Squash baked in a slow cooker

Squash baked in a slow cooker

Courgette dishes are mostly light, but at the same time quite nourishing. These vegetables are especially tasty when baked with other vegetables, minced meat, cheese, cottage cheese, mushrooms. All these delicious dishes are prepared quickly and simply, especially if you resort to using 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 festive buffet, that is, for any occasion.

Cooking Features

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

  • Baking in the microwave can be any kind of zucchini, if they fit in it, but still too large for this do not work. The younger the zucchini - the more tender and tastier the dish will turn out. In addition, young vegetables before cooking can not be peeled, whereas in mature ones it is necessary to remove the peeling from the vegetable peeler.
  • Stuffed zucchini is prepared in two ways. According to one recipe, they are cut along, taking out the seeds to make “boats”, which are filled with minced meat. Other recipes suggest cutting zucchini across small “columns” of about 5–7 cm each. In the “columns”, cut out the middle and fill them with minced meat. When baking zucchini in a spacious oven, the cutting form does not matter much, but when cooking them in a slow cooker, it is better to bake them with “columns” - this is how they fit more.
  • Zucchini contains a lot of liquid, so the first 5 minutes of the multi-cooker in the Baking mode when baking zucchini will keep the lid open. Otherwise, it turns out not baked, but stewed zucchini, which have a completely different taste.
  • Slicing zucchini for baking with sauce, do not shred. If you cut the vegetables is not large enough, then during cooking they will become shapeless.
  • After the completion of the “Baking” programs, it is advisable to leave the prepared dish in the slow cooker for another 10 minutes in the heating mode. This will allow zucchini better soak in the juice of other vegetables or meat, the aroma of spices and sauce.

There may be other features of the preparation of zucchini, which already depend on the selected recipe.

A simple recipe for zucchini baked in a multicooker

Composition:

  • zucchini - 0, 7 kg;
  • onions - 0, 2 kg;
  • cheese - 0, 2 kg;
  • milk - 80 ml;
  • fresh greens - 50 g;
  • vegetable oil - 50 ml;
  • salt, pepper - to taste;
  • eggs - 4 pcs.

Method of preparation:

  • Wash zucchini. If they are young, then just cut them with washers centimeter thickness. If the vegetables are ripe, peel them, cut them along, remove their pulp with seeds. After cut into half rings or quarters of rings, depending on the diameter of the fruit.
  • Cut the peeled onions into small half rings or quarter rings.
  • Finely rub the cheese.
  • Beat the eggs, salt and pepper them.
  • Chop the greens with a knife, divide it in half, set aside half to decorate the finished dish (you can even leave a few whole twigs).
  • Pour oil onto the bottom of the multicooker tank and turn on the “Frying” program. If there is no such program, you can use the “Baking” program instead. Set the timer to 10 minutes.
  • After a couple of minutes, when the oil has warmed up sufficiently, put onions in the multicooker bowl and fry it with the lid open until the timer runs.
  • Place squash right on roasted onions. Set the Baking program to 20 minutes. The first 5 minutes, bake zucchini with the lid open.
  • During this time, combine the eggs with cheese, half greens and milk, whisk them well together and fill them with zucchini.
  • Lower the lid, leaving the steam outlet open. Bake zucchini remaining time under a closed lid.
  • After completing the multicooker work in baking mode, let it work for 10 minutes in heating mode, after which it can be turned off.
  • Sprinkle zucchini with the remaining greens before serving.

This dish resembles zucchini casserole. If you want to get a more dietary product, you can not fry onions. If you wish, you can exclude it altogether - the dish will still be tasty.

Stuffed zucchini baked in a slow cooker

Composition:

  • zucchini - 0.5 kg;
  • ground beef - 0, 2 kg;
  • tomatoes - 0, 2 kg;
  • onions - 100 g;
  • cheese - 100 g;
  • sour cream - 30 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Wash zucchini, cut across into several pieces to make 5-6 cm high posts.
  • From each column carefully, so as not to damage the walls, remove the middle with the seeds.
  • Slightly peel and pepper the squash barrels.
  • Scald tomatoes with boiling water, remove peels from them. Cut in half and carefully remove the seeds. Pulp cut into cubes, put in stuffing.
  • Peel the onion and cut into small pieces, also add to the mince.
  • Stir vegetables with minced meat, add sour cream, salt and pepper.
  • Stuff the squash bars.
  • Rub the cheese.
  • Put zucchini in a slow cooker, sprinkle with cheese.
  • Turn on the “Baking” program for half an hour, 10 minutes after its start, lower the lid.
  • After completion of the multicooker program, leave the zucchini in it for 10 minutes. The preheat function must be enabled at this time.

It remains to remove the zucchini and put on a dish or arrange on plates. Serve them best with a sour cream-garlic or cheese sauce.

Zucchini baked with cottage cheese

Composition:

  • 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 required.

Method of preparation:

  • Wash and peel the vegetables.
  • Finely grate the carrot, cut the onion as small as possible.
  • Pepper cut into strips.
  • Finely chop the onion and mix half of it with curd and half of sour cream.
  • Use narrow circles to cut the zucchini, add salt and pepper.
  • Separately, fry the onions with carrots, pepper, squash themselves in a frying pan or in a bowl.
  • Put in a multicooker container first a third of the zucchini, then half of the curd, all the pepper, the remaining curd, another third of the zucchini, roast carrots and onions, the remaining zucchini.
  • Mix the remaining onion with sour cream, season it and lightly salt it.
  • Pour sour cream zucchini.
  • Finely grate the cheese and sprinkle it over sour cream and zucchini.
  • Close the multicooker lid.
  • Turn Baking on for 10 minutes, then leave the dish in heating mode for another quarter of an hour.

The dish has a slightly unusual taste, but many are crazy about it. It is worth trying it at least once. In addition, the dish is very healthy and not too high in calories.

Squash baked with mushrooms

Composition:

  • 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.

Method of preparation:

  • Washed squash cut into “columns”, cut out the middle of them.
  • Crush the garlic.
  • Cut the onion into half rings.
  • Cut the mushrooms in small pieces.
  • Fry mushrooms with onions in a frying pan, add garlic to them. Soy sauce and vinegar, extinguish 5-10 minutes, until the extra liquid evaporates. Do not forget to salt them and pepper if desired.
  • Stuff zucchini mushrooms and put in a slow cooker.
  • Sprinkle with grated cheese.
  • Start the slow cooker in “Baking” mode for half an hour. The first 10 minutes bake with the lid open, the remaining time - with the lid closed.
  • Leave the dish in heating mode for 10 minutes.

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

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