Traditionally, in the summer-autumn period, the hostess makes blanks for the winter. A popular conservation product is zucchini. There are a huge number of billet recipes with this ingredient. We offer to simplify the cooking process. To do this, we propose to consider recipes for making blanks of zucchini in a slow cooker. A smart car copes with the conservation of one hundred percent. The dishes are saturated, appetizing and tasty. In today's article, we present a selection of recipes for workpieces for the winter from zucchini in a slow cooker.

Winter blanks from zucchini - zucchini caviar in a slow cooker

The most popular winter sunset is zucchini caviar. It is a pleasure to cook it in a slow cooker, because the dish does not burn, cooks evenly. In addition, thermal processing of a smart kitchen machine helps to preserve all the beneficial substances of the zucchini. At the output, the food is incredibly tender, fragrant and tasty. RUBSE is better to choose young, without thick skin and large seeds. Also, if desired, you can add a piquancy dish. In our recipe, the tip gives chili pepper. If you do not like sharp dishes, you can safely remove chili from the recipe, caviar will not lose taste from this. Stock up the right products and ay-yes to cook for the kitchen!

A list of ingredients that are needed for the preparation of zucchini caviar in a slow cooker:

• zucchini - 1.5 kg;
• onion - 2 pcs;
• carrots - 2 pcs;
• sweet pepper - 2 pcs;
• chili pepper - 1 pod;
• garlic - 2 cloves;
• tomato paste - 2 tbsp. l;
• mayonnaise - 4 tbsp. l;
• vegetable oil - 4 tbsp. l;
• sugar - 1 tsp;
• salt, pepper to taste.

How to cook zucchini caviar in a slow cooker:

1. Clean onions and carrots.
2. Grate the carrots on a coarse grater, cut the onion into cubes.
3. Pour vegetable oil into the slow cooker.
4. Install the baking program on the unit display.
5. Send onions and carrots to the heated oil.
6. Save vegetables, stirring periodically, until softening.
7. Wash sweet pepper.
8. Remove the stalk, seeds and veins from pepper.
9. Cut the sweet pepper into small cubes.
10. Add sweet pepper to the contents of the multicooker, extend the baking program for 10 minutes.
11. Wash the zucchini.
12. Remove the peel from zucchini, cut the product into small cubes.
13. Send zucchini to a slow cooker.
14. On the dashboard, set the “extinguishing” mode, if necessary, add very little water.
15. Add sugar, salt and pepper to the contents of the device.
16. Wash the chili pepper.
17. Remove seeds, stalk and vein from chili pepper.
18. Cut the sharp pepper into small pieces of arbitrary shape.
19. Add chili pepper to the slow cooker.
20. Turn on the slow cooker, set the cooking time - 1 hour.
21. After half an hour from the start of cooking, send tomato paste and mayonnaise to the device.
22. When preparing, kill a vegetable mass with a submersible blender.
23. Send the liquid mass to the slow cooker again, bring to a boil and freeze in boiling mode for 10 minutes.
24. Sustain banks.
25. Pour hot zucchini caviar in containers and roll up.
26. Wrap the banks with caviar with a dense fabric and not touch it to cool completely.

Store caviar in a dark cool place for no more than 5 months.

Harbage blanks from zucchini are a salad of zucchini and sweet pepper in a slow cooker

When the time comes for workpieces for the winter, almost every hostess is armed with its branded list of recipes. There are a huge number of successful options for conservation from zucchini. All kinds of salads based on this ingredient always “go” in winter. As practice shows, this dish is great as an additive for meat dishes with a side dish. The zucchini for this dish will fit exclusively young, with a thin peel and soft seeds.

What ingredients are needed to make a boaching salad in a slow cooker:

• zucchini - 1 kg;
• sweet pepper - 2 pcs;
• onions - 2 pcs;
• garlic - 3 cloves;
• sugar - 2 tsp;
• tomato paste - 2 tbsp. l;
• vinegar 9% - 2/3 of Art. l;
• vegetable oil - 5 tbsp. l;
• salt to taste.

Step -by -step instructions for preparing salad from zucchini in a slow cooker:

1. Wash the zucchini, dry with a paper towel.
2. Cut the zucchini in small cubes.
3. Wash the pepper.
4. Remove seeds, veins and a stalk from pepper.
5. Cut the sweet pepper into strips.
6. Clean onions and garlic.
7. Cut the onions with cubes, let the cloves of garlic through the press.
8. In a separate container, mix half a liter of water with tomato paste.
9. Add salt, sugar, garlic and vegetable oil to a gas station based on tomato paste.
10. Pour the resulting refueling into a multicooker container.
11. Put the zucchini in the dashboard.
12. Install the extinguishing mode on the multicooker display, turn on the device.
13. 10 minutes after boiling the contents of the multicooker, add onions and pepper to the bowl.
14. Smach vegetables in boiling mode for another 15 minutes.
15. Add vinegar to the slow cooker, turn off the device.
16. Sustain banks.
17. Lay out a hot salad on banks.
18. Roll the food with a lid.
19. Wrap the container with a salad with a dense fabric and leave it until it cools down.

Store a salad of zucchini in a dark cool place for no more than 3 months.

Winter blanks from zucchini with tomatoes in a slow cooker

Want to enjoy a juicy, fragrant dish in winter, which reminds of warm summer days? Then the recipe for zucchini with tomatoes in a slow cooker is for you. Such a dish can be used as an additive for meat, along with a side dish or simply smearing black bread on a slice. Such a snack will enrich you with the energy of useful trace elements. It is not difficult to cook zucchini with tomatoes - only three main ingredients and a little free time are needed. As a result, it turns out tastier than the food, which both adults and children like.

A list of components that will be required to prepare a winter workpiece from zucchini:

• zucchini - 1 kg;
• tomatoes - 800 g;
• garlic - 4 cloves;
• sugar - 1.5 tbsp. l;
• acetic essence - 1 tsp;
• vegetable oil - 3.5 multistakan;
• fragrant pepper with peas - 5 pcs;
• red ground pepper to taste;
• salt to taste.

Phased processes of cooking zucchini with tomatoes in a slow cooker:

1. Wash the zucchini, peel.
2. Cut the zucchini into half rings of the same size.
3. Put the zucchini in a slow cooker, put a stew for 2 hours.
4. Wash the tomatoes, send a blender bowl and pure.
5. After 20 minutes from the start of cooking zucchini, add tomato mass to the dashboard.
6. Peel the garlic, cut it into small cubes.
7. 40 minutes before the end of the extinguishing mode, add garlic, salt, sugar, vegetable oil, two types of pepper and vinegar essence to the multicooker.
8. Mix the contents of the slow cooker well and leave to languish under a closed lid until the end of the appointed time.
9. Sustain banks.
10. Lay out hot zucchini in tomato sauce on banks.
11. Roll the container with zucchini with lids and wrap it with a dense fabric.
12. After cooling the cans, place them in a dark cool place for further storage.

The shelf life of the sunset with zucchini in tomato sauce is 3 months.

Harvesting fried zucchini for the winter in a slow cooker

The widespread opinion that fried zucchini is delicious exclusively “with heat, heat” is completely not true. We bring to your attention an absolutely amazing recipe for fried zucchini, which can be preserved for the winter. Such a thicket likes both adults and children, recalling summer days. Juicy, fragrant zucchini practically do not differ from the newly prepared. In addition, a simple marinade gives a special highlight to the dish, in which zucchini in the form of a winter workpiece is stored. Take a note note!

What will be required for the preparation of fried zucchini for the winter in a slow cooker:

• zucchini - 1 kg;
• garlic - 5 cloves;
• sugar - 1 tsp;
• vinegar - 3 tbsp. l;
• vegetable oil - 2 tbsp. L + 6 tbsp. l;
• dill is a small bunch;
• salt, pepper to taste.

Step -by -step instructions for the preparation of fried zucchini for the winter in a slow cooker:

1. Wash the zucchini, cut the stalk from the zucchini and the place of fastening of the flower.
2. Cut the zucchini with circles.
3. Salt circles of zucchini and leave for several minutes;
4. Pour vegetable oil into the multicier container, set the program "Frying".
5. Put the zucchini in preheated oil and fry them on both sides until blurred.
6. Rinse dill.
7. With a sharp knife, chop dill into small pieces.
8. Clean the garlic. Cut the garlic into small cubes.
9. Prepare the marinade. To do this, mix vinegar with salt and pepper.
10. Boil 150 ml of water.
11. Add boiling water to the marinade, leave to infuse for several minutes.
12. Sustain banks.
13. Put in sterile jars in layers of zucchini with dill.
14. Pour the contents of the cans with a marinade in each jar pour 3 tbsp. l of vegetable oil.
15. Roll the container with lids, cool and store in the refrigerator.

The shelf life of zucchini is 3 months.

Bulletings for the winter from zucchini - jam in a slow cooker

We guarantee that you have not tried this yet. Fragrant, delicious zucchini jam for the winter in a slow cooker - a dishwashing dish. It is not difficult to cook jam from zucchini, but from this the taste does not lose. You will need only 4 main ingredients, a little patience and a smart kitchen assistant - a multicooker. Try and you will definitely like it!

What you need to prepare zucchini jam in a slow cooker:

• zucchini - 3 pcs;
• sugar - 3 kg;
• lemons - 4 pcs;
• water - 100 ml.

Stages of cooking zucchini jam in a slow cooker:

1. Wash the zucchini under a plentiful stream of running water.
2. Peel the zucchini from the peel, if necessary, remove the seeds.
3. Cut the zucchini with small cubes of the same size.
4. Wash lemons.
5. Cut the lemons in small cubes without cleansing the zest.
6. Combine zucchini with lemons, mix.
7. Pour the zucchini and lemons with sugar, leave them for 2 hours.
8. Send zucchini and lemons along with juice to a slow cooker.
9. Add water to the contents of the multicooker.
10. Install the device for the Cooking program.
11. Bring the Kabachkovo lemon mass to a boil.
12. Turn off the slow cooker, completely cool the jam.
13. Turn on the slow cooker again to the cooking program, bring the contents of the device to a boil.
14. Turn off the slow cooker, wait until the contents of the device cool down.
15. Bring the cooled mass again to a boil on the cooking program.
16. Sterilize the container.
17. Set up hot jam into sterile jars.
18. Roll jars with a lid.
19. Wrap the container with jam with a dense fabric and not touch until completely cooled.

Store finished zucchini jam in a dark cool place for no more than 5 months.

Barrier from zucchini for the winter in a slow cooker. Video