Juicy and delicate zucchini are prepared very quickly, so it is convenient to create dishes in a glance from them. A casserole of zucchini in a slow cooker is an ideal 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.

Casserole of zucchini with cottage cheese, tomatoes and cabbage broccoli in a slow cooker

A casserole of zucchini with cottage cheese and vegetables is such a summer version of a light, low -calorie dish. If you protect the figure, but are not ready to deny yourself a delicious food and replace it with fresh dietary products, make a simple dish in a slow cooker. This is what needs for him:

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

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

1. First, we wash the chicken eggs under the tap, touching the napkin, wrap it in a bowl and add salt. The mixer is gently before receiving foam.
2. Let us lay out a low -fat cottage cheese to them and also give a mixer. It is not necessary to wipe the cottage cheese through a sieve, if lumps come across in the casserole - so even tastier.
3. If you took broccoli frozen cabbage for the dish, then just pour it with boiling water and leave it for 10 minutes. If the product is fresh, it needs to be blatant in salted water for several minutes. After boiling, broccoli is boiled no longer than 5 minutes, and then immediately immersed in ice water so that the cabbage retains bright green color.
4. Young zucchini are simply my tap, cut off the tails and three vegetables on a grater. We add a little, interfere, after 5 minutes, squeeze excess juice with our hands, and transfer the thick to the container with cottage cheese and eggs.
5. We crumble a tomato, also add to the total mass.
6. In a multicooker bowl, slightly greased with fat, we spread the casserole dough. We beautifully lay out the inflorescences of broccoli cabbage on top.
7. We turn on the program "Baking" with a temperature of 180 ° C to 200 ° C. We cook our casserole from zucchini in a slow cooker for 40 minutes.

Kubachki casserole with young potatoes in a slow cooker

In the spring and summer, vitamin vegetable dishes make up the lion's share in our diet, and this is right, because when, if not at this time, the body should store beneficial substances before the long winter. Under a salad of fresh cucumbers, tomatoes or young cabbage, a hot casserole of zucchini and young potatoes prepared in a slow cooker is very suitable. The list of products for her is as follows:

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

And here is a detailed description of the actions that need to be carried out to prepare casseroles from zucchini in a slow cooker:

1. My zucchini, we do not remove the skin from them, but simply cut the tails. Then cut the vegetables with the same circles with a thickness of about 1 cm.
2. Pour vegetable oil in a pan or in a slow cooker. If in a slow cooker, then we activate the “Frying” program, and the frying pan simply put on medium fire.
3. Now in hot oil we fry the circles of zucchini on both sides. We add, sprinkle with pepper, put it on a plate.
4. We boil young potatoes until cooked, not forgetting to salt, pushing in mashed potatoes.
5. Finely cut the onion and pass in oil, mix with potato puree. Garlic is crumbling as smaller as possible.
6. Now we put a potato layer of half mashed potatoes in a multicooker, sprinkle it with chopped herbs and garlic. We make a layer of zucchini slices and also sprinkle it with herbs and garlic in the same way. Put the potato layer again, grease it with vegetable oil.
7. We put the “baking” mode and cook the casserole of zucchini in a slow cooker for 40 minutes at a temperature of 200 ° C.

Casserole of zucchini with grape leaves and chicken meatballs in a slow cooker

As mentioned earlier, zucchini casserole can be cooked not only with other vegetables, but also with meat ingredients. In this case, you will receive a light, albeit quite a hearty, nutritious dish. In this casserole of zucchini in a slow cooker you will find such an unusual ingredient as grape leaves. We will deal with the full list of products:

• grape leaves - 12 pcs.;
• hard cheese - 200 g;
• average zucchini - 1 pc.;
• 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 casserole of zucchini with grape leaves and chicken meatballs in a slow cooker:

1. A washed zucchini three on a coarse grater, and on the same grater we chop 100 g of solid cheese.
2. We take any greens at your discretion and finely crumble.
3. Beat 2 chicken eggs in a bowl in a bowl, put cottage cheese in them and beat again. Pour 2 tbsp. vegetable oil, pour baking powder, salt, flour and black pepper, mix.
4. Squeeze the zucchini a little and after 5 minutes we squeeze excess juice. Mix them with grated cheese and cottage cheese-vic mass.
5. In the shape of a multicooker lubricated with butter, a skewer of grape leaves. They need to be washed well before that and flickered excess water.
6. The chicken grinder in a meat grinder with a bulb, and then, along with salt, pepper and 1 chicken egg, we turn into minced meat.
7. Put the zucchini dough on grape leaves. We roll balls from minced meat and distribute them on top.
8. Sprinkle the dish of 100 g of grated hard cheese.
9. In the program "Baking" at a temperature of 200 ° C, bake the casserole of zucchini in a slow cooker for 40-50 minutes.

Casserole from zucchini with tomatoes, chicken and Provenc's herbs in a slow cooker

This casserole of zucchini in a slow cooker resembles pizza, but instead of ordinary dough, the dough from zucchini is used here. The whole filling for such pizza is very simple and consists of chicken, tomatoes, cheese and spices. We brought a full list of the necessary products below:

• zucchini - 200 g;
• flour - ½ cup;
• egg - 1 pc.;
• egg yolk - 1 pc.;
• pekarsky 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.

We will prepare a casserole of zucchini with chicken and tomatoes in a slow cooker according to the following instructions:

1. My zucchini with clean water, cut off the tail, the vegetable with a frenzy on a coarse grater in a bowl and suck. After 5-10 minutes, the juice will be released-it must be squeezed, and drive the egg into the squash mass.
2. Now we pour flour with baking powder into the squash dough. Add finely chopped greens to this mass, for example, green onions or dill.
3. In a greased multicier shape, lay out the dough with a thin layer, not thicker than 1 cm. Beat the yolk of the second egg with a fork and lubricate our zucchini cake.
4. Tomatoes, it is better to take hard, cut into circles or thin slices. We lay out on the squash dough, as in pizza.
5. We also cut the chicken fillet into small pieces and distribute it along the casserole. We suck the ingredients, pepper, sprinkle with dried Provencal herbs.
6. In the program "Baking", heat the slow cooker to a temperature of 180-200 ° C and cook a casserole of zucchini for 30-40 minutes.
7. Then sprinkle it with grated cheese and bake it for another 10 minutes.

Air zucchini casserole in a slow cooker

The zucchini casserole in the slow cooker can be prepared in the same way as any air souffle. To do this, you only need to beat egg whites into a lush foam, and then carefully add them to other ingredients. Indressy meat, as well as a delicate sour cream-gribine sauce, will help us diversify the taste of this dish. That's what we will prepare such a casserole from:

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

Now we will figure out the preparation of zucchini casseroles in a slow cooker:

1. The zucchini, previously washed, rub on a fine grater. We add and leave for several minutes to secrete juice, then squeeze the liquid with our hands. We put the zucchini pulp back in a bowl and mix with egg yolks.
2. Boil turkey meat in advance, cool, crumble cubes.
3. Pour 2 tbsp into the zucchini dough. Flour, black pepper, mix.
4. We cool the proteins and beat with a mixer at high speed until the foam is obtained. It should become thick, dense, not flowing from a bowl when turning it upside down.
5. We put the protein foam in a container with zucchini so that the proteins do not settled, smoothly intervene them.
6. Lubricate the multicier bowl with oil and pour boiled turkey meat to the bottom. We lay out the cubes in a form with an even layer. Pour the dough on top, level it.
7. We put the program “Baking” on the panel and at a temperature of 200 ° C prepare a casserole of zucchini in a slow cooker for 30 minutes.
8. We will water the finished dish with a sour cream-gear sauce, and we just have time to cook it. Finely chopped pickled mushrooms and mix with sour cream. Salt to taste, a little pepper.
9. We take out the casserole and decorate the sauce before serving.

Casserole of zucchini with beans, vegetables and mozzarella in a slow cooker

A light zucchini dish can be made more satisfying and nutritious if you add beans and cheese. Having decided to cook such a casserole of zucchini in a slow cooker, take care of beans in advance. They should be soaked at night, otherwise they simply will not have time to get to ready. For such a casserole, you need:

• zucchini - 3 pcs.;
• beans - 150 g;
• onion - 1 pc.;
• sweet pepper - 1 pc.;
• tomatoes - 3 pcs.;
• sharp pepper - to taste;
• garlic - 3 teeth;
• vegetable oil - 3 tbsp.;
• mozarella - 100 g.

Instructions for the preparation of zucchini casserole with beans and mozzarella in a slow cooker:

1. Pour the beans with water for the whole night, and in the morning, draining the liquid, fill the saucepan fresh and cook the product until cooked. Be sure to salt the water after boiling.
2. My vegetables and clean. Cut the zucchini and tomatoes with plates, chop pepper and onion. Garlic can be sent under the press, you can just grind with a knife.
3. In a slow cooker in vegetable oil, fry vegetables. We use the “Frying” program, stew the vegetables until the juice boils. In the process of cooking, salt and pepper them to our taste.
4. Now we pour the beans into the slow cooker, mix with vegetables.
5. On top of all products we lay Mozarella cut into cubes. In the "baking" mode we make a casserole of zucchini in a slow cooker for 30 minutes.

Rqual casserole with fish in a slow cooker

Zucchini can be cooked not only with other vegetables or with meat, but also with fish. It turns out original, but quite tasty. For such a casserole of zucchini in a slow cooker, you need:

• zucchini - 2 pcs.;
• rice - 0.5 cups;
• fish fillet - 800 g;
• cheese - 150 g;
• greens;
• salt and pepper;
• vegetable oil.

We deal with a detailed cooking process:

1. Rice, washing several times, cook until cooked in salted boiling water.
2. We disassemble the fish and remove all the bones. Cut into cubes.
3. We crumble greens, three on the grater cheese. My zucchini and rub on a grater. Salt and pepper, express the juice, mix with boiled rice.
4. Lubricate the multicooker with vegetable oil and spread the zucchini-rice mixture to the bottom. On it we lay out a fish fillet with a layer.
5. Then we sprinkle the casserole at first with chopped herbs, and grated cheese from above.
6. In the "baking" mode and at a temperature of 200 ° C, prepare a casserole of zucchini in a slow cooker for 30-40 minutes.

Casserole of zucchini in a slow cooker. Video