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Zucchini and tomato casserole in a slow cooker

0
1672
Kitchen Eastern European
Calorie content 117.3 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 6.9 gr.
Fats * 8.9 gr.
Carbohydrates* 5.2 gr.
* per 100 gr. product
Zucchini and tomato casserole in a slow cooker
Content

Vitamin casserole from zucchini and tomatoes is easy to prepare, this dish is from the category of "cut, fold and stew." This will help the kitchen assistant - a slow cooker. The casserole has a delicate delicate vegetable taste, does not cause heaviness in the stomach, it can be eaten both for breakfast and for dinner.

Ingredients

Cooking process

step 1 out of 7
Wash the zucchini, you can peel the skin. Cut the courgettes into small pieces.
step 2 out of 7
Peel the onions and carrots, chop finely and add to the courgettes.
step 3 out of 7
Cut the tomato into rings, lay out further in a layer.
step 4 out of 7
Mix eggs with sour cream, milk, beat with a whisk. Salt and pour this mixture over vegetables in a slow cooker.
step 5 out of 7
Grate cheese on top.
step 6 out of 7
Set the "Bake" or "Bake" mode and cook for 40 minutes.
step 7 out of 7
Eat the casserole warm.

Bon Appetit!

 

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