. Put them in the multicooker bowl, brushing it with oil.

4. Chop up the washed tomatoes and pepper. Put the vegetables in the bowl of the blender, here also put the peeled chives. Perebeyte all in mush. Put it in a deep plate, add flour, sour cream and salt. Beat the sauce well until smooth.

5. Pour zucchini with the sauce, sprinkle with grated cheese and close the lid of the multicooker. Cook zucchini in baking mode for forty minutes. If the zucchini is slightly harsh, add more time.

Recipe 8. Creamy zucchini baked in a slow cooker with cottage cheese


  • zucchini squash - half a kilogram;
  • salt;
  • carrot;
  • spices;
  • two pods of sweet pepper;
  • vegetable oil - 25 ml;
  • onion;
  • green onions - bunch;
  • cottage cheese - 200 g;
  • cheese - 100 g;
  • sour cream - 150 g.

Method of preparation 1. Peel the onions and carrots. Finely chop the vegetables and fry in vegetable oil to a light, ruddy hue. Put on a plate.

2. Cut into thin strips of sweet pepper. Fry it in the same pan until soft and put it on a plate.

3. Cut the washed squash into thin circles and fry.

4. Put a third of fried zucchini in the multi-vial bowl, spread out the cottage cheese on the next layer, spread over all the roasted peppers evenly. Repeat layers. At the end lay out the vegetable frying. On it a layer of zucchini and sprinkle with grated cheese.

5. Salt the sour cream, season with spices and lightly whisk. Pour all the sour cream and close the lid. Set the Baking program to ten minutes. Then leave the dish in the “Heating” mode for 20 minutes.

Squash baked zucchini - tips and tricks

  • Ripe zucchini has a rather hard skin, so clean the vegetable before cooking.
  • Do not add water during cooking; there is enough juice of your own in the zucchini.
  • Slice zucchini coarsely enough so that they do not lose their shape during baking.
  • Leave the baked zucchini in the bowl in the “Heated” mode, for about 15 minutes so that the vegetable is better soaked with the flavors and aromas of the spices.
  • You can use sour cream with ketchup or scrambled eggs with mayonnaise as a fill.
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