Our children’s favorite seasonal dish is traditionally zucchini casserole in a slow cooker; over the course of several years I have calculated the recipe to suit our tastes, and now I will tell everyone step by step with photos.
We love how light and airy the casserole is, but at the same time it's filling—just right for breakfast. I used to practice fried zucchini pancakes, but with the advent of a multicooker, an alternative somehow appeared by itself, yet baked food is healthier and not so greasy. I won’t talk about the benefits of fiber and vitamins, I’ll go straight to the recommendations.
Zucchini - preferably young ones, whose seeds are not yet formed and not hard; in such fruits I leave a thin skin, just wash it, cut off the tails and grate it. I completely peel the mature fruits, leaving only the pulp. After chopping the zucchini, I don’t drain the juice; my flour proportions absorb liquids sufficiently.
I add spices and herbs according to my mood, for example, in this recipe I use a little spinach.
I hope you like the result, ask questions in the comments)
Fluffy zucchini casserole: cook in a slow cooker
zucchini (pulp without seeds and thick skin) – 450-500 grams;
eggs (C0) 3 pcs. or (C2) – 4 pcs.;
greens - a bunch (spinach, dill, parsley, any other according to preference);
salt – approximately 1 teaspoon;
flour – 4 tbsp. heaped spoons;
butter or vegetable oil for frying
How to cook zucchini casserole in a slow cooker - recipe with photos step by step
I told you about the choice of zucchini above, wash three on a fine grater
I added chopped spinach, it doesn’t add much flavor, it just makes a nice dough in the finished zucchini casserole
Break the eggs and add salt 
I beat with a whisk or fork for a couple of minutes until smooth 
Grease the multicooker bowl with oil and set it to “Baking” mode.
While the bowl is heating up, add flour, preferably sifted, then the casserole will rise higher and become airier 
The dough should turn out like pancakes or a little thicker.
Pour it into the bowl and close the lid. Bake for 30 minutes 
This is how beautiful it turns out.
Sometimes (not this time, just a note to you) I turn it over very carefully, first I lift it with a spatula along the edge around the circumference and support it with a fork - I turn it over, baking the second side. 
If the zucchini casserole in the multicooker is not baked in half an hour (which happens rarely and depends on the features of the model), then leave it for another 10 minutes until ready.
In general, having cooked once, you will adapt to your assistant.
We wait for the casserole to cool, put it on dishes and cut into portions.
Bon appetit!
On a diet, you can afford a 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 ensures that the vegetable has an excellent effect on metabolic processes and removes excess fluid from the body. So, you should definitely take into account simple recipes for this wonderful dish.
Baking rules
Thanks to the wide variety of dietary recipes, anyone losing weight will be able to prepare a casserole to their taste. But regardless of the specific recipe, the baking rules remain the same:
- Before placing food on a baking tray, the dishes should be generously greased with oil.
- Preheat the oven to 180-190 degrees, and only then put the zucchini to bake.
- Cooking time – from 40 to 60 minutes. If the recipe contains potatoes, the cooking time is maximum.
By following these rules, you will prepare an excellent dietary dish 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 the necessary products and start cooking.
We lay out on the table:
- zucchini (young zucchini) – 1-2 units;
- mozzarella cheese (or feta cheese) – 100 g;
- hard cheese (for example, Parmesan) - 2 tbsp. l.;
- wholemeal flour - 3-4 tbsp. l.;
- chicken eggs – 2 units;
- low percentage milk – 1 glass;
- onions – 1 unit;
- baking powder – 1 tsp;
- vegetable oil – 1 tsp;
- salt pepper.
Let's start cooking:
- We cut the onion into rings, but pass the zucchini and mozzarella through a coarse grater.
- Mix prepared vegetables with cheese. Now take a baking sheet, grease it with oil and spread the resulting mixture.
- Prepare the dough: mix flour and baking powder, add milk and stir until no lumps remain. Next, beat the eggs into the dough, add salt, pepper and vegetable oil. Mix everything thoroughly.
- Pour the dough over the vegetables and sprinkle grated hard cheese on top. Let it cook until golden brown.
You can use small muffin tins for baking.
If you have minimal time to cook, pay attention to the simple recipe from the video:
4 flourless zucchini casserole recipes
In these recipes you do not need flour, so the calorie content of the casserole per 100 g is below 100 kcal.
No. 1: With processed cheese
We lay out 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:
- Peel the zucchini and cut into half rings. It should be noted that if you wish, you don’t have to peel them.
- Finely chop the onion and sauté in oil until golden brown.
- Cut the cheese into small cubes and pass through a coarse grater.
- Place the finished products on a baking sheet, grease with chopped garlic, and then add salt, pepper and mix.
- The final touch is to fill the prepared mass with beaten eggs and set to cook.
An excellent addition to this casserole would 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 a strict diet, use the recipe from the video:
No. 2: With potatoes
A casserole prepared according to this recipe can be safely served.
But it is worth noting that the best option for her is young summer zucchini, which has a soft structure and delicate taste.
We lay out 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:
- We wash and grate the vegetables, and then an important point - after 10 minutes, squeeze out the liquid with your hands.
- Grind the Adyghe cheese, for example, by passing it through a medium grater.
- Add egg, spices to vegetables and mix.
- Chop the greens, add to the cheese, and then to the vegetables. Mix everything thoroughly and send it to prepare.
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, be sure to clean the vegetable from coarse seeds and peel.
We lay out 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:
- Lightly fry the zucchini chopped on a coarse grater in oil, place in a colander and leave for 10 minutes to drain excess liquid.
- Finely chop the onion and fry in vegetable oil until golden brown, place in a separate bowl with the zucchini, where we also beat the eggs.
- Add chopped garlic, herbs, and feta cheese to the resulting mass. Salt and stir everything, then send it to bake.
The following video offers a recipe using soy sauce:
No. 4: With tomato
The casserole with tomato turns out to be especially juicy, and its taste perfectly complements the taste of zucchini.
We lay out 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:
- Salt the zucchini cut into rings and leave for 10 minutes to release the liquid.
- Sauté the onion, cut into half rings, in oil, which we also do with the pepper, cut into small cubes.
- Beat eggs into kefir, add herbs and spices.
- Place all the prepared ingredients on a baking sheet, lay out the sliced tomato and pour in kefir.
- 10 minutes before it’s ready, take out the casserole, sprinkle with hard cheese and put it back in the oven.
So, the zucchini casserole with tomatoes is ready!
Airy cottage cheese and zucchini casserole
Cottage cheese is the main ingredient in many recipes, including this recipe.
We lay out on the table:
- young zucchini – 5 units;
- low-fat cottage cheese – 400 g;
- chicken eggs – 5 units;
- wholemeal flour - half a glass;
- salt.
Let's start cooking:
- Without peeling, pass the zucchini through a grater, add salt and let it brew. After a couple of minutes, squeeze out the juice.
- Place the cottage cheese in a separate bowl, add flour, eggs and salt. Mix everything thoroughly until a homogeneous mass is obtained.
- Add zucchini to the cottage cheese and you can put it in the oven.
You can prepare this dish without flour if you are on a strict diet using the recipe from the video:
Recipes for zucchini casserole with minced meat
If your diet involves eating meat, pay attention to zucchini casseroles with minced meat, which can be served for lunch as a complete meal.
Option #1
We lay out on the table:
- young zucchini - 3 units;
- minced meat (minced chicken fillet is perfect) – 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:
- Cut the zucchini into rings and add salt.
- Chop the garlic and add it to vegetable oil with spices to taste. Pour oil into the zucchini.
- Salt and pepper the minced meat, and then knead.
- Place half the zucchini on 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 it to cook.
- Take the casserole out 10 minutes before cooking, sprinkle with grated cheese and place in the oven.
You can also see how this casserole is prepared in the video:
Option No. 2
We complement the zucchini with two key ingredients - minced chicken and white rice.
We lay out 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:
- Pour boiling water over the rice and leave for 20 minutes.
- Pass the zucchini through a coarse grater, add salt and leave for 10 minutes, then squeeze out the juice.
- Cut the tomato into thin rings.
- Grind the garlic and cheese, combine and beat with the egg.
- Drain the water from the rice, combine with the minced meat and add salt.
- Place layers of casserole on a baking sheet: zucchini, minced meat, tomatoes, egg and cheese mixture. Then we send it to bake.
Sprinkle the finished dish with chopped green onions.
Recipes for zucchini casserole in a slow cooker
Zucchini casserole prepared in a slow cooker is a tasty, healthy dish that retains all the beneficial properties of the products used.
The casserole prepared in a slow cooker can be placed in a food container and stored in the refrigerator for up to 2 days.
No. 1: Lenten
We lay out 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:
- Peel the zucchini, dry it and grate it, then squeeze out the excess liquid.
- Peel the onion and chop finely.
- Grate the processed cheese.
- Using a knife or a press, chop the garlic.
- Beat the eggs and mix with the flour until smooth.
- Grease the multicooker bowl with oil, lay out layers of casserole: zucchini, cheese, onion, garlic. Then add salt and pepper, sprinkle with finely chopped herbs. Next, mix everything thoroughly.
- Fill the prepared mass with dough.
- 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:
No. 2: With meat
You should definitely pay attention to this recipe if you want to cook a dish with meat.
We lay out on the table:
- young zucchini - 2 units;
- potatoes – 4 units;
- tomato – 2 units;
- minced chicken – 500 g;
- hard cheese – 100 g;
- wholemeal flour - 3 tbsp. l.;
- chicken eggs – 3 units;
- low-fat sour cream – 200 g;
- vegetable oil – 1 tbsp. l.;
- green onions – 1 small bunch;
- salt, spices.
Let's start cooking:
- Wash and cut zucchini, potatoes and tomatoes into rings.
- Prepare the filling: mix eggs, sour cream, flour, salt and spices, and then whisk everything thoroughly to obtain a homogeneous mass.
- Grease the multicooker bowl generously with vegetable oil, lay out zucchini, finely chopped onions, potatoes, salt and pepper each layer and pour over the filling.
- Place the minced meat on the potatoes, and then repeat the layers if desired.
- Place tomato rings on the final layer, pour in the remaining sauce and sprinkle with hard cheese.
- Set the multicooker to the “Baking” mode and cook for about 60 minutes (until the potatoes are cooked).
- When the appliance turns off, leave the casserole for 15 minutes so that the cheese sets.
- Using a spatula, divide the casserole into portions and place on serving plates.
So, zucchini casserole is an excellent dish that you can eat even on the strictest low-calorie diet. You can use the recipes given, and, if desired, modify them by cooking either in the oven or in a slow cooker.
Ingredients:
- 500 grams of milky ripeness zucchini
- 200 g fresh cabbage
- 1 bell pepper
- 1 large onion
- 1 large carrot
- 3 medium potatoes
- 150 g hard cheese
- 2 chicken eggs
- 80 ml cream or 1 tbsp. sour cream (10%)
- salt, spices to taste
- 2 tbsp. vegetable oil
I was studying the contents of the refrigerator trays on a fine summer day, looking for an idea for a quick dinner, and could not decide what to cook in the end. It turned out to be a little bit of everything: bell pepper, celery, leftover cabbage, carrots, several potatoes and a not very young and small zucchini. A couple of eggs and a small piece of cheese completed the composition, and a casserole materialized on the agenda. Of all this set, there was the most zucchini by weight, so I decided for myself that it would be a zucchini casserole.
There was absolutely no time to look after the baking, and in such cases my eyes always look for the multicooker in the kitchen, my reliable assistant! It was decided that for dinner in the house there would be a zucchini casserole in a slow cooker. All that remains is to decide how exactly I will prepare this casserole. I didn’t want to just chop everything up, season it and simply bake it. And, frankly, you’ve tried a dozen of these casseroles, if not more. A simple casserole will no longer surprise or delight anyone. Let's try to look for inspiration in the cuisines of different nations of the world, and figure out how interesting it can be to serve a banal casserole. I am sure that by immersing yourself in the topic, you can find many interesting options and test different flavor combinations all summer without repeating yourself.
I decided to make my slow cooker squash casserole into a kugel. But, since I was going to cook in a slow cooker, I wanted to make a rosy and tasty base for it, which would add a bright flavor to the delicate vegetable casserole. I found inspiration in the usual potato pancake! I found it very practical to make a thicker base for the casserole. Looking ahead, I can say that this was a breakthrough in the practice of making casseroles. And now I will make not only a casserole on this basis, but also an open vegetable soufflé pie in a potato frame. But this is for you as a development of the idea, because you will definitely want to develop and improve such a recipe. Let's go to the kitchen to cook!
Cooking method
So, we have carrots, some cabbage, a large sweet onion, several potatoes, bell peppers and a stalk of celery. Since the vegetables are all young, on the one hand, there is no need to pre-blanch anything, but, on the other hand, young vegetables contain more moisture, this will have to be taken into account.
Precisely because vegetables will definitely give a lot of juice when cooked, it is better to spend a little time and “drive it out”. Salt copes best with this. We will need a large bowl, a cutting board, a sharp knife, a shredder and our hands. We prepare cabbage, zucchini and carrots for processing: peel them, remove the limp leaves. If the zucchini seeds are no longer quite tender, then it is better to remove them too. Shred the cabbage thinly and then chop it further with a knife. Place in a bowl, sprinkle with a pinch of salt and knead with your hands until the juice appears. Then, use a large shredder to shred the zucchini, and use a small shredder to shred the carrots. Mix cabbage, zucchini and carrots in a bowl with your hands and set aside. The salt will start working and soon there will be juice at the bottom of the bowl.
Next, remove the stalk and seeds from the bell pepper, peel the onion, and cut off part of the base of the celery stem. Cut the pepper, celery and half the onion into small cubes. Mix everything and chop it further with a knife.
Mix all the vegetables, add another pinch of salt and knead. Leave for 15-20 minutes. Zucchini casserole with cheese in a slow cooker will be tastier and piquant. It is better to grate the cheese on a fine grater. Then squeeze the vegetables into another container, add 2 eggs, 1/3 of the grated cheese, cream or sour cream, season with salt, season with vegetable spices and mix thoroughly until smooth. Thanks to this technique, you will definitely not suffer a fiasco with a wet and falling apart casserole!
For the potato pancake base, peel the potatoes, rinse with cold water and place in a blender with knives. There we also send half of the second onion, a pinch of salt, a tablespoon of vegetable oil and a little freshly ground black pepper. Blend in a blender until smooth. Mix the potato dough with a third of the cheese until smooth.
Grease the bottom and walls of the multicooker with vegetable oil. Place the potato-cheese mixture into a bowl and spread across the bottom in an even layer.
Place the vegetable mixture on top and level it too. Sprinkle the remaining cheese on top of the casserole with a thin layer of cheese. This completes the preparatory part. The leftover juice from vegetables can be used as a base for light summer soups, so save it and don't throw it away!
My zucchini casserole will be baked in a Redmond multicooker (model RMC-4502). Place the bowl in the multicooker body and set the BAKING program for 45 minutes. We launch the program and can go about our business, no further participation is required! Our assistant will cope with this task perfectly! A delicious casserole in a slow cooker with zucchini, a selection of vegetables, cheese and cream will be ready just in time for dinner! In principle, you can cook this casserole all year round. But for autumn ripened vegetables, the baking time can be increased, or the casserole can be left in the warming mode for half an hour to finish cooking. Then remove the casserole bowl from the casing and let cool for 5-7 minutes. Cover the warm casserole in a bowl with a large plate and, holding it, turn it over sharply and carefully. Place the structure on the table and slowly remove the bowl. The casserole will remain on the plate.
Vegetable casserole with zucchini in a slow cooker is usually served warm, with herbs and fresh sour cream. The leftover casserole will serve as an excellent snack, say, at work. It’s good to take with you to a picnic as a starter before the barbecue.
You will definitely love the zucchini casserole prepared according to my recipe in a slow cooker! Experiment with ingredients, add pumpkin, cauliflower, and broccoli, a bunch of fresh herbs for color, let your imagination work to add variety to the table! Bon appetit!
Zucchini is considered a dietary vegetable; it is rich in iron and potassium. Dishes made from it are light and low in calories. Zucchini goes well with almost all foods, so you can use it to make a wide variety of hearty casseroles that you can eat in the morning, lunch or evening.
The advent of multicookers made it possible to reduce the time for preparing casseroles and aroused interest in recipes, in particular those based on zucchini.
This recipe is the basis for any casserole. Its components, in summer and autumn, are always at hand at the housewife:
- egg – 3 pcs;
- zucchini - 0.5 kg;
- flour – 3 tbsp. l;
- tomatoes – 2 pcs;
- ground black pepper;
- cheese – 120 g;
- salt.
Cooking time - 80 minutes. Calorie content in 100 g of dish is 114 calories. 
To prepare this casserole, you need to grate the zucchini on a large-mesh grater, grate the cheese separately, and mix. Beat the eggs and add to the total mass, add flour, pepper, salt and stir. Cut the tomatoes into slices; this will be the filling for the casserole. 
Place half of the “zucchini dough” in a multicooker bowl, which has been greased in advance, level it, and put tomato slices on it, and the other half of the dough on them. Sprinkle the top with cheese. Bake for 60 minutes.
Zucchini casserole with sausage in a slow cooker
Ingredients:
- zucchini – 1 piece;
- tomatoes – 2 pcs;
- sweet pepper – 2 pcs;
- greenery;
- cheese – 200 g;
- vegetable oil;
- egg – 5 pcs;
- half-smoked sausage – 150 g;
- salt.
Cooking time – 80 minutes. Calorie content in 100 g of dish is 179 calories. 
Cut the zucchini and tomatoes into slices. Remove the middle and seeds from the zucchini. Chop the bell pepper into strips and chop the greens finely. The sausage circles should be equal in size to the holes in the zucchini circles. Stuff half the zucchini with sausage. 
Beat eggs and mix with grated cheese, add salt. Grease the bowl with oil and layer the vegetables. The first layer is zucchini without sausage, tomatoes, bell peppers, herbs, pour over the egg and cheese mixture. The second layer is zucchini with sausage and vegetables in the same sequence. Pour the remaining egg wash over everything. Baking - for 60 minutes.
Zucchini casserole with chicken in a slow cooker
Products needed for this recipe:
- chicken breast - 0.4 kg;
- zucchini – 2 pcs;
- sour cream 1.5 tbsp. l;
- garlic - 2 cloves;
- cheese – 60 g;
- egg – 2 pcs;
- turnip onion – 1 piece;
- parsley, dill - 0.5 bunch;
- oil;
- seasonings
Cooking time – 95 minutes. Calorie content in 100 g of dish is 91 calories. 
When preparing this casserole, chop the zucchini on a large-mesh grater, add salt and let it sit.
Finely chop the chicken breast, onion, greens, and chop the garlic with a garlic press. Grate the cheese on a large-mesh grater. Mix everything, add eggs, sour cream, seasonings and mix.
Squeeze out the zucchini mass, which has yielded juice during this time, with your hands and add it to the finished mixture of products. Stir well and fill the multicooker container, which has been greased in advance. Bake for 60 minutes. 
Quick recipe for zucchini casserole with rice in a slow cooker
- zucchini – 1 piece;
- boiled rice - 1/3 cup;
- egg – 3 pcs;
- sunflower oil - 2 tbsp. l;
- onion – 1 piece;
- cheese – 2/3 cup;
- spices;
- breadcrumbs - 2 tbsp. l.
Cooking time – 25 minutes. Calorie content in 100 g of dish is 165 calories. 
This casserole recipe is suitable for breakfast, provided that the rice is boiled in advance. Grind the zucchini and cheese on a large-mesh grater, leaving some of the cheese. Mix zucchini, cheese and rice, add eggs and spices.
Cut the onion into small cubes, lightly fry in oil, then add to the already prepared mixture and mix well again.
Place the zucchini mixture in a multicooker bowl, which must be greased with oil and sprinkle breadcrumbs on top of the oil, cover the top with the remaining cheese and bake for 5 minutes. 
You can add shredded carrots (2 medium carrots) to this casserole. Carrots go well with all ingredients. The dish also turns out very tasty.
Zucchini casserole with minced meat in a slow cooker
Ingredients:
- zucchini - 0.7 kg;
- minced turkey - 0.3 kg;
- eggs – 3 pcs;
- bell pepper – 1 piece;
- tomato puree – 120 g;
- onion – 1 piece;
- oil;
- dill;
- spices.
Cooking time – 85 minutes. Calorie content in 100 g of dish is 81 calories. 
The original recipe uses ground turkey, but you can use other ground meats for the casserole.
Combine tomato puree with eggs and beat well, either with a whisk or using a blender.
Grind the zucchini on a large-mesh grater, chop the bell pepper, finely chop the onion and dill. Mix everything together with minced meat with a mixture of tomato puree and eggs, season with spices and mix well.
Place the mixture in a multicooker container that has been well greased with oil and bake for 60 minutes. 
Zucchini casserole with potatoes in a Redmond slow cooker
Ingredients:
- young zucchini – 1 piece;
- dill;
- potatoes – 4 pcs;
- onion, red onion – 1 piece;
- garlic – 2 cloves;
- purple basil;
- red, sweet pepper – 0.5 pcs;
- egg – 1 pc;
- salt;
- sunflower oil – 2 tbsp. l;
- black pepper;
- sour cream – 1 tbsp. l;
- seasonings
The entire cooking process takes 90 minutes. The calorie content of 100 grams of the dish is 72 calories.
Wash the young zucchini, with the core not yet developed, well and, without peeling, cut into circles. Boil the potatoes without peeling, cool and remove the skin, then also cut into circles. Finely chop the onion, garlic, dill, basil, sweet pepper, and separately. 
Prepare a dressing from a mixture of eggs, sour cream and seasoning, beat with a fork or whisk.
Place zucchini mugs into a greased multicooker container, sprinkle with chopped herbs, garlic, onion, red pepper, and bell pepper. Then put in potato mugs, sprinkle with herbs, garlic, onions, and sweet pepper.
Salt each layer, add spices and pour dressing. Bake for 35 minutes. 
Culinary secrets
- You can’t take the finished casserole out right away; you have to let it set so that the cheese hardens a little, otherwise it’s so juicy and tender that it can crumble.
- The zucchini itself has a bland taste; it needs spices that determine the taste of the dish.
- Zucchini produces a lot of juice, which determines the consistency of the final dish. Before adding the chopped zucchini, you can squeeze out the juice; the result will be a denser casserole; if you do not remove the juice, it will be more tender.
- The holding time when preparing a dish depends on the power of the multicooker. In the recipes given, the time is given for the POLARIS multicooker.
- If you use a young zucchini, you don’t have to peel it. The old one must be cleaned.
- You can pre-fry the zucchini rings in a frying pan so that they do not lose their shape when preparing the casserole.
The advantage of a multicooker is that the liquid does not boil away, so the dishes remain tender after baking.
Vegetables in a slow cooker are stewed in their own juice, which preserves vitamins.
Zucchini casseroles in a slow cooker are useful for children and people who want to lose weight or control their weight.
And in addition to the article, there is another recipe for zucchini casserole in the next video.
How to cook zucchini deliciously and quickly - make a casserole out of them. By adding certain ingredients, you can play with the tastes and aromas of dishes, creating both light diet breakfasts and hearty dinners for your family. In this article we have selected for you some recipes for zucchini casserole in a slow cooker.
Zucchini is a light dietary product with a delicate taste and subtle smell. To make something more satisfying from such a product, we suggest preparing a zucchini casserole with sausage and hard cheese in a slow cooker. Here are the components we need for this:
- large zucchini - 1 pc.;
- smoked sausage or ham – 200 g;
- eggs – 2 pcs.;
- tomatoes – 2 pcs.;
- mayonnaise – 2 tbsp;
- cheese – 200 g;
- flour – 3 tbsp;
- green onions - a few feathers;
- salt, spices.
Having prepared everything we need for this zucchini casserole in a slow cooker, let's proceed to the process itself:
- It is better to choose a large zucchini, but young enough so that it does not contain hard seeds. You also don’t need to peel a young zucchini, but you will definitely have to peel an overripe vegetable. So, having chosen a suitable zucchini, grate it.
- Chop the green onion and pour it into a bowl with grated zucchini. Cut the sausage into cubes, grate the cheese, and add all this to the dish.
- Mix in the wheat flour with a spoon, add salt and pepper and get a slightly runny dough. We pour it into the slow cooker, lubricating it with oil in advance.
- We cut the tomatoes into circles and place them on top of the future casserole, then we grease it all with mayonnaise and find the “Baking” program on the panel.
- Cook the zucchini casserole with sausage in a slow cooker for 30-40 minutes.
Zucchini casserole with broccoli and cauliflower in a slow cooker
This zucchini casserole with cabbage is a real treasure trove of benefits and great taste. This is an ideal summer dish - light and juicy, containing almost nothing but fresh vegetables. This recipe uses the following:
- semi-finished puff pastry – 350 g;
- cauliflower – 400 g;
- broccoli – 300 g;
- zucchini – 2 pcs.;
- onion – 1 pc.;
- chicken eggs – 3 pcs.;
- sour cream – 3 tbsp;
- melted butter – 3 tbsp;
- olive oil – 1 tbsp;
- salt, ground black pepper.
Preparing this zucchini casserole in a slow cooker is very simple:
- After washing the young zucchini, chop them into rings up to 0.5 cm thick. Cut the onion into thin half rings. Divide the broccoli and cauliflower into small pieces and blanch for a few minutes in salted boiling water.
- Fry the onion in a frying pan in butter. Beat the eggs and mix with sour cream, salt and pepper.
- Grease a multi-cooker saucepan with olive oil. Roll out the puff pastry and place it on the bottom of the pan. Cover it with zucchini rings, using about half the portion. Add some salt, add fried onions and boiled broccoli and cauliflower florets on top. Then we make a zucchini layer again, sprinkle it with salt and fill it all with eggs and sour cream.
- Having found the “Baking” program on the panel, prepare the zucchini casserole in a slow cooker for 40-45 minutes.
Cheese and zucchini casserole in a slow cooker
The Greek recipe for zucchini casserole in a slow cooker uses several types of cheese. Bryndza, smoked and hard cheeses go well with each other, complementing the taste of vegetables. We will prepare zucchini casserole in a slow cooker using the following ingredients:
- small young zucchini - 3 pcs.;
- feta cheese – 250 g;
- smoked sausage cheese – 50 g;
- hard cheese – 100 g;
- yogurt – 100 ml;
- eggs – 3 pcs.;
- flour - 1 cup;
- baking powder – 1 tsp;
- bouillon cube – 1 pc.;
- salt, spices.
The algorithm of actions in this case is as follows:
- Chop the cheese into pieces or grate it. We also grate the remaining cheeses and mix with the cheese.
- Mix flour with baking powder.
- Pour yogurt and vegetable oil into a bowl with cheeses. Separately beat the eggs and pour this mixture there. Stir, add flour and crumbled bouillon cube.
- Grate the zucchini and add it to the overall dough. Mix everything well.
- Having greased the multicooker mold, put the dough into it and look for the “Baking” program. Turn on the appliance and cook the zucchini casserole in the slow cooker for 40 minutes.
Zucchini-rice casserole in a slow cooker
And here is a striking example of a simple recipe that requires only accessible and inexpensive products - zucchini casserole with rice and vegetables in a slow cooker. You will probably like this dish if you don’t want to spend a lot of time preparing dinner, but want to feed your family deliciously. This recipe uses this:
- medium-sized zucchini - 2 pcs.;
- rice – 0.5 cups;
- onion – 1 pc.;
- carrot – 1 pc.;
- tomato paste – 2 tbsp;
- sunflower oil – 3 tbsp;
- chopped fresh herbs - 2 tbsp;
- salt and black pepper.
Here's how to prepare this zucchini casserole in a slow cooker:
- Vegetables for casserole should be cut into very thin rings. To do this, you can use a special vegetable grater.
- After washing the rice as thoroughly as possible, add water in a ratio of 1:2 and boil until tender.
- Grease the multicooker with 1 tbsp. vegetable oil and place half of the zucchini slices in a layer on the bottom, sprinkle with salt and pepper.
- Chop the onion into thin half rings, cut the carrots into very thin circles. Heat vegetable oil in a frying pan and fry the vegetables until fully cooked. Then add tomato paste, a little water and simmer for 2 minutes, adding salt and pepper.
- Drain the rice and mix with stewed onions and carrots. We put all this from the frying pan into the multicooker and distribute it in an even layer.
- Place the remaining zucchini rings on top and add some salt and pepper. You can grease with a small amount of vegetable oil.
- In the “Baking” program, cook the zucchini casserole in a slow cooker for 40-45 minutes.
Zucchini casserole with white sauce in a slow cooker
For this zucchini casserole in a slow cooker, you don’t need anything extra at all, there are only vegetables and Bechamel sauce, which we will prepare separately and use as a filling. List of ingredients we will need:
- small zucchini – 3-4 pcs.;
- onion – 1 head;
- garlic – 2 cloves;
- flour – 1 tbsp;
- olive oil – 4 tbsp;
- melted butter – 1 tbsp;
- milk – 100 ml;
- hard cheese – 150 g;
- salt pepper.
Zucchini casserole with white Bechamel sauce is prepared as follows:
- First, we wash the zucchini and grate them on a coarse grater. We take a colander and put it in a bowl, put the zucchini in the colander, add salt, mix and leave to drain.
- Fry the onion in vegetable oil in a frying pan. At the end of frying, add chopped garlic and turn off the heat.
- Squeeze out the zucchini pulp and mix with the onion. In a dry frying pan, start preparing the Bechamel sauce. Melt the butter and pour flour into it. Stirring continuously, fry it for a minute until it turns golden yellow.
- Add milk in a stream, still stirring, and wait for the sauce to thicken. Add salt and pepper, cook the sauce for 2-3 minutes and turn off. If it turns out too thick, dilute it with zucchini juice.
- Grease the multicooker bowl and place the zucchini in it. Pour in Bechamel sauce and sprinkle grated cheese on top.
- Using the “Baking” option, cook the zucchini casserole in a slow cooker for 25-30 minutes.
Zucchini casserole with pasta in a slow cooker
Squash pasta casserole made in a slow cooker is as easy to prepare as all the recipes described above. And you need very few products for it:
- zucchini – 2 pcs.;
- pasta – 200 g;
- tomatoes – 2 pcs.;
- mayonnaise – 150 g;
- cheese – 150-200 g;
- salt and spices.
To prepare zucchini casserole with pasta in a slow cooker, refer to the following instructions:
- Wash the zucchini and cut into thin circles or half rings. Add some salt and leave for 30 minutes so that they release the juice.
- We also cut the tomatoes into slices. Cook the pasta in salted boiling water until done.
- Place pasta in a greased multicooker pan, then a layer of zucchini, salt it and sprinkle with spices. Then put a layer of tomatoes, salt again, grease with mayonnaise.
- At the end, sprinkle our casserole with grated cheese and turn on the “Baking” option.
- Cook the zucchini casserole with pasta in a slow cooker for 30 minutes.
Zucchini casserole with chicken in a slow cooker
Here's a light dietary dish - a summer delight for those who take care of their figure. Chicken fillet is a tasty and lean, but healthy meat that goes well with any vegetables, including zucchini. For this diet zucchini casserole in a slow cooker you need:
- chicken fillet – 1 pc.;
- young zucchini – 2 pcs.;
- chicken eggs – 2 pcs.;
- low fat sour cream – 2 tbsp;
- onion – 1 pc.;
- chopped dill – 2 tbsp;
- salt and pepper.
Prepare zucchini-chicken casserole in a slow cooker in this way:
- We chop the washed zucchini into small cubes, and do the same with the chicken fillet, after removing the skin from it. Chop the onion as finely as possible.
- Mix all the ingredients in a large bowl, then pour in the mixture of beaten eggs and sour cream.
- Salt and add any spices to taste.
- Grease the bowl of the device. Transfer the casserole dough inside and sprinkle with chopped dill.
- Find and activate the “Baking” mode. Having set this program, cook the zucchini-chicken casserole in a slow cooker for 40 minutes.
