Stuffed zucchini look chic, but it is very easy to prepare.
If you use a slow cooker, then the dish does not require extra attention.
Conveniently? Not that word!
Stuffed zucchini in a slow cooker - general principles of cooking
For stuffing, choose small zucchini with a delicate skin. Vegetables can be cut in many ways. Often strip into pieces from 4 to 7 centimeters, choose the inner pulp, which is then filled. Small specimens can be cut in half and make a semblance of cups. Zucchini boats are very popular. But here it is very important that they fit in the pan of the multicooker in size. It’s difficult to cook more than two boats at a time.
What zucchini begins with:
• vegetables;
• meat, poultry;
• mushrooms;
• cereals;
• cheese.
Stuffed vegetable is placed in the capacity of the multicooker, poured with sauce, add water, or simply grease the container with oil. In a slow cooker, stuffed zucchini can be stewed, steamed or baked, respectively, the choice of program depends on the dish, as well as the duration of cooking.
Stuffed zucchini in a slow cooker with meat and rice
A simple, but very tasty and satisfying recipe for stuffed zucchini in a slow cooker. Any minced meat is used. We do it ourselves or buy it in a store.
Ingredients
• 2 small zucchini with a total weight of 0.7-0.8 kg;
• 0.5 cups of boiled rice;
• 0.5 cups cream;
• 0.5 cups sour cream;
• 0.4 kg of minced meat;
• 1 spoon of tomato paste;
• spices.
Cooking
1. Rinse the zucchini, remove the tips from both sides. Then each vegetable must be cut across into three parts or in half. Make a comfortable size. We remove the insides to get the tubes.
2. Mix the minced meat with boiled rice. Add salt and various spices to the filling. You can throw a clove of garlic, previously chopped.
3. We fill the blanks from zucchini with minced meat, immediately put the crock-pot in the pan with slices up and down. No need to lubricate the container.
4. Prepare the fill. To do this, simply mix the cream, sour cream and pasta, salt and pepper.
5. Pour the zucchini with the prepared sauce on top, just pour the leftovers into the slow cooker.
6. Close the miracle pan.
7. Turn on the stew, cook for 40-50 minutes. If the vegetable is hard enough, then the time can be increased.
Stuffed zucchini in a slow cooker with meat, cheese and tomatoes
Another option for stuffed zucchini in a slow cooker. This dish looks very festive, it turns juicy and fragrant.
Ingredients
• 3-4 squash;
• 300 grams of minced meat;
• 1 onion head;
• 100 grams of cheese;
• 1-2 tomatoes;
• butter;
• clove of garlic.
Cooking
1. Young zucchini cut into pieces of 5-7 centimeters, take out the flesh, but do not discard.
2. We remove large seeds from the pulp of the zucchini, if they are found. Cut into slices, add chopped onion.
3. We put the minced meat to the vegetables and season everything with spices, stir.
4. Fill the zucchini with the prepared filling, but not completely. Centimeter leave for tomatoes with cheese.
5. Cut the tomato into cubes. If the tomatoes are small, then take two pieces.
6. Add cheese grated with large chips, throw a clove of garlic. We cut it very finely. Salt and stir.
7. We lay out the tomato mass on top of minced meat with vegetables.
8. Pour a little oil into the slow cooker, lay out the stuffed vegetables.
9. Close, turn on the “Baking” program and cook the stuffed vegetables for 50 minutes.
Stuffed zucchini in a slow cooker with rice and mushrooms
A variant of vegetarian zucchini, which is filled with mushroom filling with boiled rice. You can use the leftover grits from the side dish.
Ingredients
• 0.3 kg of boiled rice;
• 0.2 kg of pickled mushrooms;
• 0.8 kg of squash;
• spices;
• 1 egg;
• 1 carrot.
Cooking
1. Zucchini cut into pieces of five centimeters, take out the flesh.
2. Onions and carrots are fried in baking mode until half-cooked, add oil a little bit.
3. Mushrooms cut into pieces. The saltier they are, the smaller.
4. Mix boiled rice with fried vegetables, chopped mushrooms and add one raw egg. It will hold the filling together.
5. Season the minced meat with spices, you can add a little greens.
6. Fill the zucchini with mushroom stuffing, transfer to a slow cooker. You do not need to wash the bowl after vegetables.
7. Close, bake in the baking mode for 35-40 minutes. We focus on the willingness of zucchini.
Stuffed zucchini in a slow cooker with chicken and pepper
Dietary version of stuffed zucchini in a slow cooker, which are prepared with chicken breast. Fresh vegetables will help make the filling juicy.
Ingredients
• 0.3 kg fillet;
• 2 zucchini;
• 2 peppers;
• 1 tomato;
• 150 ml sour cream;
• 10 grams of oil;
• 1 onion.
Cooking
1. Cut the onion very finely. Dice the bell pepper.
2. Twist the fillet to forcemeat or cut into small cubes up to 0.5 centimeter.
3. We shift the vegetables to the chicken.
4. Cut the zucchini into pieces, select the pulp. From the pulp, in turn, we select large seeds. Cut into slices and also add to the chicken.
5. Season the filling with spices, stir.
6. Fill the zucchini and shift into a slow cooker.
7. Rub the tomato, mix with sour cream. Salt and pepper the sauce, you can add a little sweet dry paprika.
8. For each zucchini, put a teaspoon of the prepared sauce. The remains of the tomato mass with sour cream are simply poured into the capacity of the multicooker.
9. Close, set the quenching mode, cook hour squash. If the vegetables are very soft and young, then 40 minutes is enough.
Stuffed zucchini in a slow cooker with buckwheat
Another variant of stuffed zucchini with cereals. This time, buckwheat is used, it can be cooked in advance. For taste, ground beef is added, it goes a little. Zucchini are used small.
Ingredients
• zucchini 4-5 pieces;
• 1 cup buckwheat;
• 2 onion heads;
• a glass of sour cream;
• 30 ml of oil;
• 2 cloves of garlic;
• 1 bunch of dill;
• 150-200 grams of ground beef.
Cooking
1. Pour a glass of washed buckwheat with two glasses of water. Cook porridge. Cool down. You can do this on the stove or use the appropriate multicooker mode.
2. Fry onion heads with oil, do not chop coarsely. Add minced meat and cook for another two minutes. It is only necessary for the beef to become light.
3. We mix forcemeat with buckwheat porridge, season spices.
4. We sort out the dill, chop finely and also add to the filling, stir.
5. We wash the zucchini, we cut off the ends of each so that a stable base is obtained.
6. Cut the fruit in half, select the pulp, but not to the very end. You should get cups with a bottom of about 1 centimeter.
7. Fill the cups with prepared minced buckwheat.
8. We put in the capacity of the multicooker.
9. Combine sour cream with chopped garlic, put a pinch of salt, stir.
10. Distribute the sauce evenly between all cups.
11. Pour half a glass of water into the slow cooker, close and simmer for 45 minutes. Extinguishing mode.
12. Open, pierce the zucchini. If the vegetable is not cooked, we add time.
Stuffed zucchini in a multicooker "Boats"
To prepare two boats you will need one small zucchini. It should go across to the slow cooker. If necessary, you can cut off the tips if the boats do not fit. For the filling, chicken and vegetables with cheese are used.
Ingredients
• zucchini;
• 150 grams of fillet;
• 1 tomato;
• 0.5 onions;
• 1 tablespoon of oil;
• spices;
• 60 grams of cheese.
Cooking
1. Cut the zucchini along, select the insides. Chop the flesh.
2. Cut half the onions, sauté in oil for a couple of minutes.
3. Add the flesh of zucchini to the onion, fry for another two minutes.
4. Put the tomato, cut into any pieces, lightly steam and turn off.
5. Fillet very finely chopped. We send to vegetables, stir and season with spices.
6. We fill the boats with filling.
7. Cheese grated or finely chopped, spread evenly over the entire filling of the boat.
8. Place the zucchini in the greased multicooker bowl.
9. Turn on the baking. Stuffed boats take 40 minutes to prepare.
Stuffed zucchini in a slow cooker with sausage and eggs
The recipe for very simple stuffed zucchini, for which you need boiled sausage. You can take ham.
Ingredients
• 2 zucchini;
• 4 eggs;
• 4 slices of cheese;
• 150 grams of sausage;
• 2 tomatoes;
• spices;
• some oil.
Cooking
1. Cut the zucchini in half, make cups with bottoms.
2. Put the cups in the greased bowl of the multicooker, close and cook 25 minutes on the baking program.
3. While the glasses are being prepared, we cut the sausage into cubes, also a tomato.
4. Beat eggs with salt, pepper if desired. Pour over to sausage and tomatoes.
5. Open the slow cooker, lay out the egg mixture in cups from zucchini. Stir regularly so that the same quantity of tomatoes and sausages gets into each vegetable.
6. Put a piece of cheese on top.
7. Close, cook another 15 minutes. The cheese should be completely melted, the program is not rearranged.
Stuffed zucchini in a slow cooker - useful tips and tricks
• Zucchini is very watery and you should not provoke the release of juice. Therefore, the vegetables themselves do not need to be salted; it is better to add more spices to the filling.
• As much as this would not be desirable, the slow cooker does not fry the top of zucchini until golden brown. If you want to get a beautiful dish, then after cooking you can hold for several minutes over the grill in the oven.
• If the filling remains and the zucchini is over, you can fill the bell peppers, eggplant or tomatoes. In time, they are prepared almost identically.
