Composition / ingredients
Step-by-step cooking
Step 1:
How to put out potatoes with zucchini in a slow cooker? prepare the necessary ingredients for this. Peel the potatoes and rinse them from dirt. If the zucchini has a hard peel, then it must be cleaned from it. But it is better to use young zucchini with a soft skin. Without the skin, the zucchini will completely extinguish and turn into a shapeless mass.
Step 2:
Peel the onion from the husk, rinse and finely chop. Turn on the slow cooker to the "Frying" mode and pour a little olive oil into the bowl. Fry the chopped onion for 3-5 minutes to make it transparent.
Step 3:
Cut the potatoes into small pieces and put them in a bowl. Switch the slow cooker to the "Quenching" mode for 35 minutes. Close the bowl.
Step 4:
At this time, cut the squash into large pieces. Cut the carrots into slices or cubes. Garlic can be finely chopped or passed through a press.
Step 5:
15 minutes after the start of stewing, add zucchini and carrots to the bowl. Add a little salt to taste. If desired, you can add a little chopped greens. If you like a more liquid dish, then pour a little water.
Step 6:
After the time has elapsed, the slow cooker will beep. Do not open the bowl. Leave the dish on the heat maintenance mode for another 30 minutes. Stewed potatoes with zucchini are ready! Enjoy your meal!
Which zucchini will work best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.
Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
