The multicooker is the favorite kitchen assistant of many housewives. It replaces a stove, an oven, and even a double boiler at the same time. In this wonderful device you can stew, boil, fry, bake and bake. It turns out very tasty and juicy in a slow cooker zucchini casserole with minced meat.

This recipe is relevant not only in summer and autumn, because if you freeze zucchini, you can enjoy a tasty and healthy dish all year round. Prepare it according to my simple recipe, and zucchini casserole in a slow cooker will certainly delight you with an excellent taste.

Important! For casserole, choose young, thin-skinned zucchini, without spots or damage. You can also use zucchini, but like old zucchini, they need to be peeled. If the seeds are large, be sure to remove them.

Recipe for casserole with zucchini and minced meat in a slow cooker

Kitchen appliances and supplies: multicooker, scales, knife, bowl, grater, board.

Ingredients

Step-by-step preparation

Innings

They serve casserole as a separate dish, cut into portions, with your favorite sauce. When serving, you can sprinkle with chopped dill, parsley or cilantro. The casserole remains tasty even when cold.

Recipe video

To prepare this dish without any hassle, I recommend watching this video first.

Recipe for dietary zucchini casserole in a slow cooker

Cooking time: 1 hour 30 min.
Number of servings: 4.
Calories: 103 kcal.
Kitchen appliances and equipment: multicooker, scales, knife, bowl, grater, board.

Ingredients

Step-by-step preparation

1. Wash zucchini (zucchini) weighing 800 grams, cut off the stalk and cut them into circles 8-10 millimeters thick.
   
2. Finely chop a small bunch of greens.
   
3. Garlic (2-3 cloves), peeled and finely chopped.
   
4. Place zucchini, garlic, herbs in a bowl or plastic bag, add pepper, salt to taste and mix well (shake the bag). The zucchini will sit for a while, soak in the marinade and release the juice.
   
5. Peel the onion, wash it and cut it into half rings, strips or cubes. Fry it in a slow cooker on the “Fry” mode until golden brown. We will need onions for serving.
   
6. Wash tomatoes (2 pcs.) and cut into slices.
   
7. Grate cheese (150 g).
   
8. Place the zucchini in the multicooker bowl along with herbs and garlic, but without juice.
   
9. Top – tomato slices.
   
10. Sprinkle with grated cheese.
    
11. To fill, mix 2 eggs, half a glass of milk and 2 tablespoons of sour cream in a bowl. Add a little salt and pepper and mix. Pour this mixture over the future casserole.
    
12. Cook it in the “Multi-cook” or “Baking” mode for 1 hour. To allow the liquid to evaporate, if the zucchini was very juicy, leave the multicooker with the lid open in the heating mode for another 12-15 minutes.
    

Serving the dish

Zucchini casserole cut into portions and serve with fried onions. Separately, in a sauce boat or on a plate, you can serve sour cream, unsweetened yogurt, cheese and other sauces to your taste. The casserole can also be served as a side dish with meat dishes and boiled sausages.

• Add your favorite spices and seasonings to the casserole mixture - hot pepper, ground coriander, curry, turmeric, herbes de Provence, basil or oregano.
• For the casserole with minced meat, you can use any type of meat you want - pork, chicken, turkey or beef. You can also take several types of meat in arbitrary proportions.
• When cooking in a multicooker, use a special spatula to avoid damaging the coating of the bowl.

Other cooking options

When preparing the casserole, you can add some thinly sliced ​​potatoes to the zucchini. And you can cook it without zucchini.

Recipe video

This video describes in detail the entire process of preparing zucchini casserole. I recommend watching!

Casseroles from zucchini and other vegetables- These are quick and tasty options for lunch or dinner, which are also suitable for children's and diet menus. I hope that my recipes will be useful to you and that you will cook according to them. I will be waiting for reviews and comments. Good luck to you and new culinary discoveries!

Juicy and tender zucchini cooks very quickly, so it’s convenient to create quick dishes from them. Zucchini casserole in a slow cooker is the perfect option for a quick breakfast, lunch or dinner. It will never turn out dry, and besides zucchini, you can add anything to it: other vegetables, meat or even fish ingredients.

Zucchini casserole with cottage cheese and vegetables is a summer version of a light, low-calorie dish. If you are taking care of your figure, but are not ready to deny yourself delicious food and replace it with bland dietary products, make this simple dish in a slow cooker. Here's what it needs:

• zucchini – 300 g;
• broccoli cabbage – 200 g;
• low-fat cottage cheese – 200 g;
• eggs – 3 pcs.;
• small tomato – 1 pc.;
• salt.

The process of preparing zucchini casserole in a slow cooker will surprise you with its simplicity:

1. First, wash the chicken eggs under the tap, wipe them with a napkin, beat them into a bowl and add salt. Beat with a mixer until foamy.
2. Add low-fat cottage cheese to them and beat with a mixer. There is no need to grind the curd through a sieve if there are lumps in the casserole - it’s even tastier.
3. If you used frozen broccoli for the dish, simply pour boiling water over it and leave for 10 minutes. If the product is fresh, it needs to be blanched in salted water for several minutes. After boiling, broccoli is cooked for no longer than 5 minutes, after which it is immediately immersed in ice water so that the cabbage retains its bright green color.
4. Just wash young zucchini under the tap, cut off the tails and grate the vegetables. Add a little salt, stir, after 5 minutes squeeze out the excess juice with your hands, and transfer the grounds into a container with cottage cheese and eggs.
5. Chop the tomato into cubes and add to the total mass.
6. Place the casserole dough in a lightly greased multicooker bowl. Arrange broccoli florets beautifully on top.
7. We turn on the “Baking” program with a temperature from 180 °C to 200 °C. Cook our zucchini casserole in a slow cooker for 40 minutes.

Zucchini casserole with new potatoes in a slow cooker

In spring and summer, vitamin-rich vegetable dishes make up the lion's share of our diet, and this is right, because when, if not at this time, should the body store useful substances before the long winter. A hot casserole of zucchini and new potatoes, cooked in a slow cooker, goes very well with a salad of fresh cucumbers, tomatoes or young cabbage. The list of products for it is as follows:

• young potatoes – 0.5 kg;
• zucchini – 0.5 kg;
• onion – 1 head;
• garlic – 3 cloves;
• sunflower oil;
• salt pepper;
• dill and parsley, green onions.

Here is a detailed description of the steps that need to be taken to prepare zucchini casserole in a slow cooker:

1. We wash the zucchini, do not remove the skin from them, but simply cut off the tails. Then cut the vegetables into equal slices about 1 cm thick.
2. Pour vegetable oil into a frying pan or multicooker. If in a multicooker, then activate the “Frying” program, and simply put the frying pan on medium heat.
3. Now fry the zucchini slices on both sides in hot oil. Add some salt, sprinkle with pepper, and place on a plate.
4. Boil the young potatoes until tender, not forgetting to add salt, and puree them.
5. Finely chop the onion and sauté in oil, mix with mashed potatoes. Chop the garlic as finely as possible with a knife.
6. Now put a potato layer from half the mashed potatoes into the slow cooker, sprinkle it with chopped herbs and garlic on top. We make a layer of zucchini slices and sprinkle it with herbs and garlic in the same way. Place the potato layer again and grease it with vegetable oil.
7. Set the “Baking” mode and cook the zucchini casserole in a multicooker for 40 minutes at a temperature of 200 °C.

Zucchini casserole with grape leaves and chicken meatballs in a slow cooker

As mentioned earlier, zucchini casserole can be prepared not just with other vegetables, but also with meat ingredients. In this case, you will get a light, although quite filling, nutritious dish. In this slow cooker zucchini casserole you will also find such an unusual ingredient as grape leaves. Let's look at the full list of products:

• grape leaves - 12 pcs.;
• hard cheese – 200 g;
• medium zucchini – 1 piece;
• cottage cheese – 200 g;
• flour – 6 tbsp;
• eggs – 3 pcs.;
• chicken fillet – 0.5 kg;
• onion – 1 pc.;
• greens - to taste;
• black pepper, salt;
• sunflower oil;
• baking powder – 1 tsp.

Let's prepare a zucchini casserole with grape leaves and chicken meatballs in a slow cooker:

1. Grind the washed zucchini on a coarse grater, and grind 100 g of hard cheese on the same grater.
2. We take any greens at our discretion and finely chop them.
3. Beat 2 chicken eggs in a bowl with a mixer, put cottage cheese in them and beat again. Pour in 2 tbsp. vegetable oil, add baking powder, salt, flour and black pepper, mix.
4. Add a little salt to the zucchini and squeeze out the excess juice after 5 minutes. Mix them with grated cheese and curd-egg mixture.
5. Place grape leaves in a multicooker pan, greased with oil. Before doing this, you need to wash them well and shake off excess water.
6. We grind the chicken in a meat grinder with an onion, and then, together with salt, pepper and 1 chicken egg, turn it into minced meat.
7. Spread the zucchini dough onto the grape leaves. Roll the minced meat into balls and distribute them on top.
8. Sprinkle the dish with 100 g of grated hard cheese.
9. In the “Baking” program at a temperature of 200 °C, bake the zucchini casserole in a multicooker for 40-50 minutes.

Zucchini casserole with tomatoes, chicken and herbes de Provence in a slow cooker

This slow cooker zucchini casserole is reminiscent of pizza, but instead of regular dough, it uses zucchini dough. The entire filling for this pizza is very simple and consists of chicken, tomatoes, cheese and spices. We have provided a complete list of required products below:

• zucchini – 200 g;
• flour – ½ cup;
• egg – 1 pc.;
• egg yolk – 1 pc.;
• baking powder – 0.5 tsp;
• chicken – 150 g;
• tomatoes – 2 pcs.;
• hard cheese – 100 g;
• Provençal herbs – 1 tsp;
• salt and black pepper - to taste;
• greenery;
• vegetable oil.

Let's prepare a casserole of zucchini with chicken and tomatoes in a slow cooker according to the following instructions:

1. Wash the zucchini with clean water, cut off the tail, grate the vegetable into a bowl on a coarse grater and add some salt. After 5-10 minutes, the juice will be released - you need to squeeze it out, and beat the egg into the squash mass.
2. Now add flour and baking powder into the zucchini dough. Add finely chopped greens to this mixture, for example, green onions or dill.
3. Spread the dough into a greased multicooker pan in a thin layer, no thicker than 1 cm. Beat the yolk of the second egg with a fork and grease our zucchini cake.
4. Tomatoes, it is better to take firm ones, cut into circles or thin slices. Spread over the zucchini dough like you would for a pizza.
5. We also cut the chicken fillet into small pieces and distribute it over the casserole. Add some salt, pepper and sprinkle with dried Provençal herbs.
6. In the “Baking” program, heat the multicooker to a temperature of 180-200 °C and cook the zucchini casserole for 30-40 minutes.
7. Then sprinkle it with grated cheese and bake for another 10 minutes.

Puffed zucchini casserole in a slow cooker

Zucchini casserole in a slow cooker can be prepared in the same way as any airy soufflé. To do this, you just need to beat the egg whites into a fluffy foam, and then carefully add them to the other ingredients. Turkey meat, as well as a delicate sour cream and mushroom sauce, will help us diversify the taste of this dish. This is what we will use to prepare this casserole:

• young zucchini – 1 piece;
• boiled turkey meat – 300 g;
• flour – 3 tbsp;
• eggs – 2 pcs.;
• pickled champignons – 50 g;
• sour cream – 4 tbsp;
• salt and spices.

Now let's figure out how to prepare zucchini casserole in a slow cooker:

1. Grate the zucchini, pre-washed, on a fine grater. Add some salt and leave for a few minutes to release the juice, then squeeze out the liquid with your hands. Place the squash pulp back into the bowl and mix with the egg yolks.
2. Boil the turkey meat in advance, cool, and chop into cubes.
3. Pour 2 tbsp into the zucchini dough. flour, black pepper, mix.
4. We cool the whites and beat them with a mixer at high speed until foamy. It should become thick, dense, and not leak out of the bowl when turned upside down.
5. Place the protein foam in a container with the zucchini so that the whites do not settle; stir them in smoothly.
6. Grease a multi-cooker bowl with oil and pour boiled turkey meat into the bottom. Place the cubes in an even layer. Pour the dough on top and level it out.
7. Set the “Baking” program on the panel and at a temperature of 200 °C cook the zucchini casserole in a multicooker for 30 minutes.
8. We will top the finished dish with sour cream and mushroom sauce, and we just have time to prepare it. Finely chop the pickled mushrooms and mix with sour cream. Salt to taste and add a little pepper.
9. Remove the casserole and garnish with sauce before serving.

Zucchini casserole with beans, vegetables and mozzarella in a slow cooker

A light zucchini dish can be made heartier and more nutritious by adding beans and cheese. If you decide to cook this zucchini casserole in a slow cooker, take care of the beans in advance. They should be soaked overnight, otherwise they simply won’t have time to get ready. For this casserole you need:

• zucchini – 3 pcs.;
• beans – 150 g;
• onion – 1 pc.;
• sweet pepper – 1 pc.;
• tomatoes – 3 pcs.;
• hot pepper - to taste;
• garlic – 3 cloves;
• vegetable oil – 3 tbsp;
• mozzarella – 100 g.

Instructions for preparing zucchini casserole with beans and mozzarella in a slow cooker:

1. Fill the beans with water overnight, and in the morning, after draining the liquid, fill the pan with fresh water and cook the product until tender. Be sure to salt the water after boiling.
2. Wash and clean the vegetables. We cut zucchini and tomatoes into slices, chop peppers and onions. The garlic can be put under a press, or you can simply chop it with a knife.
3. In a slow cooker, fry the vegetables in vegetable oil. We use the “Frying” program and simmer the vegetables until the juice boils away. During cooking, salt and pepper them to your taste.
4. Now pour the beans into the slow cooker and mix with the vegetables.
5. Place mozzarella, cut into cubes, on top of all the products. In the “Baking” mode, make the zucchini casserole in a slow cooker for 30 minutes.

Zucchini casserole with fish in a slow cooker

Let's look at the detailed cooking process:

1. After washing the rice several times, cook it in salted boiling water until tender.
2. We disassemble the fish and remove all the bones. Cut into cubes.
3. Chop the greens and grate the cheese. Wash the zucchini and grate it. Salt and pepper, strain the juice, mix with boiled rice.
4. Grease the multicooker with vegetable oil and place the squash-rice mixture on the bottom. Lay fish fillets over it in a layer.
5. Then sprinkle the casserole first with chopped herbs and grated cheese on top.
6. In the “Baking” mode and at a temperature of 200 °C, prepare the zucchini casserole in a multicooker for 30-40 minutes.

Zucchini casserole in a slow cooker. Video

The zucchini season is beginning, which means that we will again and again solve puzzles about where else to put the zucchini. They are fried, stewed, baked, pickled, added to soups, porridges, salads, pancakes, but the abundance of squash does not dry out. This means that more and more new recipes are required. Here's a simple idea for you - zucchini casserole in a slow cooker. With melted cheese and Italian herbs. The casserole prepared according to this recipe turns out very tasty, juicy and tender, and thanks to the cheese it is also filling.

Ingredients:

• 2 medium-sized zucchini (total weight 600-700g)
• eggs 3 pcs
• processed cheese 200 g
• vegetable oil 2 tbsp.
• garlic 3 cloves
• salt, pepper to taste
• Italian herbs 1 tsp.

Recipe for zucchini casserole in a slow cooker

I want to say right away that the casserole is very easy to prepare, the multi-helper, as always, will do the main work, and I just need to prepare all the necessary products and send them to the bowl at the right time. I'll start with the zucchini - wash it, remove the stems and cut it into thin rings.

It is, of course, better to use young zucchini for casseroles - they are more tender and juicier. Next comes cheese and garlic - I cut the cheese into slices (you can do it arbitrarily), and finely chop the garlic.

Now the zucchini and cheese need to be mixed and placed on the stove to allow the cheese to melt. I decided to entrust this to the multicooker - it will cope with this task perfectly, and there is no need to wash extra dishes. Therefore, I pour a couple of tablespoons of vegetable oil into the bowl, lay out the chopped vegetables, salt and pepper them, add chopped garlic and cheese to them, and generously sprinkle a mixture of Italian herbs on top (you can take any spices to your taste).

I mix the contents of the bowl gently but thoroughly with my hands.

Turning on the multicooker in the “fry” mode, I wait until the cheese is completely melted.

Meanwhile, in a separate bowl, I beat the eggs with a whisk, not forgetting to keep an eye on the multicooker (I stir the contents of the bowl from time to time).

As soon as the cheese has melted, turn off the multicooker and pour the egg mixture into the bowl.

Once again, mix the contents thoroughly with a spatula, level it and leave it to bake in the “oven” mode for 30-35 minutes, choosing a temperature of 150 degrees.

During the cooking process, the zucchini releases juice, so if at the end of the program, when you open the lid, you find it, then simply leave it for another 5 minutes in the set mode, without closing the lid, to allow the liquid to evaporate. Alternatively, at the very end of cooking, you can sprinkle the finished dish with a layer of grated cheese on top, as I did.

The casserole is very moist and tender, so let it cool thoroughly before removing from the bowl. Another small but important nuance - over time, the coating of the bowl ages and it may happen that dishes begin to stick to the bottom, so if this has already happened to you, then when taking out the finished casserole, be sure to go around the circle with a spatula, while trying to pry off the bottom products. You can also play it safe and pre-line the bottom of the bowl with foil. It seems to me that it is better to take out such a casserole using a plate rather than a steaming tray.

Before serving, sprinkle the cooled casserole of zucchini and melted cheese with chopped dill, cut into portions and serve. Fresh tomatoes will keep her in excellent company.

Ingredients:

• 500 grams of milky ripeness zucchini
• 200 g fresh cabbage
• 1 bell pepper
• 1 large onion
• 1 large carrot
• 3 medium potatoes
• 150 g hard cheese
• 2 chicken eggs
• 80 ml cream or 1 tbsp. sour cream (10%)
• salt, spices to taste
• 2 tbsp. vegetable oil

I was studying the contents of the refrigerator trays on a fine summer day, looking for an idea for a quick dinner, and could not decide what to cook in the end. It turned out to be a little bit of everything: bell pepper, celery, leftover cabbage, carrots, several potatoes and a not very young and small zucchini. A couple of eggs and a small piece of cheese completed the composition, and a casserole materialized on the agenda. Of all this set, there was the most zucchini by weight, so I decided for myself that it would be a zucchini casserole.

There was absolutely no time to look after the baking, and in such cases my eyes always look for the multicooker in the kitchen, my reliable assistant! It was decided that for dinner in the house there would be a zucchini casserole in a slow cooker. All that remains is to decide how exactly I will prepare this casserole. I didn’t want to just chop everything up, season it and simply bake it. And, frankly, you’ve tried a dozen of these casseroles, if not more. A simple casserole will no longer surprise or delight anyone. Let's try to look for inspiration in the cuisines of different nations of the world, and figure out how interesting it can be to serve a banal casserole. I am sure that by immersing yourself in the topic, you can find many interesting options and test different flavor combinations all summer without repeating yourself.

I decided to make my slow cooker squash casserole into a kugel. But, since I was going to cook in a slow cooker, I wanted to make a rosy and tasty base for it, which would add a bright flavor to the delicate vegetable casserole. I found inspiration in the usual potato pancake! I found it very practical to make a thicker base for the casserole. Looking ahead, I can say that this was a breakthrough in the practice of making casseroles. And now I will make not only a casserole on this basis, but also an open vegetable soufflé pie in a potato frame. But this is for you as a development of the idea, because you will definitely want to develop and improve such a recipe. Let's go to the kitchen to cook!

Cooking method

1. 
   So, we have carrots, some cabbage, a large sweet onion, several potatoes, bell peppers and a stalk of celery. Since the vegetables are all young, on the one hand, there is no need to pre-blanch anything, but, on the other hand, young vegetables contain more moisture, this will have to be taken into account.
2. 
   Precisely because vegetables will definitely give a lot of juice when cooked, it is better to spend a little time and “drive it out”. Salt copes best with this. We will need a large bowl, a cutting board, a sharp knife, a shredder and our hands. We prepare cabbage, zucchini and carrots for processing: peel them, remove the limp leaves. If the zucchini seeds are no longer quite tender, then it is better to remove them too. Shred the cabbage thinly and then chop it further with a knife. Place in a bowl, sprinkle with a pinch of salt and knead with your hands until the juice appears. Then, use a large shredder to shred the zucchini, and use a small shredder to shred the carrots. Mix cabbage, zucchini and carrots in a bowl with your hands and set aside. The salt will start working and soon there will be juice at the bottom of the bowl.
3. 
   Next, remove the stalk and seeds from the bell pepper, peel the onion, and cut off part of the base of the celery stem. Cut the pepper, celery and half the onion into small cubes. Mix everything and chop it further with a knife.
4. 
   Mix all the vegetables, add another pinch of salt and knead. Leave for 15-20 minutes. Zucchini casserole with cheese in a slow cooker will be tastier and piquant. It is better to grate the cheese on a fine grater. Then squeeze the vegetables into another container, add 2 eggs, 1/3 of the grated cheese, cream or sour cream, season with salt, season with vegetable spices and mix thoroughly until smooth. Thanks to this technique, you will definitely not suffer a fiasco with a wet and falling apart casserole!
5. 
   For the potato pancake base, peel the potatoes, rinse with cold water and place in a blender with knives. There we also send half of the second onion, a pinch of salt, a tablespoon of vegetable oil and a little freshly ground black pepper. Blend in a blender until smooth. Mix the potato dough with a third of the cheese until smooth.
6. 
   Grease the bottom and walls of the multicooker with vegetable oil. Place the potato-cheese mixture into a bowl and spread across the bottom in an even layer.
7. 
   Place the vegetable mixture on top and level it too. Sprinkle the remaining cheese on top of the casserole with a thin layer of cheese. This completes the preparatory part. The leftover juice from vegetables can be used as a base for light summer soups, so save it and don't throw it away!
8. 
   My zucchini casserole will be baked in a Redmond multicooker (model RMC-4502). Place the bowl in the multicooker body and set the BAKING program for 45 minutes. We launch the program and can go about our business, no further participation is required! Our assistant will cope with this task perfectly! A delicious casserole in a slow cooker with zucchini, a selection of vegetables, cheese and cream will be ready just in time for dinner!

   In principle, you can cook this casserole all year round. But for autumn ripened vegetables, the baking time can be increased, or the casserole can be left in the warming mode for half an hour to finish cooking. Then remove the casserole bowl from the casing and let cool for 5-7 minutes. Cover the warm casserole in a bowl with a large plate and, holding it, turn it over sharply and carefully. Place the structure on the table and slowly remove the bowl. The casserole will remain on the plate.

9. 
   Vegetable casserole with zucchini in a slow cooker is usually served warm, with herbs and fresh sour cream. The leftover casserole will serve as an excellent snack, say, at work. It’s good to take with you to a picnic as a starter before the barbecue.

You will definitely love the zucchini casserole prepared according to my recipe in a slow cooker! Experiment with ingredients, add pumpkin, cauliflower, and broccoli, a bunch of fresh herbs for color, let your imagination work to add variety to the table! Bon appetit!

There are many recipes for healthy and tasty dishes. And to prepare them you will need many different devices and kitchen utensils. But there is another option - to make cooking not only an art, but also a simple activity. And a multicooker will help with this. Today's dish is prepared in it. Zucchini casserole in a slow cooker turns out aromatic, juicy, fluffy and very appetizing.

In addition, this method of cooking significantly saves time - everything is done in a hurry. Just prepare the ingredients, mix them and bake.

The ingredients of each casserole recipe can be supplemented to your taste, following individual preferences.

It is permissible to add from vegetables:

• pieces of cauliflower or broccoli;
• thinly sliced ​​white or Brussels sprouts;
• bell peppers or hot chilies;
• any onion - onion, green feathers, shallots or leeks;
• Potatoes, Jerusalem artichoke or celery root will add satiety.

If the dish is prepared with meat or poultry, the meat can be pre-marinated - in soy sauce, orange juice or white wine. This will add a separate aromatic note to the finished delicacy.

Choose any meat, you can use a mixture (as is the case with minced meat).

Best meat combinations:

• pork, chicken (or turkey);
• beef, pork.

A special word about pork. Since a dish in a slow cooker is prepared relatively quickly, it is better to choose those parts of the animal carcass that are softer and can be easily cooked. In pork, this is the shoulder, neck, or tenderloin. The same goes for beef or veal.

So, each recipe contains 6-7 ingredients. And you need to make sure that they come together and the finished dish does not fall apart. Cunning will help. Namely, a product that will connect everything into a single whole. What could it be:

• flour - wheat (only the highest grade), rice or corn, or a little starch;
• dry semolina - its grains will absorb excess moisture, this is especially important in zucchini dishes;
• hard cheese;
• egg is a classic thickener.

Read more about eggs. They are used to make fillings for casseroles.

To make the filling tasty and more aromatic, add to it to taste:

• sour cream;
• mayonnaise;
• table mustard (a drop);
• milk or cream (any fat content);
• Even any store-bought sauce will do - garlic, sour cream, Caesar.

It is very important that casseroles in multicookers turn out to be dietary. They are not fried, but baked using a special “Baking” program. In it, at high temperature, not only vegetable dishes, but also meat - pieces or minced meat - are well baked.

Interestingly, universal recipes for multicookers are also suitable for a conventional oven. Then use a non-stick baking sheet. Focus on a temperature of 190-200 degrees and a time of 1 hour.

Another positive quality of multicookers is that almost all cookers have bowls made of non-stick or Teflon coating. That is, the food in them will never burn. Some models have an additional function - when the moisture in the bowl evaporates completely, the device turns off. The owner will know about this by hearing a beep.

Zucchini casserole with cheese in a slow cooker

We offer the simplest, most budget-friendly and extremely tasty option: zucchini casserole with cheese in a slow cooker. The recipe, in addition to zucchini, includes only 3 ingredients: cheese, eggs and breadcrumbs - the secret of not only taste, but also impeccable shape. With breadcrumbs, instead of the more usual flour or semolina, your casserole will not float, fall apart or lose its shape, while maintaining the inherent lightness and freshness of zucchini dishes. Delicious and very simple!

Taste Info Second: zucchini and eggplant

Ingredients

• zucchini – 1 pc. (grams per 600-700);
• egg – 2 pcs.;
• cheese (any meltable) – 100-150 g;
• breadcrumbs - 1/3 cup;
• salt – 1 tbsp. l.;
• greens (dill, parsley) - several sprigs;
• spices/seasonings - to taste.

How to cook zucchini casserole with cheese in a slow cooker

Preparing zucchini casserole is very simple and quick. First, let's prepare the hero of the dish - zucchini. Wash the vegetable thoroughly, dry it and, using a knife or vegetable peeler, get rid of all damaged areas, if any. If the zucchini skin is perfect, there is no need to peel it. If they are large, remove the seeds. Afterwards, grate the prepared vegetable using a coarse grater. And immediately add some salt to the vegetable.

Stir the salt and set the bowl aside for 10 minutes so that the zucchini releases its juice. During this time, you can prepare the cheese for the casserole. Any type of cheese to suit your taste will work here, the main thing is that the cheese melts well.

After the specified time, squeeze out the zucchini mass and drain the released juice.

Then add cheese to the zucchini. In terms of volume it turns out to be approximately 1:1.

Now add the eggs into the bowl. We also send finely chopped greens there (the quantity is based on your taste). And season it all with your favorite spices. This version uses dried garlic and ground turmeric - seasonings that perfectly harmonize with the taste of cheese and zucchini.

Knead the zucchini-cheese mass thoroughly until the mass turns out to be somewhat liquid. And now we add a secret ingredient to the bowl that will prevent the casserole from “floating” (since the zucchini will still produce juice during the baking process) and will not weigh it down at all, like flour or semolina. Place breadcrumbs into a bowl. You can take both the most common crackers, including homemade ones, and those that come with additional seasonings/spices in the composition.

Knead the mixture again - and now it is completely ready for baking.

You can cook the casserole in the oven, but in this version we will use a slow cooker. Grease the cup with a thin layer of vegetable oil, put the entire prepared mixture into the cup and level it so that the surface of the casserole is as smooth as possible.

The baking time directly depends on how tall your casserole is. If you use a 2.5-3 liter multi-cooker cup, it will take 50 minutes for the specified volume of products. on the “baking” mode. For a larger cup, 35-40 minutes is enough. timer in the same mode. If necessary, the baking time can be adjusted, taking into account the individual characteristics of the assistant. During the allotted baking time, the casserole “sets” perfectly, and there is no need to turn it over. After the signal, carefully remove it and sprinkle with herbs to taste.

Can be served both hot and cold. This zucchini casserole is surprisingly good on its own, or in addition to a vegetable salad, and even as a side dish for any meat/fish dish.

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Zucchini casserole with minced meat in a slow cooker

A more satisfying option is zucchini casserole with minced meat. A quick dish that can feed the whole family. This recipe uses minced beef, but you can use any meat or mixed with minced poultry.

Ingredients:

• Minced beef – 300 g;
• Turnip onion – 1 pc.;
• Zucchini – 600 g;
• Bell pepper – 0.5 pcs.;
• Wheat flour – 3 tbsp. l.;
• Hard cheese – 80 g;
• Selected egg – 1 pc.;
• Butter – 20 g;
• Salt, ground pepper - to taste;
• Fresh herbs - for decoration.

Preparation:

1. Rinse the zucchini and wipe off excess moisture. If the fruit is ripe, peel it and cut out the seeds from the center. There is no need to do this with a young fetus. Grind the vegetable through a grater. A lot of juice will appear, it is better to drain it. To do this, squeeze out the grated pulp a little with your hand or a wide spatula. For convenience, you can pour the mixture onto a sieve.
2. Take care of the onions and peppers. Wash them, peel them, and finely cut them into cubes. Send to the zucchini.
3. Cut hard cheese into smaller pieces. Although you can grate it – that’s your choice.
4. Add cheese and raw chilled minced meat to the vegetables. Add salt and pepper - to taste.
5. Stir the mixture until the ingredients are well mixed with the spices.
6. Separately, beat the egg a little. It is necessary that it becomes a homogeneous mass in structure.
7. Pour the egg into the mixture of the remaining products. Add flour - 3 full tablespoons of premium wheat flour.
8. Mix everything thoroughly.
9. Grease the multicooker bowl generously with soft butter. If you don't have butter on hand, use margarine. Place mixture into bowl. Close the lid. Cook in the “Bake” mode for 45 minutes.
10. Then open the lid. Turn on the same mode for another 10 minutes. After this time, the treat is ready. Let the casserole cool, and after 5-8 minutes, carefully remove it from the bowl. To do this, it is convenient to use the steam grate that comes with the same multicooker. Be sure to garnish portions of the dish with fresh spicy herbs – sprigs or slices.

Cottage cheese and zucchini casserole in a slow cooker

Vegetable casserole with zucchini turns out perfect - tall and fluffy. And all thanks to rice. This is a classic addition to cottage cheese.

Ingredients:

• Cottage cheese – 200 g;
• Zucchini – 650 g;
• Carrots – 1 pc.;
• Egg – 2 pcs.;
• Rice – 50-60 g;
• Rice flour – 3-4 tbsp. l.;
• Vegetable oil – 2 tbsp. l.;
• Baking soda (or baking powder) – 0.5 tsp;
• Salt, spices - to taste.

Preparation:

1. Take care of cooking the rice in advance. The cereal can be cooked in the same slow cooker. Use the “Rice” or “Pilaf” mode for 30 minutes. Or use grains that are left over from a side dish from the previous day - a great option for economical use of food.
2. Rinse the zucchini and remove the skin. Grind the pulp through a grater.
3. Do the same with carrots. Combine vegetable masses.
4. If you use grainy cottage cheese, it is better to rub it through a sieve. Simply knead the soft product with a spatula or spoon.
5. In one container, mix vegetables, cottage cheese, boiled rice. Add rice flour and baking soda. The last ingredient will provide the delicacy with a fluffy structure.
6. Beat the eggs separately until foamy. Pour into ingredients. Add salt and ground spices. Mix well.
7. Grease the multicooker bowl with oil. Lay out the dough. Close the lid and set the operating mode to “Baking” for 1 hour.
8. After the time is up, turn the casserole over. Do this using a steaming rack. On the other side, cook the food in the same program for another 15 minutes. Then open the lid, wait 8-10 minutes. Remove the treat and divide into portions with a knife. No side dish is needed for the casserole, just decorations. If you show your imagination, flowers and spicy herbs will “grow” on the dish in an instant.

Zucchini and chicken casserole in a slow cooker

Zucchini casserole in the Redmond slow cooker should be mentioned separately. This kitchen helper model has, among others, one very useful function. It switches to “Keep Warm” mode and then turns off when all the moisture in the bowl has completely evaporated. So, even if the cooking time has not passed, your dish will never burn or dry out.

Ingredients:

• Chicken breast fillet – 600 g;
• Zucchini or zucchini – 400 g;
• Dry semolina – 0.5 tbsp;
• Egg – 2 pcs.;
• Sour cream – 3-4 tbsp. l.;
• A clove of garlic – 1 pc.;
• Tomatoes – 1-2 pcs.;
• Butter – 10-15 g;
• Fresh parsley - for decoration;
• Salt - to taste.

Preparation:

1. Rinse the poultry fillet. Pat dry with a napkin. Cut the meat into small pieces. You can use a meat grinder with a grid for chopping meat.
2. Take the zucchini young. Rinse it and grind it through a grater. Be sure to squeeze out the excess juice; it is not needed.
3. Pass the garlic through a press. And cut the tomatoes into slices.
4. In one bowl, mix fillet, zucchini, garlic, semolina.
5. Separately, whisk the eggs with sour cream and salt with a fork. Pour most of it into the mixture of ingredients, leave a little. Mix the mixture thoroughly.
6. Leave the mixture for half an hour under a lid or film. It is necessary that the semolina grains swell well. The same effect of thickening vegetable dough can be achieved using small oat flakes or flour made from them.
7. Grease the multicooker bowl with oil. Lay out the dough. Place tomato pieces on top. Pour over the egg and sour cream mixture. After closing the lid, set the “Bake” mode for 60 minutes.
8. After an hour, open the lid of the device. Let the food cool slightly. Remove the casserole from the bowl. For decoration, use fresh chopped herbs and tomato slices.

Casserole with potatoes, zucchini and tomatoes in a slow cooker

Diet zucchini casserole in a slow cooker is a simple solution for the Lenten table. If desired, you can add mushrooms to it - fresh or pickled.

Ingredients:

• Potatoes – 200 g;
• Zucchini – 150 g;
• Tomato – 0.5 pcs.;
• Dill – 2-3 sprigs;
• Salt - to taste;
• Tofu cheese – 100 g;
• Vegetable oil – 1 tbsp. l.

Preparation:

1. Process all the vegetables - rinse, clean from all excess. Cut potatoes and zucchini into thin slices or cubes.
2. Pass the tofu through a grater and mix with the vegetable mixture. Add some salt. Leave for a couple of minutes. If any juice comes out of the vegetables, drain it.
3. Grease the multicooker bowl with oil. Place vegetables and cheese in it. Level the top.
4. Cut the tomato into slices and place on top.
5. Bake in the "Baking" mode for 60 minutes. Then open the lid of the bowl, leave the food for a couple of minutes so that everything cools down a little and “sets”. And then take it out onto a plate. Garnish the dish with green dill. A delicious lean casserole is ready. Bon appetit!