Vegetables cooked in a multicooker retain their delicate taste and aroma, as well as valuable trace elements and vitamins. Zucchini lovers should experiment with a variety of casseroles, stews, and more. Slightly bland taste is set off by other vegetables, herbs, spices, cream.
Stewed zucchini with potatoes: a simple recipe for home cooking
Thanks to the potatoes, the dish turns out to be very satisfying and suitable for vegetarians. It is prepared quickly, the proportions of herbs and garlic can be adjusted to taste.
Ingredients:
- 1 young zucchini, medium size;
- 4 potatoes;
- 2 cloves of garlic;
- 1 onion;
- 2 tbsp. l. odorless vegetable oil;
- salt;
- ground black pepper;
- fresh herbs (dill, parsley, celery).
Peel potatoes, zucchini, garlic and onions. Finely chop the onion and fry in a multicooker bowl in heated vegetable oil. When it becomes transparent, add chopped garlic and fry for a couple of minutes.
Cut the potatoes and zucchini into cubes and pour into the bowl. Salt, pepper, pour in a little hot water or ready-made vegetable broth. Close the lid, set the "Extinguishing" program. After 40 minutes, the vegetable stew will be ready. Pour in finely chopped greens, serve as an independent dish or as a side dish for meat.
Zucchini caviar: a step by step recipe
One of the most popular vegetable dishes, wonderful with a pleasant taste and low calorie content. Cooking caviar in a multicooker is very convenient: the product will not burn, it will quickly acquire the desired consistency. Depending on the model of the multicooker, the process will take up to 2 hours, the device with the pressure cooker function will cope with cooking faster.
Ingredients:
- 1 kg of young zucchini;
- 2 ripe meaty tomatoes;
- 2 large sweet peppers;
- 2 carrots;
- 2 onions;
- 6 cloves of garlic;
- 3 tbsp. l. tomato paste;
- 3 tbsp. refined vegetable oil;
- salt;
- freshly ground black pepper;
- dried or fresh dill.
Prepare vegetables. Peel the courgettes, onions and carrots. Pour boiling water over the tomatoes, remove the skin, remove seeds from the peppers. Cut vegetables into cubes.
Pour oil into a multicooker bowl, add zucchini, carrots and bell peppers, season with salt and pepper, sprinkle with finely chopped dill, mix. Close the lid, set the "Stew" mode and cook for 1 hour.
Open the lid and add the diced tomatoes, minced garlic and tomato paste. Mix everything, close the lid, setting the "Rice" mode. Cook the caviar for another 1 hour. During this time, the vegetables are completely boiled.
At the end of the cycle, place the stewed vegetables in a blender and puree. Add a little lemon juice and salt if desired. Caviar will be a good accompaniment to meat, it can be served as a cold snack along with cereal bread or toast.
Zucchini with pork in a slow cooker: a classic option
The ingredients in this recipe complement each other perfectly. Thanks to zucchini, the number of calories is reduced, and the meat is very juicy. Pork adds nutrition and flavor to the stew.
Ingredients:
- 3 medium-sized young zucchini;
- 800 g lean pork;
- 1 glass of ready-made meat broth;
- 1 onion;
- 3 cloves of garlic;
- 4 ripe meaty tomatoes;
- 0, 5 green hot pepper;
- 200 g corn kernels;
- 150 g green beans;
- salt and ground pepper to taste;
- refined vegetable oil for frying.
Wash and peel vegetables. Free the meat from films, dry with a paper towel. Cut into small pieces, fry in a multicooker bowl in a little oil until golden brown. Chop the onion into half rings, chop the garlic. Add garlic and onion to the meat, stir and fry with the lid open for 2-3 minutes.
Pour boiling water over the tomatoes, remove the skin, cut the pulp into circles. Peel the zucchini, chop into cubes. Put the vegetables over the pork, pour in the broth, add finely chopped hot peppers, green beans and corn kernels. Close the lid, set the "Extinguishing" mode for 40 minutes. Season with pepper, salt and leave in heating mode for another 5 minutes. Serve with a tortilla or white bread, and a fresh green salad is a good addition.
Zucchini in sour cream: step-by-step cooking
The delicate pulp of zucchini goes well with dairy products: cream, milk, yogurt. Young zucchini can be stewed in sour cream, the thick sauce will saturate the vegetables, and the fried onions will add a light piquant touch. Young zucchini with soft seeds are more suitable for the dish, they are much more tender. The degree of fat content of sour cream can be selected to taste.
Ingredients:
- 800 g zucchini (2-3 pieces);
- 2 medium onions;
- 2 tbsp. l. odorless vegetable oil;
- 1 glass of sour cream of any fat content;
- 3 cloves of young garlic;
- 1 tsp potato starch;
- salt;
- freshly ground black pepper.
Peel the onion and zucchini, cut into half rings. If mature courgettes are used, they must be peeled and seed removed. An important condition is that the pieces of vegetables should not be too thin, otherwise they will turn into porridge during the stewing process.
Pour odorless vegetable oil into the multicooker bowl and put onions. Cook in the "Fry" mode with the lid open, stirring constantly with a wooden or silicone spatula. When the onion is browned, put the zucchini in a bowl, stir and fry for another 5 minutes so that the fresh vegetables are saturated with the aroma of the onion. If food starts to stick to the bottom of the bowl, add some hot water.
Close the lid, set the "Extinguishing" mode for 15 minutes. It is not worth keeping the zucchini in a slow cooker longer, otherwise they will become too soft and watery. Mix sour cream with starch, salt and ground black pepper, pour the sauce over the zucchini, stir and bring to a boil. Add herbs and finely chopped garlic, mix again and serve with toasted bread as a separate dish or side dish. You need to eat stewed zucchini immediately after cooking, they are not so tasty when heated.
