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Zucchini and cauliflower casserole in a slow cooker

0
1507
Kitchen Russian
Calorie content 116.2 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 5.3 gr.
Fats * 7.3 gr.
Carbohydrates* 10.9 g
* per 100 gr. product
Zucchini and cauliflower casserole in a slow cooker
Content

This recipe is intended for those housewives who are limited in time for cooking. You can quickly prepare a hearty and tasty dish of courgettes and cauliflower with the help of a multicooker. The vegetables combine well and cook at the same time. The dish is suitable for both PP and children.

Ingredients

Cooking process

step 1 out of 9
Pour one glass of clean water into the multicooker bowl.
step 2 out of 9
Peel the cauliflower from the leaves and divide into inflorescences. Then rinse the cabbage well.
step 3 out of 9
Place a steaming rack in a bowl and transfer the cabbage buds to it. Set the Cooking program for 10 minutes. During this time, the cabbage will become soft, but it will not lose its shape.
step 4 out of 9
Wash the zucchini and cut into pieces of any shape and size.
step 5 out of 9
Then remove the cabbage from the multicooker and wipe the bowl dry with a napkin. Then grease it with any oil. Peel and chop the onion into cubes. Place the cabbage inflorescences and chopped zucchini and onions in a bowl. Set the "Fry" program for 10 minutes and brown the vegetables.
step 6 out of 9
Break the eggs into a separate bowl, add flour, salt to taste and sour cream to them and whisk everything until smooth.
step 7 out of 9
Grind a piece of hard cheese on a coarse grater.
step 8 out of 9
Pour the resulting mixture over the fried vegetables. Set the Baking program on the appliance. After five minutes, the mixture will set and become thick, then put the grated cheese on the casserole. Cook the dish on the same program for 20 minutes.
step 9 out of 9
Cool the cooked casserole slightly and place in portioned bowls.

Bon Appetit!

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