One of best products for cooking is zucchini. First, it is quite low in calories. Secondly, zucchini are inexpensive and are sold on almost every vegetable counter, especially in the summer season. Thirdly, you can cook from it great amount the most different dishes... But from the entire arsenal of recipes, it is worth learning how to cook, perhaps the most interesting - zucchini casserole in a slow cooker. And there is absolutely no need to worry that it will not work out, because it is incredibly simple to prepare such a dish.

Secrets of cooking zucchini casserole

Before starting work with zucchini, each housewife should understand the following rules:

1. Young, small squash is best for casseroles. It is believed that what younger vegetable, the more pleasant and tender the dish will turn out.
2. If, according to the recipe, you need to grate the zucchini, then it is very important to get rid of the excess juice. This will make your casserole thicker and not fall apart. Be prepared to squeeze the zucchini several times.
3. If for cooking the zucchini needs to be cut into circles, then before further cooking it is worth frying it until golden brown on both sides in a dry skillet. For an attractive appearance casseroles this advice is very necessary.

What are the tastiest zucchini casseroles?

The most important plus of zucchini casseroles is that it will be delicious when you add any ingredients. Zucchini goes well with other foods. But all the same, casseroles with zucchini are considered to be the most popular and, accordingly, delicious:

• cheese;
• minced meat;
• cottage cheese;
• potatoes;
• chicken;
• cauliflower.

Each ingredient naturally adds its own flavor. With meat, for example, the casserole becomes richer and more satisfying. Gets a delicate taste with vegetables. By the way, vegetable casserole contains the least calories, and she has more fans, because she is dietary. Cheese and cottage cheese add a certain piquancy to the dish and the crisp crust loved by many gourmets.

A simple and delicious casserole with zucchini in a slow cooker

Let's move on from theory to practice! To prepare this dish, we need to stock up on the following foods:

• zucchini - 2 pieces (medium size, if very small, then you need to take 3-4);
• processed cheese - 200 grams;
• eggs - 2 pieces;
• vegetable oil - 2 tablespoons;
• salt, black ground pepper and spices to taste.

1. So, let's start with the zucchini, they need to be thoroughly washed, if they are not very young, then peel, however, as mentioned above, it is best to use the youngest, then the casserole will turn out more tender.
2. Now we cut the zucchini into circles, they should not be too thin, but not thick either.
3. After that, you should cut processed cheese like zucchini.
4. Then take a multicooker bowl and pour oil into it, followed by zucchini and cheese there. Salt and add spices (Provencal herbs are best suited, dried garlic, coriander).
5. Mix all ingredients thoroughly. Then we select the "Fry" mode. Stir our workpiece periodically and turn off the multicooker when the cheese is completely melted.
6. In the meantime, beat the eggs with a whisk. We pour them over the vegetables with cheese when they come to the desired condition. Then we turn on our irreplaceable assistant again. This time we select the "Baking" mode, the cooking time is 30-40 minutes (it all depends on the power).
7. After the final signal, open the lid of the multicooker, but do not rush to get the casserole, let it cool, and then transfer it to the hotel plate.
8. When serving, the dish can be sprinkled with herbs or cheese. Very harmoniously, such a casserole will be combined with tomatoes or tomato sauce.

You will learn other ways to cook zucchini casseroles in a slow cooker if you read a little below. step by step recipes with photo. Bon Appetit!

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

Ingredients:

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

Squash casserole recipe in a slow cooker

I want to say right away that the casserole is very easy to prepare, the main work on itself, as always, will be taken by the multi-assistance, and I just need to prepare all the necessary products in the right time send them to the bowl. I'll start with zucchini - mine, remove the stalks and cut into thin rings.

Zucchini for casseroles is better, of course, to use young ones - they are softer and juicier. Then cheese and garlic are used - I cut the cheese into slices (you can generally arbitrarily), and finely chop the garlic.

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

Gently but thoroughly mix the contents of the bowl 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, remembering to keep an eye on the multicooker (from time to time I stir the contents of the bowl).

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

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

During the cooking process, the zucchini is let in juice, so if by the end of the program, opening the lid, you find it, then just 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 ready meal, as I did, you can sprinkle on top with a layer of grated cheese.

The casserole is very juicy and tender, so let it cool well before removing it from the bowl. Another small but important nuance- over time, the coating of the bowl gets old and it may happen that the dishes begin to stick to the bottom, therefore, if this has happened to you, then taking out cooked casserole, be sure to walk in a circle with a spatula, while trying to pry the bottom of the product. You can also play it safe and pre-line the bottom of the bowl with foil. This casserole, it seems to me, is better removed using a plate than a steaming tray.

Before serving, sprinkle the cooled zucchini and melted cheese casserole with chopped dill, cut into portions and serve it to the table. Fresh tomatoes will make an excellent company to her.

On a diet, you can afford zucchini casserole, because this vegetable has a pleasant and light taste, contains vitamins C, B1 and B3, as well as minerals - potassium, iron and magnesium. This contributes to the fact that the vegetable has an excellent effect on metabolic processes and removes excess fluid from the body. So, it is definitely worth taking into service simple recipes this wonderful dish.

Baking rules

Due to the great variety diet recipes everyone who is losing weight will be able to cook a casserole to their taste. But regardless of the specific recipe, the baking rules remain the same:

1. Before placing the food on a baking tray, grease the dishes with plenty of oil.
2. Preheat the oven to 180-190 degrees, and only then set the zucchini to bake.
3. Cooking time is 40 to 60 minutes. If the recipe contains potatoes, the cooking time is maximum.

By adhering to these rules, you will prepare excellent dietary meal in your oven.

Classic recipe

The calorie content of 100 g of such a dish is 100 kcal, so you can safely stock up on essential products and start cooking.

Put on the table:

• zucchini (young zucchini) - 1-2 units;
• mozzarella cheese (or feta cheese) - 100 g;
• hard cheese (for example, parmesan) - 2 tbsp. l .;
• flour coarse- 3-4 tbsp. l .;
• chicken eggs - 2 units;
• low-percentage milk - 1 glass;
• onion- 1 unit;
• baking powder - 1 tsp;
• vegetable oil - 1 tsp;
• salt pepper.

Let's start cooking:

1. Cut the onion into rings, but pass the zucchini and mozzarella through a coarse grater.
2. Mix ready-made vegetables with cheese. Now we take a baking sheet, grease with oil and spread the resulting mixture.
3. Prepare the dough: mix flour with baking powder, pour in milk and stir so that there are no lumps left. Next, drive eggs into the dough, salt, pepper and pour in vegetable oil. Mix everything thoroughly.
4. Pour the dough to the vegetables, and sprinkle with grated hard cheese on top. We send to cook until golden brown.

You can use small muffin tins for baking.

If you have a minimum of time to cook, pay attention to a simple recipe from the video:

4 flourless zucchini casserole recipes

In these recipes, you do not need flour, so the calorie content of a 100 g casserole is lower than 100 kcal.

# 1: With processed cheese

Put on the table:

• young zucchini - 1 kg;
• onions - 2 units;
• chicken eggs - 4 units;
• garlic - 2 cloves;
• processed cheese - 3 pieces;
• vegetable oil - 3 tbsp. l .;
• salt pepper.

Let's start cooking:

1. We clean the zucchini and cut into half rings. It should be noted that if you wish, you do not need to peel them.
2. Finely chop the onion and sauté in oil until golden brown.
3. Cut the curds into small cubes and pass through a coarse grater.
4. We spread finished products in a baking sheet, grease with chopped garlic, and then salt, pepper and mix.
5. Finishing touch- fill in finished mass beaten eggs and set to cook.

An excellent addition to such a casserole will be low-fat sour cream, tomato sauce and even vegetable salad... At your discretion, the dish can be served cold or warm.

If you are on strict diet, use the recipe from the video:

No. 2: With potatoes

A casserole prepared according to this recipe can be safely served on.
But it is worth noting that for her the best option- young summer squash which have a soft structure and delicate taste.

Put on the table:

• zucchini - 1 unit;
• potatoes - 2 units;
• chicken egg - 1 unit;
• Adyghe cheese- 1/3 of the mass of zucchini;
• spices, herbs.

Let's start cooking:

1. We wash and grate the vegetables, and then important point- after 10 minutes we squeeze out the liquid with our hands.
2. Grind the Adyghe cheese, for example, by passing it through a medium grater.
3. Add the egg, spices to the vegetables and mix.
4. Shred greens, add to cheese, and then add to vegetables. Mix everything thoroughly and send to cook.

This casserole should be served with low-percentage sour cream.

No. 3: With feta

To prepare such a casserole, you can use any zucchini - both young and mature, but in the second case, when cooking, you should definitely peel the vegetable from coarse seeds and peel.

Put on the table:

• zucchini - 1 kg;
• chicken egg - 4 units;
• feta cheese - 300 g;
• hard cheese - 50 g;
• onions - 2 units;
• garlic - 2 cloves;
• greens, salt.

Let's start cooking:

1. Crushed into coarse grater Lightly fry the zucchini in oil, put in a colander and leave for 10 minutes to release excess liquid.
2. Finely chop the onion and fry in vegetable oil until golden brown, put in separate dishes with zucchini, where we also beat the eggs.
3. Add chopped garlic, herbs, feta cheese to the resulting mass. Salt and stir everything, after which we send to bake.

The following video suggests a recipe using soy sauce:

No. 4: With tomato

The casserole with tomato turns out to be especially juicy, besides, its taste perfectly complements the taste of zucchini.

Put on the table:

• young zucchini - 1 unit;
• tomato - 1 unit;
• red pepper - 1 unit;
• low-fat kefir - 130 ml;
• chicken eggs - 3 units;
• hard cheese - 50 g;
• herbs, spices.

Let's start cooking:

1. Salt the zucchini cut into rings and leave for 10 minutes for the liquid to come out.
2. Pass the onion cut into half rings in butter, which we also do with the pepper, cut into small cubes.
3. Beat eggs into kefir, add herbs and spices.
4. Everything ready-made ingredients put on a baking sheet, lay out the tomato sliced ​​into slices and fill with kefir.
5. 10 minutes before cooking, we take out the casserole, sprinkle with hard cheese and send it back to the oven.

So, the squash casserole with tomato is ready!

Airy curd zucchini casserole

Cottage cheese is the main ingredient in many recipes, including this recipe.

Put on the table:

• young zucchini - 5 units;
• low-fat cottage cheese - 400 g;
• chicken eggs - 5 units;
• coarse flour - half a glass;
• salt.

Let's start cooking:

1. Without peeling the peel, pass the zucchini through a grater, salt and let it brew. After a couple of minutes, squeeze out the juice.
2. We spread the cottage cheese in a separate bowl, add flour, eggs and salt. Mix everything thoroughly until a homogeneous mass is obtained.
3. Add zucchini to the curd and can be sent to the oven.

You can cook this dish without flour if you are on a strict diet according to the recipe from the video:

Minced Zucchini Casserole Recipes

If your diet involves the use of meat, turn your attention to minced zucchini casseroles, which can be served for lunch as a complete meal.

Option number 1

Put on the table:

• young zucchini - 3 units;
• chopped meat(minced meat is perfect chicken fillet) - 400 g;
• grated cheese - 50;
• low-fat sour cream - 150 g;
• tomato - 2 units;
• garlic - 2 cloves;
• vegetable oil - 2 tbsp. l .;
• salt pepper.

Let's start cooking:

1. Cut zucchini into rings, salt.
2. Grind the garlic, add to the vegetable oil with spices to taste. Pour oil into the zucchini.
3. Salt and pepper the minced meat, and then knead.
4. Put half of the zucchini in a baking sheet, and on top with a thin layer of minced meat, which we grease with sour cream. Next, lay out the remaining zucchini and send to cook.
5. We take out the casserole 10 minutes before cooking, sprinkle with grated cheese and send to the oven.

You can also see how such a casserole is prepared in the video:

Option number 2

We complement the zucchini with two key ingredients - minced chicken and white rice.

Put on the table:

• zucchini - 300 g;
• tomato - 2 units;
• minced chicken- 150 g;
• White rice- 50 g;
• chicken egg - 1 unit;
• grated cheese - 100 g;
• garlic - 2 cloves.

Let's start cooking:

1. Fill the rice with boiling water and leave for 20 minutes.
2. We pass the zucchini through a coarse grater, salt and leave for 10 minutes, after which we squeeze the juice.
3. Cut the tomato into thin rings.
4. Chop the garlic and cheese, combine and beat with an egg.
5. Drain the rice, combine with minced meat and salt.
6. Put layers of casserole in a baking sheet: zucchini, minced meat, tomatoes, egg-cheese mixture. Then we send to bake.

Sprinkle the finished dish with chopped green onions.

Squash casserole recipes in a slow cooker

Squash casserole cooked in a slow cooker is delicious healthy dish that has kept everything in itself beneficial features products used.

A casserole prepared in a slow cooker can be placed in a food container and stored in the refrigerator for up to 2 days.

# 1: Lean

Put on the table:

• young zucchini - 4 units;
• chicken eggs - 4 units;
• processed cheese - 3-4 packs;
• onion - 1 unit;
• garlic - 2 cloves;
• salt, pepper, herbs.

Let's start cooking:

1. We peel the zucchini, dry it and grate it, then squeeze out the excess liquid.
2. Peel the onion and chop finely.
3. We rub the processed cheese on a grater.
4. Chop the garlic with a knife or press.
5. Beat eggs and mix with flour until smooth.
6. Grease the bowl of the multicooker with oil, lay out the layers of the casserole: zucchini, cheese, onion, garlic. After salt and pepper, sprinkle with finely chopped herbs. Next, mix everything thoroughly.
7. Fill the finished mass with dough.
8. We close the lid of the device, select the "Casserole" or "Baking" mode, and the cooking time is 50-60 minutes.

So, it will take you about an hour to prepare a healthy dish. You can also verify this by watching the video below:

# 2: With meat

You should definitely pay attention to this recipe if you want to cook a dish with meat.

Put on the table:

• young zucchini - 2 units;
• potatoes - 4 units;
• tomato - 2 units;
• minced chicken - 500 g;
• hard cheese - 100 g;
• coarse flour - 3 tbsp. l .;
• chicken eggs - 3 units;
• low-fat sour cream - 200 g;
• vegetable oil - 1 tbsp. l .;
• green onions- 1 small bundle;
• salt, spices.

Let's start cooking:

1. We wash and cut into rings zucchini, potatoes and tomatoes.
2. Prepare the filling: mix eggs, sour cream, flour, salt and spices, and then beat everything thoroughly to get a homogeneous mass.
3. Lubricate the multicooker bowl abundantly vegetable oil, spread the zucchini, finely chopped onions, potatoes, and salt each layer, pepper and pour over the filling.
4. We spread the minced meat on the potatoes, and then, if desired, repeat the layers.
5. Put the tomato rings on the final layer, fill with the remaining sauce and sprinkle with hard cheese.
6. We put the multicooker on the "Baking" mode and cook for about 60 minutes (until the potatoes are cooked).
7. When the appliance turns off, leave the casserole for 15 minutes to set the cheese.
8. Using a spatula, divide the casserole into portions and place on serving plates.

So, squash casserole is great dish, which you can eat even on the strictest low calorie diet... You can use the recipes given, and if you wish, modify it by cooking either in the oven or in a slow cooker.

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

Zucchini casserole with cottage cheese and vegetables - so yourself summer option lung, low-calorie meals... If you preserve your figure, but at the same time are not ready to deny yourself delicious food and replace it with fresh dietary products, make this simple dish in a multicooker. Here's what you need for it:

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

The process of cooking zucchini casseroles in a slow cooker will surprise you with its simplicity:

1. First, wash the chicken eggs under the tap, wipe them with a napkin, drive them into a bowl and add salt. Beat with a mixer until foam is obtained.
2. Put low-fat cottage cheese to them and beat with a mixer too. It is not necessary to grind the curd through a sieve if lumps come across in the casserole - it is even tastier.
3. If you took frozen broccoli for the dish, then just pour boiling water over it and leave for 10 minutes. If the product is fresh, it should be blanched in salted water for a few minutes. After boiling, broccoli is boiled for no longer than 5 minutes, after which it is immediately immersed in ice water so that the cabbage retains a bright green color.
4. I just wash young zucchini under the tap, cut off the tails and three grated vegetables. Add a little salt, stir, after 5 minutes we squeeze out the excess juice with our hands, and transfer the thick to a container with cottage cheese and eggs.
5. Cut the tomato into cubes, also add to the total mass.
6. Put the casserole dough into the multicooker bowl, slightly greased with fat. On top, we beautifully lay out the broccoli inflorescences.
7. We turn on the "Baking" program with a temperature of 180 ° C to 200 ° C. We cook our zucchini casserole in a slow cooker for 40 minutes.

Zucchini casserole with young potatoes in a slow cooker

Spring and summer vitamin vegetable dishes make up the lion's share in our diet, and this is correct, because when, if not at this time, the body must store useful material before the long winter. Under salad from fresh cucumbers, tomatoes or young cabbage, a hot zucchini casserole and young potatoes cooked in a slow cooker. The list of products for her 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.

And here detailed description actions that need to be taken to prepare zucchini casseroles in a slow cooker:

1. We wash the zucchini, do not remove the skin from them, but simply cut off the tails. Then we cut the vegetables into equal slices about 1 cm thick.
2. Pour vegetable oil into a frying pan or multicooker. If in a slow cooker, then activate the "Fry" program, and simply put the frying pan on medium heat.
3. Now fry the zucchini circles in hot oil on both sides. Add salt, sprinkle with pepper, put on a plate.
4. Boil the young potatoes until tender, not forgetting to salt, crush them in mashed potatoes.
5. Finely chop the onion and sauté in oil, mix with mashed potatoes... With a chopped knife, the garlic is as small as possible.
6. Now put a potato layer of half mashed potatoes in a 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. Lay out the potato layer again, grease it with vegetable oil.
7. We set the "Baking" mode and cook the zucchini casserole in a slow cooker 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 cooked not just with other vegetables, but also with meat ingredients... In this case, you will get a light, albeit quite satisfying, nutritious dish... In this multicooker zucchini casserole, you will also find this unusual ingredient, how grape leaves... Let's deal with complete list products:

• grape leaves - 12 pcs.;
• hard cheese - 200 g;
• medium zucchini - 1 pc.;
• cottage cheese - 200 g;
• flour - 6 tablespoons;
• 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 make a grape-leaf zucchini casserole and chicken meatballs in a multicooker:

1. Three 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 crumble.
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, pour in baking powder, salt, flour and black pepper, mix.
4. Add some salt to the zucchini and squeeze out the excess juice after 5 minutes. We mix them with grated cheese and curd-egg mass.
5. In the form of a multicooker, greased with oil, stele the grape leaves. Before that, they need to be washed well and excess water shaken off.
6. Grind chicken in a meat grinder with an onion, and then together with salt, pepper and 1 chicken egg turn into minced meat.
7. Put the squash dough on the grape leaves. Roll up balls from minced meat 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 slow cooker for 40-50 minutes.

Zucchini casserole with tomatoes, chicken and Provencal herbs in a slow cooker

This multicooker zucchini casserole resembles pizza, only instead of regular test zucchini dough is used here. The whole filling for such a pizza is very simple and consists of chicken meat, tomatoes, cheese and spices. Complete list the right products we have given 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;
• Provencal herbs - 1 tsp;
• salt and black pepper to taste;
• greens;
• vegetable oil.

Prepare a zucchini casserole with chicken and tomatoes in a slow cooker according to the following instructions:

1. My zucchini clean water, cut off the tail, three vegetables on a coarse grater into a bowl and add some salt. After 5-10 minutes, juice will stand out - it must be squeezed out, and an egg should be driven into the zucchini mass.
2. Now pour in squash dough flour with baking powder. Add to this mass and finely chopped greens, for example, green onions or dill.
3. Put the dough in a greased multicooker form in a thin layer, not 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 hard ones, cut into circles or thin slices. We lay out on zucchini dough, like on pizza.
5. We also cut the chicken fillet small pieces and distribute over the casserole. Salt the ingredients, pepper, sprinkle with dried Provencal herbs.
6. In the Baking program, heat the multicooker to 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.

Airy squash casserole in a slow cooker

Squash casserole in a slow cooker can be prepared in the same way as any air soufflé... To do this, you just need to beat egg whites into a lush lather, and then gently add them to the other ingredients. Turkey meat and tender sour cream-mushroom sauce will help us to diversify the taste of this dish. Here's what we will make such a casserole from:

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

Now let's figure out how to cook zucchini casseroles in a slow cooker:

1. Zucchini, previously washed, rub on fine grater... Add salt and leave for a few minutes to extract juice, then squeeze the liquid with your hands. Put the squash pulp back into the bowl and mix with the egg yolks.
2. Boil the turkey meat in advance, cool it, chop it into cubes.
3. Pour 2 tablespoons into the squash dough. flour, black pepper, mix.
4. We cool the squirrels and beat with a mixer at high speed until foam is obtained. It should become thick, dense, and not leak out of the bowl when turned upside down.
5. We spread the protein foam in a container with zucchini so that the proteins do not settle, smoothly mix them in.
6. Grease the multicooker bowl with oil and pour the boiled turkey meat onto the bottom. Lay the cubes in an even layer. Pour the dough on top, level.
7. We put the “Baking” program on the panel and at a temperature of 200 ° C we cook the zucchini casserole in a slow cooker for 30 minutes.
8. We will water the finished dish sour cream and mushroom sauce, and we just have time to cook it. Finely chop the pickled mushrooms and mix with sour cream. Salt to taste, pepper a little.
9. Take out the casserole and decorate with sauce before serving.

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

Lung squash dish can be made fuller and more nutritious by adding beans and cheese. If you decide to cook such a zucchini casserole in a slow cooker, take care of the beans in advance. They should be soaked overnight, otherwise they simply will not have time to reach readiness. For such a 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 tablespoons;
• mozzarella - 100 g.

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

1. Fill the beans with water overnight, and in the morning, drain the liquid, fill the saucepan with fresh 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. Garlic can be sent under a press, you can simply chop it with a knife.
3. Fry vegetables in a slow cooker in vegetable oil. We use the "Fry" program, simmer the vegetables until the juice boils away. In the process of cooking, salt and pepper them to your taste.
4. Now pour the beans into the multicooker, mix with vegetables.
5. Lay the diced mozzarella on top of all the products. In the "Baking" mode, make a casserole from zucchini in a slow cooker for 30 minutes.

Zucchini casserole with fish in a slow cooker

We deal with detailed process cooking:

1. Rice, rinsing several times, cook until tender in salted boiling water.
2. We disassemble the fish and remove all the bones. Cut into cubes.
3. Chop greens, three grated cheese. Wash the zucchini and grate it. Salt and pepper, strain the juice, mix with boiled rice.
4. Lubricate the multicooker with vegetable oil and spread the zucchini-rice mixture on the bottom. Lay the fish fillet over it.
5. Then sprinkle the casserole with chopped herbs and grated cheese on top.
6. In the "Baking" mode and at a temperature of 200 ° C, cook the zucchini casserole in a slow cooker for 30-40 minutes.

Zucchini casserole in a slow cooker. Video