Stuffed zucchini in a slow cooker
0
1581
Kitchen
European
Calorie content
153.5 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
8.1 gr.
Fats *
11.7 g
Carbohydrates*
5 gr.
Zucchini is a wonderful seasonal vegetable that can be used to prepare a huge variety of dishes, from fritters and casseroles to cooking zucchini with minced meat. Stuffed zucchini cooked in a slow cooker is a great option for lunch or dinner.
Ingredients
Cooking process
For the preparation of our dish, we have chosen young zucchini with soft skin. We wash the zucchini well, cut off the spout and stalk. We cut each zucchini into several pieces of the same length, approximately 5-6 cm. With a sharp knife, carefully clean out the core in the zucchini on one side, leaving a little pulp on the back side, thus making small cups so that the filling does not fall out of them. We put the resulting containers in the multicooker bowl.
Stuff the zucchini with the resulting filling, slightly pressing the filling, and put them in the multicooker bowl. Put the tomatoes in a deep bowl, pour over them with boiling water, leave for 1-2 minutes and then rinse with cold running water. After that, remove the skin from the tomato. Cut the tomatoes into small cubes. Rub the cheese on a coarse grater. Mix the chopped tomatoes, cheese and sour cream, mix well and spread the resulting mixture on each zucchini.
We close the lid of the multicooker and set the “Baking” mode for 35-40 minutes. After the multicooker emits a beep, carefully open the lid of the multicooker and put the zucchini on a dish. Sprinkle with herbs if desired. In a warm form, serve zucchini on the table and proceed to tasting. Bon Appetit!