Stuffed zucchini in a slow cooker

Stuffed zucchini in a slow cooker

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Ingredients for cooking stuffed zucchini in a slow cooker

  1. Zucchini young 3 pieces
  2. Bulgarian pepper 2 pieces (or 1 more zucchini)
  3. Minced meat (pork + beef) 500 grams
  4. Rice 50 grams
  5. Onions (onions and / or leeks) 2 pieces (total)
  6. Parsley and dill greens 1 bunch
  7. Carrot 1 piece
  8. Tomato juice 300 milliliters
  9. Vegetable oil 2 tablespoons
  10. Tomato ketchup 100 milliliters
  11. Wheat flour 3 tablespoons
  12. Salt to taste
  13. Ground black pepper to taste
  • Main Ingredients: Beef, Pork, Onion, Carrot, Zucchini
  • Serving 4-6


Slow cooker, spatula, kitchen knife, cutting board, tablespoon, vegetable peeling knife, deep plate - 2 pieces, disposable paper towels, grater or blender.

Cooking stuffed zucchini in a slow cooker:

Step 1: prepare the ingredients.

First, check the peel of the zucchini, if you easily managed to scratch it with a fingernail, then you do not need to peel the vegetables from it, but if the peel is firm, strong, then this must be removed. Rinse the zucchini and divide each into two parts across. Remove the seeds and septa from the core with a spoon to make hollow inside the calyx. Dry the vegetables with towels.
Rinse the bell peppers, cut out the ponytails and remove the seeds. Rinse the peppers with water again, and then dry with towels.
Peel onions, leeks and carrots. Grind these vegetables in a blender along with fresh herbs. There is no blender, then finely chop the onion and greens, and grate the carrots.

Step 2: prepare the filling.

Put onions, leeks, carrots and herbs in a multicooker bowl, pour in oil and set the mode frying on 8 minutes. Do not close the lid, fry the vegetables by stirring them from time to time. After 5 minutes add rice cereal and some water to the vegetables (about 20 milliliters) Shuffle and cook the remaining 2-3 minutesgiving the rice a little swell.

From the bowl of the multicooker, transfer the vegetables with rice to a deep plate. Add the minced meat (necessarily thawed), salt and black pepper. Thoroughly mix all the ingredients for the filling.

Step 3: we stuff the squash.

With a mixture of vegetables, rice and minced meat, fill the hollow zucchini and / or peppers, ramming the filling tightly with a spoon. Immediately fold the stuffed zucchini and / or peppers into the empty multicooker bowl.

Step 4: stew stuffed zucchini in a slow cooker.

Pour stuffed vegetables with water, about half or a little more. Close the cover of the multicooker, select the mode quenching and set the timer on 50 minutes. Press button "start" and while doing other household chores.

Step 5: prepare the sauce.

Shortly before the 50 minutes allotted for stewing vegetables, prepare the sauce. To do this, in a deep bowl, mix tomato juice and ketchup with flour. Add some salt if the tomato juice is not salty.

Step 6: bring stuffed zucchini in a slow cooker to readiness.

Carefully open the multicooker lid, pour the cooked tomato sauce with flour into the bowl with the stuffed zucchini and / or peppers. Close the appliance cover again. Leave mode quenchingbut now on 25 minutes. Click "start" and again expect the end of the program.
Upon completion, open the slow cooker by releasing hot steam, and then immediately serve the stuffed zucchini to the table.

Step 7: serve the stuffed zucchini.

Stuffed zucchini cooked in a slow cooker, serve hot. They are not inferior in taste to the stuffed zucchini cooked in a more traditional way, but at the same time you almost did not need to follow the cooking process.

According to the same recipe (and even at the same time), you can cook stuffed peppers.
Serve the finished dish for lunch or dinner, flavored with each serving of sour cream.
Enjoy your meal!

Recipe Tips:

- You can cook according to this recipe both young zucchini and small zucchini.

- Instead of ketchup and tomato juice, you can use tomato paste diluted in water.

- In addition to tomato paste and tomato juice, you can use sour cream to prepare the sauce, you can also mix it with a small amount of mustard.