Potatoes with zucchini in a slow cooker - quickly and tasty. Recipes for cooking potatoes with zucchini in a slow cooker: vegetarian and meat

Potatoes with zucchini in a slow cooker - quickly and tasty. Recipes for cooking potatoes with zucchini in a slow cooker: vegetarian and meat

Cooking food with the help of a multicooker is the easiest way. You only need to carefully familiarize yourself with its device, functions, and then - not to be mistaken with the mode. Kitchen Assistant will do the rest on their own.

Multicooker will help cook dishes and potatoes with zucchini. They almost never get bored, but still, they need to diversify them. It is easy to do this in the summer, as many other fresh vegetables are available.

The recipes are surprisingly simple. It is enough to grind vegetables, send to the slow cooker, fry and stew with water or in own juice.

The combination of potatoes and zucchini is almost perfect, and the dish turns out delicious. To spoil it is difficult.

Vegetables cooked in a slow cooker do not fall apart and do not turn into porridge. They retain their beneficial properties and fresh flavor.

Potatoes with zucchini in a slow cooker - general principles of cooking

Having decided on the recipe of the dish you need to prepare all the ingredients. Vegetables must be washed and peeled. Then cut with a knife or food processor. Young squash is not necessary to clean.

Multicookers smear the bowl with vegetable oil or just pour it inside.

As a rule, cooking begins with the “Frying” mode, and then you can switch to “Stewing” or “Baking”.

The taste of potatoes and zucchini will complement other vegetables: carrots, sweet peppers, tomatoes, cabbage, onions and garlic.

In addition to salt and pepper, it is appropriate to add rosemary, oregano, basil. Greens, depending on the season and personal preferences, can be dried or fresh.

Ready meal easy and dietary. It can be served both separately and as a snack or side dish.

Recipe 1. Potatoes with zucchini in a slow cooker with bacon


• four potatoes;

• one zucchini;

• one sweet pepper and onion;

• 150 gr. bacon;

• 70 gr. hard cheese;

• 1/2 tsp. Of dried fennel and parsley;

• fresh greens; • one l. including salt;

• 50 gr. lean oils.

Cooking Method:

Zucchini and potatoes cut into small plates. Each vegetable is placed in a separate plate.

Sprinkle potatoes with dill and parsley. Salt and mix.

Sweet pepper and onion chop into cubes.

Bacon cut into small and thin slices.

We rub cheese. For this fit a large grater.

Pour all the oil into the cup of the kitchen assistant. We spread it on the bottom and sides.

About half of the potatoes lay on the bottom of the bowl. He must close it completely.

Top lay out zucchini, red pepper, onions and bacon.

At the very end add the potato pieces. Add some more salt.

Sprinkle with grated cheese.

We install the “Baking” mode on the kitchen assistant for forty minutes. We start the multicooker to work.

Sprinkle the prepared dish with fresh herbs in the plate.

Recipe 2. Potatoes with zucchini in a slow cooker with pork


• 400 gr. pork pulp;

• two zucchini;

• three potatoes;

• carrot;

• onion;

• one l. dessert seasoning for pork;

• one article l vegetable oils;

• a mixture of black and red peppers, salt;

• two Art. spoons of flour;

• Lavrushka;

• one and a half cup of hot water.

Cooking Method:

Pork cut into medium pieces.

Onion cut into half rings, potatoes, carrots and squash - into small cubes.

Pour oil into the slow cooker.

First decompose the meat pieces, then - carrot and onion.

Salt, season and pepper.

Add Lavrushka and mix.

We do not close the cover of the multicooker, but only cover it up.

Turn on the “Baking” function for twenty minutes.

Pour into a multicooker slices of potatoes and zucchini.

Add flour and some salt. Gently mix.

Fill hot water. It is important that it covers all the ingredients.

Fully close the lid.

We set for one hour the function “Quenching”.

After sixty minutes, cooking potatoes with zucchini in a slow cooker is completely over.

You can fill your favorite plates with a fragrant dish. It is advisable that they are deep, because there is a lot of delicious gravy in the dish.

Recipe 3. Potatoes with zucchini in the “Summer menu” multicooker


• ten medium potatoes;

• two zucchini;

• polpuchka green garlic;

• onion bigger;

• carrot;

• three l. canteens of any vegetable oil;

• five pieces sweet peas;

• one tsp. Hops-suneli;

• salt and pepper mixture.

Cooking Method:

Onion cut into small cubes, and chop the carrot into straws.

Kitchen unit set for twenty minutes in a mode called “Frying”.

Pour the vegetable oil into a cup and add onions and carrots.

Fry the vegetables, not forgetting to stir them periodically. Do not close the lid.

Zucchini cut into cubes, potatoes - thin plates. Send them to the rest of the vegetables. Salt, pepper, pour hops-suneli and sweet peas.

Grind green garlic and put it in a slow cooker. We cover the lid and continue to fry vegetables for another quarter of an hour.

Every five minutes the lid needs to be opened and the contents of the multicooker are stirred.

There is no need to add water, since a lot of juice is extracted from zucchini.

Recipe 4. Potatoes with zucchini in the “Tasty Vegetables” multicooker


• three zucchini;

• four potatoes;

• four shallot bulbs;

• carrot;

• half tsp. sea ​​salt;

• 50 gr. olive oil;

• one and a half p. tea seasonings for dishes from vegetables.

Cooking Method:

Carefully wash and clean the potatoes and zucchini. Cut vegetables into medium pieces, can be diced.

Cut carrots and onions into small pieces.

Choose the function of the "Frying" multicooker.

Pour olive oil into her bowl.

Cover pieces of onion, carrot and fry for about three minutes, stirring the vegetables constantly.

We load potatoes and zucchini. Sprinkle with salt and seasoning for vegetables.

Kitchen assistant close. For 40 minutes, set the function "Quenching" and press the start button.

Very soon, you can invite to the table and enjoy plenty of fragrant and mild foods.

Recipe 5. Potatoes with zucchini in the “Vegetable Vinaigrette” multicooker

Ingredients: • ten small potatoes;

• 150 gr. cauliflower;

• large zucchini;

• Bell pepper;

• two tomatoes;

• carrot;

• onion;

• five cloves of garlic;

• a bunch of parsley;

• one and a half tsp. seasonings for vegetables;

• a cup of hot water;

• vegetable oil;

• Pepper mix and salt.

Cooking Method:

The bottom of the cup of the multicooker is abundantly spread with vegetable oil.

Potatoes are peeled and cut into two parts. Laying in the slow cooker.

Cut the zucchini, carrots, sweet peppers, tomatoes and cauliflower into large pieces.

Half rings chop the onion, garlic press garlic press.

All vegetables are loaded into the multicooker container.

In hot water, dissolve the seasoning for vegetables and pour it into the bowl.

Salt and powder with pepper.

The “Quenching” mode is set to forty-five minutes, press the start button.

We shift the dish on plates and decorate with fresh parsley.

Recipe 6. Potatoes with zucchini in a slow cooker with chicken breast


• half a kilo of chicken breast;

• zucchini;

• six potatoes;

• 600 gr. cabbage;

• half a cup of tomato sauce;

• two bulbs;

• four cloves of garlic;

• sunflower oil;

• half tsp. sweet paprika;

• one tsp. oregano;

• salt.

Cooking Method:

Cut the prepared meat in such a way that the middle chunks are obtained.

Lubricate the sides and bottom of the tank with oil. Throw in the meat pieces.

Randomly chop the onions and cabbage.

We turn on the slow cooker for a quarter of an hour by selecting the “Frying” mode.

Do not close the lid.

Stirring, fry the pieces of meat and vegetables.

Diced cabbage, and potatoes - into four parts. We load them into the multicooker bowl.

Garlic slices press flat part of the knife and chopped extra. We send it to vegetables.

Tomato paste is diluted with water and poured into the bowl.

Pour oregano, paprika and salt.

Close the lid tightly. In the “Quenching” mode, the multicooker should cook a dish in an hour.

Recipe 7. Potatoes with zucchini in a slow cooker with sour cream


• 0.7 kg of potatoes;

• three medium-sized zucchini;

• a cup of sour cream;

• vegetable oil;

• two Art. spoons of flour; • three cloves of garlic;

• tsp. salt.

Cooking Method:

Zucchini wash and clean the skin. We cut them into circles in a centimeter.

Roll each slice of zucchini on both sides in flour.

In a slow cooker pour oil and fry zucchini. Put them on the plate.

Peel potatoes and also cut them into centimeters.

In the capacity of the multicooker we load a layer of potatoes. Top roasted zucchini lay out. Salt it.

Put on zucchini a couple of tablespoons of sour cream. Then put the layers again potatoes, zucchini, sour cream, etc.

The top should be a bowl of potatoes.

Fill one multistakan water and close the lid.

We set the “Quenching” mode for an hour. For about ten minutes before the end of cooking, add crushed garlic to the container.

Potatoes with zucchini in a slow cooker - tricks and tips

  • If there is not enough time for cooking, you can immediately send all the ingredients to the slow cooker and turn on the “Quenching” program for 50 minutes. But the dish will be much tastier if you load the vegetables alternately, and fry the onions and carrots a little.
  • You can experiment with spices and seasonings. This will make the taste of food more varied. However, it is necessary to add new seasonings, nevertheless, carefully, so as not to oversalt and not peperchik food. Indeed, in most of them there is salt and pepper.
  • Cooking time depends on the model of the kitchen assistant and its power. Usually, for food without meat, forty minutes is enough, with meat - an hour. But still, it is worth periodically checking the dish for readiness. This is especially true at first, until all the features of the home multicooker will not be known and fully studied.
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