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Zucchini and potato casserole in a slow cooker

2987

Kitchen Russian

Calorie content 129.6 kcal

Portions 6 port.

Cooking time 90 minutes

Proteins * 9 gr.

Fats * 8.8 g

Carbohydrates* 5.3 gr.

Zucchini and potato casserole in a slow cooker

Content

Appetizing, beautiful, hearty potato casserole with zucchini under a golden brown cheese crust is very simple. With the help of a multicooker, you can easily prepare such a delicious and simple lunch without being distracted by the stove and oven. Try it!

Ingredients

Jacket potatoes 1 kg Zucchini 0,4 kg Parmesan cheese 250 g Onion 1 PC. Egg 2 pcs. Cow's milk 0.5 l. Butter 50 gr.

Cooking process

Rinse and peel the courgettes, then cut them into small slices. Peel the potatoes and cut them in the same way as the zucchini.

Grease a slightly warmed multicooker bowl with butter and layer the potatoes and zucchini. Mix layers of courgettes and potatoes with layers of cheese.

Fry the onions separately in vegetable oil.

Beat eggs and milk in a separate container, as for an omelet. Add the sautéed onions.

Pour the mixture of onions, milk and eggs into a bowl of vegetables. Sprinkle the rest of the cheese over the billet and close the lid of the multicooker. Set the Bake setting for one hour.