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Zucchini casserole in a slow cooker

0
1736
Kitchen Russian
Calorie content 105.7 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 5.4 gr.
Fats * 4.7 gr.
Carbohydrates* 16 gr.
* per 100 gr. product
Zucchini casserole in a slow cooker
Content

Zucchini casserole turns out to be especially tender and juicy if you cook it in a slow cooker. It is evenly baked inside, and the top is covered with an appetizing crust. A real delight!

Ingredients

Cooking process

step 1 out of 6
First, let's prepare the zucchini. To do this, we will peel them, cut and remove the seeds. Then grind them with a meat grinder or blender. Leave it for a couple of minutes for the liquid to settle and merge it.
step 2 out of 6
Rub the cheese on a coarse grater.
step 3 out of 6
We wash the green onions and cut into small rings, and pass the garlic through a press (you can finely chop with a knife).
step 4 out of 6
Combine the zucchini mass with kefir, cheese, garlic and onions. We mix.
step 5 out of 6
In a separate container, mix bulk products: semolina, flour and baking powder. Add them to the zucchini mass and knead the casserole dough. Add spices and salt.
step 6 out of 6
We coat the multicooker bowl well with vegetable oil. We spread the dough and distribute it in an even layer. Close the lid and set the "Baking" mode. Bake for 65 minutes. Let the casserole cool and remove from the multicooker.

Bon Appetit!

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