Multicooker takes a worthy place among kitchen assistants. With its help, cooking turns into a quick, convenient and enjoyable process. In addition, nutrients in products are stored in significant quantities.
This is especially true when the season comes fresh vegetables. Particularly popular dishes from zucchini. This vegetable is universal: it can be stewed, fried, boiled, baked, satisfying not only dieters or vegetarians, but also those who like to eat hearty and tasty.
Excellent lunch or light dinner - zucchini, cooked in a slow cooker. In a short time it turns out an aromatic and healthy dish. There are so many recipes that you can make a squash week.
Steamed Zucchini in a Multicooker - General Cooking Principles
For steaming, zucchini small or medium size will be more suitable.
They need to thoroughly wash and peel. Freshly ripened zucchini can not be cleaned, but only cut off on both sides.
Vegetables are cut into rings, half-wheeled or diced.
Before cooking, you can salt, add seasonings and do not touch a few minutes.
Courgettes are cooked with onions, red pepper, fresh tomatoes. Garlic, ginger, nuts and cheese are also added.
Fresh or dried greens, oregano, curry, hops-suneli decorate the taste of the finished dish. It is worth experimenting with any seasonings for vegetable dishes.
The finished dish can be consumed with sour cream or mayonnaise. Chopped greens not only decorate it, but also enrich the taste.
Cooking time is basically no more than half an hour. Depending on the model of the multicooker, the mode “Cooking / Vegetables” or “Steaming” is used.
For cooking, you need a special grill or container (tray). All these kitchen assistants equipped.
Best of all zucchini steamed in a slow cooker, consumed hot, immediately after cooking.
The dish is much healthier and no less tasty than fried vegetables.
Recipe 1. Steamed Zucchini in a slow cooker with honey and ginger
Ingredients:
• three zucchini;
• 25 gr. ginger;
• onion;
• one sweet red pepper;
• two tsp. honey;
• three spoons of art. olive oil;
• 800 gr. water;
• pepper;
• salt.
Cooking Method:
Cut the prepared zucchini into small pieces and fold into a tray for steaming.
Pour water into the cup of the multicooker, and place the zucchini on top.
Select the mode "Cooking" option "Vegetables". For twenty minutes, we launch a kitchen assistant.
While the zucchini are cooked, chop the onion half rings. Finely chop the ginger and garlic.
Red sweet pepper cut into straws.
When the set time has passed, we get a tray with zucchini.
From the bowl drain the water. Set it in place and fill it with olive oil.
On the multicooker panel, set the “Frying” mode for fifteen minutes.
Give warm oil, and pour half the rings of onions.
After a minute, add sweet peppers, garlic and ginger.
Cooking vegetables before the end of the set time.
In the roasted vegetables pour honey, salt and pepper. All gently mix.
After another minute, pour the squash in the bowl. Mix the vegetables again and unload the contents into plates.
Recipe 2. Steamed zucchini in a slow cooker with walnut-garlic dressing
Ingredients:
• kilogram of young zucchini;
• 1000 ml of water;
• two Art. spoons of vegetable oil;
• 40 gr. fresh parsley;
• 60 gr. walnuts;
• three teaspoons of salt;
• four garlic cloves.
Cooking Method:
Young squash can only be washed and not cleaned. Cut them into pieces about five centimeters. Then cut into four parts.
Place the zucchini in a deep plate, sprinkle with salt and mix. Leave for about ten minutes, so they began to let the juice.
We are engaged in the preparation of refueling.
To begin with, finely chop the parsley. Send it to a separate container.
Squeeze the garlic in the parsley, add 1/4 teaspoon of salt. All this we shift with tolkushki. Greens and garlic will let the juice, get a fragrant and tasty dressing.
Fill the cup with kitchen water. Zucchini shift in capacity, designed for steaming. We place it in the multicooker.
We set the cooking mode for half an hour, the products - “Vegetables”.
Wash and dry the nuts. Grind them with a wooden rolling pin.
We send nuts to the tank with dressing. Pour olive oil here and mix.
Cooked zucchini poured into a salad bowl. Fill them with dressing and mix again. This should be done carefully so that squash does not lose shape.
Leave the dish for about twenty minutes so that the vegetables are soaked in a delicious dressing.
Such food fully preserves its taste and in a cold form.
Recipe 3. Steamed zucchini in a slow cooker with tomatoes and sweet pepper
Ingredients:
• two zucchini and sweet pepper;
• one tomato;
• a glass of water;
• half a bunch of fresh parsley;
• salt;
• seasoning for vegetable dishes;
• olive oil.
Cooking Method:
We clean the courgettes and cut into half-hems in a centimeter thick.
Pepper is cleaned and cut into half rings.
Grind the tomato just like on a salad.
All vegetables are placed in a deep bowl. Salt and sprinkle with seasoning for vegetables.
Ten minutes later we shift them to the form for steaming.
Pour water into the slow cooker and turn on the “Steaming” mode. We set the right time, namely, thirty minutes, and launch the assistant into the work.
Sprinkle the prepared dish with plenty of chopped greens. Pour a spoon or two of olive oil. Slightly mix and can start a pleasant meal.
Recipe 4. Steamed Zucchini in a Multicooker Stuffed
Ingredients:
• one zucchini and a tomato;
• 150 gr. chicken breast;
• 1/2 onions;
• one spoon of Art. sour cream;
• 50 gr. cheese;
• salt;
• two cups of water;
• 1/2 tea l. dried garlic and parsley.
Cooking Method:
Clean the zucchini and cut along.
Spoon out the core.
Cut chicken flesh into small pieces.
Grind the onion into small cubes. Add to the meat.
Mix chicken pieces and onions with the flesh of zucchini, dried garlic and parsley. Add a little salt, be sure to try, is it enough. Fill stuffing zucchini pieces.
With a tomato, remove the skin and chop the vegetable as small as possible. Fill with sour cream and add grated cheese. Stir.
Put the mixture on the surface of the zucchini.
We send our semi-finished products to a container designed for steaming.
Pour water into the bowl of the kitchen assistant. We turn on the “Steaming” mode for half an hour.
Let's wait a couple of minutes for the kitchen assistant to warm up a little. We send the container to the multicooker and cover with a lid.
The resulting dish will surprise with its aroma and beauty. The taste of food also does not disappoint.
Recipe 5. Steamed Zucchini in a slow cooker
Ingredients:
• three medium-sized zucchini;
• half tea l. curry and hops-sunels;
• salt;
• two glasses of water;
• two l. tablespoons of grated cheese.
Cooking Method:
We brush the courgettes and cut them into centimeter thick circles.
We put them in a basket-double boiler. Sprinkle with spices and add a little salt. Lightly mix the squash circles to more evenly distribute the seasonings.
Fill the bowl with water. Place the top container with zucchini. For twenty minutes, set the program “cooking for a couple.”
When the slow cooker signals that time is up, open the lid and sprinkle the zucchini with cheese. We set the same program for five minutes.
Cooked food should be unloaded on a dish, lightly sprinkled with vegetable oil and sprinkle with fresh, finely chopped greens.
Recipe 6. Steamed Zucchini in a Multicooker “Variations with Herbs”
Ingredients:
• two zucchini;
• one teaspoon of dried oregano and parsley;
• 1/2 tsp. Provencal herbs;
• two Art. spoons of any vegetable oil;
• two garlic cloves;
• 400 ml of water;
• salt.
Cooking Method:
Wash zucchini and clean. Cut into rings about a centimeter thick.
Place the vegetables in a deep bowl. Sprinkle with salt, herbs and spices.
Chop the garlic, crush it in the garlic press, mix with oil and add to the zucchini.
All mix again and leave for about twenty minutes.
Pour water into the bowl multicooker. From above we lay the steam grill and tray with zucchini. Close tightly the lid of the kitchen assistant. Start the “Cooking / Vegetables” program for half an hour.
The prepared dish is dietary, tasty and fragrant.
Recipe 7. Steamed zucchini in a slow cooker with curd cheese and brandy
Ingredients:
• two zucchini;
• 250 gr. cottage cheese;
• Art. spoon raisins;
• Art. spoon brandy;
• two cups of water;
• two eggs;
• 25 gr. butter.
Cooking Method:
Peeled zucchini cut along. Carefully remove the seeds. They can be thrown away.
Raisin pour cognac.
We grind the curd through a sieve and place it in a separate container.
Add eggs, softened butter and rub the ingredients.
Raisin mix with curd mass.
We start both halves of zucchini and move them to the multicooker container.
Pour water into the bowl. Place the container on top.
Cooking in cooking mode / vegetables for twenty minutes.
Such zucchini is especially tasty in the cold.
Steamed Zucchini in a Multicooker - Tricks and Tips & Tricks
- The circles of zucchini can be stacked in a multicooker container in several layers. For even cooking between them should leave gaps.
- Cut the zucchini into too small pieces is not worth it, because in the process of cooking it can spread out.
- Vegetables will get more piquancy if they are sprinkled with chopped garlic for about two minutes before the end of the time set by the slow cooker.
- The cooked dish can be easily turned into mashed potatoes and fed to the baby. But then in the dish should not be spices and seasonings.
- If the zucchini is no longer young, you should not only remove the skin from it, but also remove the seeds.
