The slow cooker is an indispensable helper for a busy housewife who cannot afford to spend much time in the kitchen. With this unit you can cook any vegetables, including zucchini, which are loved by many. These vegetables have a delicate, almost neutral taste and go well with a variety of products. Squash stewed in a slow cooker can serve as a separate dish or as an addition to meat, chicken, and mushrooms.
Cooking Features
Cooking a stew of vegetables in a multicooker has its own specifics. In order to zucchini stewed in it turned out delicious, you need to know a few subtleties.
- From young zucchini, foods are more tender and sophisticated, but large specimens can also be put out in a slow cooker. If young vegetables are washed well enough, the mature ones must be peeled and ground. Peel is easy to remove with a peeler, squash is cut in half to remove the seeds, scrape the pulp out of them with a spoon.
- Stewed zucchini get tastier if they are pre-fry. However, the calorie content of this dish will increase.
- Squashes have an almost neutral taste, absorbing the aroma and taste of other products. The taste of the finished dish, in which these vegetables occupy a significant part, will be greatly affected by the bouquet of spices used in its preparation.
- For cooking braised zucchini in a slow cooker, the use of “Baking” and “Stewing” modes will be required. The first program is needed for roasting vegetables, the second is the main one.
- Cooking time of zucchini in a slow cooker depends on the power of the unit. If you extinguish zucchini in a slow cooker for the first time, periodically check the readiness of the dish by opening the lid. If vegetables are ready ahead of time, make adjustments to the recipe.
- To make the zucchini stew not watery and low-appetizing, do not add a lot of water and salt the dish just before it is ready.
The individual nuances of cooking stewed zucchini in a slow cooker depend on the specific recipe. Referring to the recommendations that accompany him, you will avoid annoying mistakes.
Squash in cream, stewed in a slow cooker
Composition:
- young zucchini - 1 kg;
- flour - 40 g;
- sugar - a pinch;
- salt, black pepper - to taste;
- fresh dill - 50 g;
- vegetable oil - 40 ml;
- sour cream - 150 ml.
Method of preparation:
- Wash squash, pat dry with a kitchen towel. Cut into circles about half a centimeter thick.
- Mix flour with salt, pepper and sugar, add to a plastic bag.
- Put the zucchini in the bag, shake it so that all the pieces of vegetables are covered with flour mixture.
- Pour oil into the multicooker bowl. Turn it on by selecting the Baking program. If your appliance has the “Frying” function, you can use it.
- After 2-3 minutes, put the courgettes in the bowl. Cook them for 7-8 minutes.
- Add 50 ml of water to sour cream. Stir. Pour zucchini.
- Change the baking mode to the Quenching program. Set the timer to 20 minutes.
Dill zucchini sprinkled when serving to the table. Before this, greenery is required to chop with a knife.
Savory zucchini stewed in a slow cooker
Composition:
- young zucchini - 0.5 kg;
- carrots - 0, 25 kg;
- onions - 100 g;
- tomatoes - 0, 3 kg;
- garlic - 5 cloves;
- ground ginger - a large pinch;
- ground coriander - pinch;
- salt, black pepper - to taste;
- vegetable oil - 40 ml;
- water - 50 ml;
- fresh greens - to taste.
Method of preparation:
- Squashes, washed and dried, cut into circles about 0.5 cm thick.
- Slice the tomatoes in the same circle. Put them separately.
- Pass the garlic through the press.
- Carrot clean, wash, dry with a napkin. Finely rub.
- Onion, freeing from the husk, cut into small pieces.
- Pour oil into the multicooker bowl.
- Mix onions and carrots, put them on the bottom of the unit's tank.
- Put zucchini on the “pillow” of onions and carrots. Top layer put circles of tomatoes.
- Sprinkle vegetables with pepper, ginger and coriander.
- Add water.
- Turn on the device for 1 hour by selecting the extinguishing program.
- 5 minutes before the end of the program, add some salted vegetables, add crushed garlic and finely chopped greens to them.
Squash stewed in a slow cooker according to the above recipe will appeal to lovers of savory snacks. The dish looks bright and appetizing.
Squash stewed in a slow cooker with vegetables
Composition:
- zucchini - 0.5 kg;
- potatoes - 0.5 kg;
- onions - 100 g;
- carrots - 100 g;
- sweet pepper - 0, 5 kg;
- tomatoes - 0.5 kg;
- garlic - 5 cloves;
- sour cream (optional) - 150 ml;
- salt, pepper - to taste.
Method of preparation:
- Peel and chop the onion.
- Chop grated carrots grated with holes of medium size.
- Peppers, wash, remove the stalk with seeds. The flesh cut into quarters rings.
- Wash zucchini. Drain. If necessary, clean from coarse skins and seeds. Cut into cubes slightly larger than 1 cm.
- Peel the potatoes, cut them into the same slices as zucchini.
- Slice the tomatoes crosswise. Dip them for 2 minutes in boiling water. Remove with a slotted spoon, cool, putting in a container with cold water. Peel, dice.
- Finely chop the garlic.
- Mix onions and carrots, put them on the bottom of the multicooker. Put zucchini on them.
- Sprinkle zucchini with some pepper, cover with a layer of tomatoes.
- Put potatoes on top. Spice up. Sprinkle with garlic. Put the pepper and the remaining tomatoes on top.
- If you want the stew to have a more delicate flavor, cover the tomatoes with sour cream.
- Turn on the unit by activating the Quenching program. Set the timer for 40-50 minutes depending on the power of your device.
- 10 minutes prior to readiness, salt the vegetables, mix.
Zucchini stewed with vegetables is a hearty dish that can replace a full-fledged lunch or dinner.
Squash stewed in a slow cooker may have a different taste - a lot depends on the choice of dishes. But whatever recipe you choose, kitchen appliances will help you to cope with the cooking perfectly.
