Zucchini for the winter in a slow cooker. How to cook zucchini for the winter in a slow cooker: recipes

Zucchini is a very universal vegetable that is often used in home blanks. The taste of the fetus is not very saturated, so it can be enhanced by other vegetables and spices. The hostesses have many conservation recipes, but not all of them use a slow cooker to prepare blanks. As it turned out, very vain! It is easy, simple and convenient.

The content of the article

Zucchini for the winter in a slow cooker - basics of cooking

For blanks, you can use any zucchini, but depending on the recipe. So for the preparation of salads and lecho only young fruits are taken. They have delicate pulp, do not remove the peel and remove the seeds. Very mature zucchini are used in caviar, since the pulp is grinded. But the skin is necessarily removed from such fruits, because it is stiff. Large seeds are also cut.
Additionally, several other vegetables can be used in the recipe. For example, carrots, bell pepper, onions are prepared along with zucchini. For sauce, tomato paste or fresh tomatoes, vegetable oil is added. As spices, bitter and red pepper, garlic, any greens and dry seasonings are taken.
During the cut, take into account the size of the vegetables or their sequence of laying in the multicooker bowl, since different fruits have not the same cooking time. Ruckers and sweet pepper need less time for extinguishing than carrots with onions. And greens are generally added almost at the end of cooking.
When using acetic or citric acid in the recipe, add ingredients at the end of the preparation of the workpiece. The fact is that the acid quickly penetrates the vegetables, they remain gesture for a long time during the extinguishing. This rule applies to tomatoes. Only they should be added not at the end of cooking, but in the middle.
Modern housewives know several life hacks how to quickly clean the zucchini. To easily remove the seeds from the vegetable, cut it in half along the fetus and remove it with a spoon. The peel is quickly removed with a vegetable cleaner that is used to clean potatoes.
Glass containers for storing conservation must be prepared, otherwise the products may quickly deteriorate. You can use a slow cooker for this. Rinse the banks thoroughly, turn over and install on top on a steam boiling container. Pour the purified water into the multicash, turn on the Pars program. Install the container with banks on the bowl and sterilize them from the moment of boiling water for 10-15 minutes, depending on the volume of the dish.

Zucchini for the winter in a slow cooker with pepper and onion

If you first prepare in a slow cooker conservation of zucchini, then start with a simple recipe using a minimum of ingredients. So you will understand the principles of cooking and can subsequently change the recipe at your discretion. From the specified number of ingredients, 2 liters of finished workpiece for the winter are obtained.

The number of products for the recipe with zucchini:

pepper, sweet yellow - 0.6 kg.;
white or ordinary onions - 2 pcs.;
zucchini, young fruits - 1 kg.;
raw garlic - 4 slices;
tomato paste - 80 ml.;
refined lean oil - 100 ml.;
sugar - 40 g.;
boiled water - 0.5 l.;
vinegar 9% - 2 tbsp. l. or recalculating to vinegar essence;
spices and seasonings - to taste;
salt without additives - 20 g.

How to cook zucchini for the winter in a slow cooker:

For the recipe, take young zucchini fruits, rinse them, dry, cut the tails and cut into a cube. Bulgarian pepper should also be thoroughly washed, cut in half and remove the seeds with a stalk. Rid the garlic with onions of the husk. Sterilize the banks.
Pour water into a separate container, which should be cleaned or pre -boiled. Add tomato paste, salt sugar, vegetable oil and dry spices to it. Mix well until smooth. Pour the mixture into the multichan.
Add chopped zucchini to tomato sauce, mix the mass. Programing the multicooker for "extinguishing". Time while leave the one that was displayed on the scoreboard. It will have to be adjusted independently. Click Start. The cover is left open.
Grind the pepper into strips, chop the onion with a small cube. Wait until the gravy begins to boil. 10 minutes after boiling, load the pepper with onions. Add finely chopped garlic and vinegar immediately. If you use vinegar essence, then count its number according to the recipe.
Mix the ingredients, close the cream on the slow cooker and cook for 15 minutes. After the preparation of the salad of zucchini, immediately transfer it to the prepared jars and close it tightly with the lids. Leave the workpiece to cool, then store in the basement.

Zucchini for the winter in a slow cooker with pepper and tomatoes

To feel the taste of light sourness and freshness in a dish, use tomatoes instead of tomato paste. The peculiarity of this recipe is that zucchini is crushed not with a cube, but in small plates. Some housewives call such a salad for the winter “mother -in -law language” for the shape of a vegetable cut.

By the recipe, prepare the following products:

zucchini, young - 1.5 kg.;
ripe tomatoes - 1.5 kg.;
bulgarian pepper, yellow - 3 pcs.;
chili pepper or sharp - 2 pcs.;
sunflower oil (refined) - 125 ml.;
garlic, slices - 3 pcs.;
tining vinegar 9% - 50 ml.;
normal salt - 2 tbsp. l.;
white sugar - 4 tbsp. l.

How to prepare a workpiece for the winter in a slow cooker:

For the recipe, use only refined oil, as it has no bright smell, and there is no bitter taste. Come close to the choice of salt carefully. Any additives, for example, iodine or spices can ruin the taste of the dish. Not suitable for canning and Extra salt. When using brown sugar, keep in mind that it is not so sweet, although more useful than white sugar. When adding 6% vinegar or vinegar essence, correctly recount the amount of ingredient according to the recipe.
First prepare tomato sauce. From the tomato, be sure to remove the skin, otherwise it will lag behind the pulp during the extinguishing and curl up, which will ruin the taste of the dish. Wash tomatoes, make a few incisions at the top of each fruit. Lower the vegetables in boiling water, hold them for a few seconds and take them out with a slotted spoon. The film will easily be removed. Cut the fruits into several parts.
Rinse the bell pepper, remove the tail with seeds. Cut coarsely. Grind tomatoes with pepper in a blender, pour the mixture into a multicooker container. Set the menu to the “Extinguishing” option. Run the cooking process, be sure to close the lid.
According to the recipe, the zucchini should only be used young, since the pulp is cut with layers. Wash the vegetable, cut the tail and top. Cut the fruit in width into 2 parts. Cut each soul mate with slices with a thickness of at least 1 cm.
When tomato sauce will boil, load the zucchini to it, carefully mix the mass. Pour vegetable oil immediately, add sugar with salt and spices to taste. Stew the dish for 20 minutes.
During this time, prepare garlic and sharp pepper. Clean the peeled garlic very finely, wash the spicy pepper, cut along, remove the seeds and cut largely. Work in gloves. After 20 minutes after the extinguishing, add these ingredients to the multicooker bowl. Stir, close the lid and cook the dish for another 10 minutes.
Now prepare the banks. Wash and sterilize them. Pour the lids with boiling water. After preparing the zucchini, immediately transfer them to the container and roll them up or close tightly. Cool the workpiece and put in the basement for storage.

Zucchini for the winter in a slow cooker with carrots and onions

When using tomato paste or tomato for the base of the sauce, such a recipe is usually called “lecho”. Many people like it for a large number of vegetables and the original taste. Despite the large number of ingredients, the workpiece is prepared very simply.

List of necessary ingredients for lecho:

young zucchini - 300 g.;
carrots and onions - 3 pcs. each vegetable;
sweet pepper - 5 pcs.;
ripe tomatoes - 6 pcs.;
spices: bay leaf, fragrant peas, ground red pepper - to taste;
the salt is kitchen, without additives - 1.5 tbsp. l.;
acetic essence - 1.5 tsp;
white sugar - 2 tbsp. l.;
sunflower oil without smell - ¾ multistakan.

Method of cooking in a multicooker of zucchini for the winter:

Start by preparing vegetables. For lecho, take young zucchini. Rinse them very well under running water, as they will be used with the skin. Peel the carrots with onions, wash and remove the seeds.
Tomatoes can be used in the recipe in two ways: in the form of mashed potatoes or pieces. In the first case, lecho turns out with a fragrant gravy and liquid, and in the second - more thick, but with pieces of vegetable. Therefore, choose a recipe option to your taste. In any case, remove the skin from tomatoes.
All vegetables (except pepper) are cut on a grater for tires. As a result, you get circles of the same thickness. If it is difficult for you to cut in this way, then chop the zucchini and onion into thin half rings, cut the carrots into strips. Cut the bell pepper in half, then chop each part with stripes.
Carrots, pepper, onions and zucchini load into multichan. Do not worry that vegetables will take almost the entire bowl. They decrease in volume during stew. Set the “Extinguishing” mode for 1 hour 20 minutes. Close the lid and press the "Start".
After 30 minutes, load tomatoes. Mix the mass and continue to simmer under a closed lid. After 40 minutes after cooking the dish, add all spices, sugar salt, vegetable oil and vinegar essence. Stir again and cook to the signal.
After extinguishing, try the sauce to taste, if necessary, add more spices, salt or sugar. Also try every vegetable for readiness. Depending on the power of the multicooker, different times are required to prepare them.
From a hot lecho, take out a bay leaf, otherwise it will make a bitter dish with prolonged contact with the ingredients. Pour the dish into sterilized jars and close tightly. On this recipe, lecho can be stored in the basement or immediately eats in a chilled form.

Winter zucchini in a slow cooker with fried vegetables

Some housewives do not like to use carrots with onions in boiled form with zucchini. In this case, there is a recipe where vegetables are pre -fried. So the taste of the workpiece becomes more fragrant. To saturate the dish, use tomato paste with tomatoes. The recipe does not use vinegar. Acles of tomatoes will be enough.

Ingredients for the preparation of zucchini for the winter:

any zucchini - 0.7 kg.;
pepper, carrots and onions - 2 pcs. everyone;
average tomatoes - 5 pcs.;
chili pepper or sharp - to taste;
lenten oil - 70 ml.;
ordinary salt - 1 tsp;
spices, sugar - to taste.

Step -by -step preparation of blanks from zucchini:

Clean onions with carrots, cut into a cube. Try to ensure that the cut size is the same. Turn on the slow cooker, select the “Baking” option or use “hot” instead. Pour a little oil, load the vegetables and fry them for 15 minutes with the lid open. Mix the contents of the multichanes a couple of times.
If you use large zucchini, then you should remove the skin and remove the seeds. Cut the prepared pulp with a cube. Rinse the pepper in the water, separate the seeds with the hostel, cut it as a small cube.
Remove the film from tomatoes, remove the core and cut it large. Wash the chili or sharp pepper and chop very finely. If you want to cook a spicy dish, then leave the seeds. Otherwise, do not use in the recipe.
After frying onions with carrots, load zucchini, bell pepper and tomatoes. At this stage, add salt with spices, the rest of the lean oil, all tomato paste and acute pepper. Mix, try to taste.
Prepare zucchini in the "extinguishing" mode with a closed lid for 40 minutes. During this time, prepare the containers for storing conservation. After extinguishing, pour a hot dish into jars and roll up. Leave the ingredients to be nourished by each other's aromas under the blanket until completely cooled, then transfer to a cool place for storage.

Zucchini for the winter in a slow cooker with eggplant

You can diversify the taste of zucchini when using eggplant. Some housewives often combine these 2 vegetables for the preparation of blanks for the winter. This recipe without adding pepper and carrots. Additionally, you can use any spices to your taste. The only condition is compliance with the volume of vinegar and sugar with salt in the recipe.

The number of ingredients for procurement from zucchini:

zucchini and eggplant - 2 pcs. the same size;
onions, small - 3 pcs.;
ripe tomatoes - 5 pcs.;
garlic and spices - to taste;
salt - 1 tbsp. l.;
white sugar - 2 tbsp. l.;
vinegar, essence - 1 tsp;
lenten oil, refined - 1/3 of the multistakan.

The process of making zucchini with eggplant for the winter:

First you need to prepare eggplant, as they can be bitter. Remove the skin from them with a vegetable cleaning, cut into a large cube. Pour the vegetable with cold water, add 1 tbsp. l. Salt and leave for 20-30 minutes. Then rinse very well and squeeze from excess moisture. Put on a napkin for drying.
Peel the zucchini, if necessary, remove the core. Grind the flesh of the vegetable with a cube in size the same with eggplant. Remove the skin from tomatoes and cut it large.
Cut the onions without husk in half rings and fry in the slow cooker to a transparent shade on the "Frying" or "Baking" program. Use the entire amount of vegetable oil at once. Download the eggplant to the onion and cook in the same mode for 15 minutes. Then add zucchini with tomatoes.
Turn off the frying on the slow cooker and rearrange the menu to the “Extinguishing” program, reduce the time to 40 minutes. Close the lid and cook the dish for 20 minutes. After that, load spices, chopped garlic and salt with sugar into the multicash. Vinegar essence is added 10 minutes before the end of the zucchini.
Cook the dish to the signal about the end of the process. Pour the workpiece into sterilized containers in hot form and immediately close. Cool to room temperature and send for storage to the basement.

Winter zucchini in a multicooker with Krasnodar sauce

Zucchini can be preserved not only in the form of stew (slices along with other vegetables), but also in the form of a homogeneous mass. The workpiece for the winter according to this recipe resembles store zucchini caviar, but with a more piquant taste. Instead of tomato paste, use Krasnodar sauce. You will need more time to prepare a squash caviar than for other recipes. Vegetables should extinguish well. Multicar will help this. In it, the caviar will not burn and you do not have to often interfere with the vegetable mass.

List of ingredients for the preparation of zucchini caviar:

zucchini, medium -sized fruits - 1.5 kg.;
krasnodar sauce - 1 bank of 0.5 l.;
low -fat mayonnaise - 100 g.;
carrots - 700 g.;
onions or purple - 250 g.;
salt without additives and spices - 10 g.;
white sugar - ¼ multistakan;
vinegar in the form of essence - ½ tsp;
sunflower oil - 3 tbsp. l.;
spices and acute pepper - to taste.

Description of the recipe for cooking in a multicooker of zucchini caviar:

Peel the zucchini from the top layer. If the seeds are large, then remove them. Cut the pulp largely. Peel the onion with carrots. Cut the bulbs in half rings, pour boiling water and set aside for 10 minutes. During this time, bitterness from the vegetable will come out, which will give the dish a gentle taste. If you do not want to steam the onion, then use purple onion in the recipe. He is not so bitter.
Drain the water from the onion and transfer it to paper towels for drying. Grate the carrots coarsely. Pour the oil into the bowl, turn on the slow cooker on the "Frying" function. After 5 minutes, the oil warms up, load the onion with carrots into the multichan and fry for 10 minutes. Stir the mass often, leave the lid open.
Transfer the fried vegetables to another cooling tank. Turn off the slow cooker so far. Grind the zucchini in a meat grinder along with fried vegetables. You can also kill the ingredients in a blender.
Pour the vegetable mixture into the bowl, turn on the slow cooker to the “Extinguishing” option. Time will often have to be set manually. Cook vegetables for 1 hour with a cover closed. Leave the hole for the steam open so that excess moisture can come out. So the score will become thicker.
After an hour of extinguishing zucchini, load the sauce with mayonnaise, season with spices, salt and add sugar. Mix the mass thoroughly, taste. If on spices everything suits you, close the lid and prepare the zucchini caviar for another 1 hour. 15 minutes before the end of the extinguishing, pour in vinegar essence. Mix zucchini and leave until the end of the cooking process.
In order for the conservation for a long time to stand in the basement, it is important to carefully sterilize the containers for storing workpieces and boil the lids. It is necessary to pour the squash caviar only in a hot state and immediately close. Keep conservation in the basement or refrigerator.

Knowing the secrets of cooking zucchini for the winter, you can easily prepare any prescription recipe. Be sure to use a slow cooker for this. In it, the blanks are juicy and tasty, since all the juices with aromas remain inside the bowl on time. Enjoy your meal!