Zucchini pie in a slow cooker without cheese. Chocolate zucchini pie in a slow cooker

Ingredients:
zucchini – 1.5 kg;
eggs – 4 pcs.;
flour – 2 heaped tablespoons;
garlic - a few cloves;
garden greens (parsley, dill, basil) - a bunch;
sunflower oil – up to 100 ml;
tomatoes - for decorating the cake;
cream cheese – 300 g;
mayonnaise (preferably “Provencal olive”) – 50 g;
tomato sauce (with pickled onions, pickles and gherkins) – 30 g;
salt, pepper - to taste.

The main task of a cake is to be beautiful. What it’s baked from, what layers it’s assembled on – that’s beside the point. Do you remember how the heroes of the film about the long-haired beauty Varya sang: “How on Miracle Yudina’s name day we baked a clay cake...”? The birthday boy happily shook his ears and clapped his clawed hands.

So: it turns out that you can bake a cake not only from flour or, say, clay. But also from zucchini! Moreover, zucchini cake in a slow cooker, as one would expect, is baked faster and tastier than any other way.

The recipe for zucchini cake in a slow cooker was provided by our tireless reader Jula, an active defender of mayonnaise rights. Her favorite product also participates in this zucchini installation - but this time in the traditional role of cold sauce. Julia calls the sauce cream - and it’s impossible to disagree with her. Still a cake! And where there is cake, there is cream.

There is no difficulty in preparing a zucchini cake in a slow cooker. According to the author of the recipe, even novice housewives can achieve this creamy zucchini splendor. In modern conditions, a failed cake can be called a tart, and negligence can be presented as a special stylistic device.

We, however, are more prone to perfectionism than to carelessness. Therefore, the zucchini cake, prepared with my own hands in a slow cooker, was executed impeccably. Yulin's recipe was considered suitable, and the cake itself was considered a competitor to the mega-popular ones.

Cooking method:

To prepare the cake, choose young zucchini (thin skin, minimum scratches, length no more than 15 cm).
Grate the zucchini on a coarse grater and add a little salt to release the juice. Place the zucchini in a colander and let the juice drain. Before cooking, squeeze out the zucchini mass by hand.
Add eggs, flour and pepper to the grated squeezed zucchini. Stir. The consistency of the dough should be the same as for pancakes or a little thicker.
Pour sunflower oil into a multicooker and heat it up. Place a portion of the zucchini dough into a multi-cooker container so that you end up with a cake of the correct shape. Cook in frying mode, 3-4 minutes for one side of the cake, and 1-2 minutes for the other side. Depending on the amount of dough prepared, you should get 5-6 thin cakes.
Cream for zucchini cake. Mix cream cheese with black pepper, finely chopped herbs and grated garlic. Mix two thirds of the cheese mass with mayonnaise, one third with tomato sauce.
When assembling the cake, alternate brushing layers. Decorate the top of the cake with beautifully chopped tomato slices and green leaves.

Zucchini cake is equally good warm or cold.

This pie is eaten even by those who hate zucchini, the main thing is not to show them the cooking process. Some people think that there are apples in the pie, others have no idea what this pie is made of. If you are a lover of chocolate baked goods, you will definitely love this cake. He will also help you out if you don’t know where to put the stale one. Zucchini pie in a slow cooker the result is extraordinary - soft, fluffy, very tasty, and this with a minimum amount of the simplest ingredients!

Ingredients:

1.5 cups grated zucchini
1.5 cups flour
1 cup of sugar
2 eggs
2 tbsp. l. cocoa
7 tbsp. l. sunflower oil
1 packet of baking powder (10 g)
1 g vanillin
a pinch of salt

Chocolate zucchini pie in a slow cooker:

Grate the zucchini on a coarse grater. If the zucchini is young, you don’t need to remove the skin; with old zucchini, it is better to remove the skin.

Beat eggs with sugar until fluffy white foam forms. Add sunflower oil to the beaten eggs and mix.

Mix all the remaining bulk ingredients in another bowl and gradually stir it into the liquid mixture.

Add grated zucchini and mix them with the dough.

Place the dough into the greased multicooker bowl.

For many housewives, zucchini still remains an unusual vegetable. Many people don’t notice it, and if they try to cook something, it will go further than squash caviar or pancakes - they lack imagination. We propose to expand the list of healthy and tasty vegetable dishes, and prepare a zucchini pie in a slow cooker.

We know that you can cook a lot of different dishes in a slow cooker. Zucchini is a vegetable that can be easily combined with different foods. It has a neutral taste and delicate consistency, and since the vegetable absorbs liquid well, it can be used as a pie filling.

Zucchini pie in a slow cooker

We suggest baking a vegetable open pie in a slow cooker. The zucchini plays the solo part in it. By the way, this vegetable contains a lot of vitamins and microelements; the tender pulp of zucchini is suitable for preparing dishes for children and gourmets.

Products for the pie:

zucchini – 2 pcs.;
sour cream – 150 g;
eggs - 2 pcs.;
hard cheese – 180 g;
baking powder (you can use soda) - 1 tsp;
premium flour – 3 tbsp;
greens – 2 bunch;
melted butter - 1 tbsp;
salt and spices - to taste.

How to cook a pie in a slow cooker with zucchini:

For the pie, it is advisable to choose only young vegetables with delicate skin. Therefore, we take not 1 zucchini, but 2. If you have large young zucchini, then take one.
You can leave the tender skin of the zucchini, but if it has become hard, then it is better to remove it with a sharp knife. Now you need to cut the zucchini in half and remove the core. Grate the vegetable on a coarse grater. There is no need to squeeze the juice.
We will need a grater again to grate the cheese. Choose the side with large cells.
Mix the cheese into the zucchini and beat 2 eggs into the mixture. Mix the contents thoroughly.
Wash the greens under running water, shake off excess liquid and chop very finely with a sharp knife. Place in a bowl with zucchini and cheese, add sour cream and mix.
In a separate container, mix the baking powder with flour (don’t be lazy to sift the flour through a sieve).
Pour the flour into the bowl with the ingredients and knead the dough.
If you don’t have baking powder, you can replace it with ordinary baking soda, just remember that it needs to be quenched in vinegar.
There is no need to knead the dough for too long; quickly grease the multicooker bowl with melted butter, pour out our dough and turn on the “Baking” program. We will set the time to 60 minutes.
After the signal, do not rush to take out the pie; let it simmer in the heating mode for 10 minutes.

Serve zucchini pie cooked in a slow cooker as a separate dish. Bon appetit!

Open zucchini pie in a slow cooker

The peculiarity of preparing open pies is simplicity and ease. In a slow cooker, the cake will not dry out or burn; you don’t even need to watch it. Today we will prepare an open-faced zucchini pie in a slow cooker with chicken.

Products:

For the test:

butter – 130 g;
flour – 250 g;
salt – 1 tsp;
cold water – 3 tbsp.

chicken breast – 2 pcs.;
zucchini – 1 pc.;
onion - 1 pc.;
sour cream – 200 g;
dill – 4 sprigs;
eggs – 2 pcs.;
salt – 0.5 tsp;
sunflower oil – 3 tbsp;
ground black pepper (white) - to taste.

Making zucchini pie in a slow cooker:

We need to prepare the dough. For this we need soft butter. Let's take it out of the refrigerator in advance (half an hour before you start cooking the pie) so that it has time to warm up.
Mix flour and salt in a deep container. Now place pieces of butter on top of the flour.
Dip your fingers into the sifted flour and knead the contents so that you get a soft crumb.
Add cold water and knead the dough very quickly.
For now, wrap it in plastic and put it in the refrigerator for half an hour. Do not try to knead the dough for too long, as this may make it tough.
It's time to start filling. Wash the meat and cut it into small cubes. We also cut the zucchini into cubes; you don’t have to remove the skin, since young zucchini has a soft skin.
The onion also needs to be finely chopped.
Pour oil into the multicooker and turn on the “Frying” program for 30 minutes. First we need to fry the zucchini, then the onion and fillet pieces. We do this one by one.
For each ingredient, allocate 1 tbsp. vegetable oil.
For chicken, 7 minutes will be enough, for vegetables – 5.
It's better not to fry the vegetables together, as they will immediately begin to stew, and we don't want that.
We transfer the cooked zucchini and onions into a separate container and set them aside for now, because we will be preparing the filling for the pie.
For pouring, prepare a separate bowl (preferably deep). Finely chop the dill and immediately add salt and pepper. Break the eggs, add sour cream. Mix all ingredients thoroughly, you can use a hand whisk.
Now it's time to start making zucchini pie in a slow cooker. Take baking paper and cut out 2 strips. We place paper crosswise on the bottom of the baking container so that after the zucchini pie is cooked in the multicooker, it can be easily removed.
We take the dough out of the refrigerator, knead it by weight with our hands, forming a flat cake, and place it in the multicooker bowl. We knead it directly in the container with our hands, forming low sides (3 cm will be enough).
Next, everything is very simple: first add vegetables and chicken, smooth out the filling with a spatula and pour the filling on top.
You can close the multicooker lid and turn on the “Baking” program. Cooking time for zucchini pie in a slow cooker is 1 hour 10 minutes. The filling should set, but the pie itself will seem “wet.”
Let the zucchini pie prepared in the slow cooker cool slightly and only then remove it from the pan by pulling the edges of the parchment.
Place the pie on a plate, remove the paper and cut into portions.

It turns out that the zucchini pie in the slow cooker is very tender, soft and tasty. Help yourself!

Zucchini pie in a slow cooker with cheese

If you want to please your family with something tasty, we offer a simple recipe for making zucchini pie in a slow cooker. Minimum ingredients and time, but the result will be a very tasty and, most importantly, healthy pie.

Ingredients for making zucchini pie in a slow cooker:

young zucchini – 1 piece;
eggs – 2 pcs.;
sour cream – 150 g;
hard cheese – 180 g;
premium flour – 3 tbsp;
baking powder – 1 tsp;
butter – 30 g;
salt - to taste.

Let's get straight to the filling. Wash the zucchini; if the skin is hard, it is advisable to remove it and remove the seeds.
The zucchini needs to be grated on a medium grater. Do not squeeze out the liquid.
Add sour cream to the zucchini and eggs, mix.
Grate the cheese and add it to the zucchini.
Add flour and baking powder to the mixture.
Now you need to salt our dough (it will turn out liquid). If you want, add your favorite spices or chopped fresh herbs.
Prepare the baking dish: grease the bottom and walls of the multicooker with butter. By the way, you can take any oil - olive or sunflower. Even margarine will do.
Now pour the dough into the multicooker mold, level the top with a spatula and close the lid of the device.
Turn on the “Baking” program; the cooking time for the zucchini pie in the multicooker is 1 hour.
After completing the program, you need to wait a little more for the cake to “rest” and cool down.

Zucchini pie cooked in a slow cooker will turn out tender, with a pleasant creamy taste and very satisfying. Help yourself!

Zucchini pie in a multicooker made from puff pastry

When you don’t have time to prepare the dough, you can buy a brick of puff pastry at the store and make a delicious pie with zucchini and ham. The slow cooker also produces delicious baked goods, and zucchini pie is no exception.

Ingredients:

puff pastry sheet;
eggs – 1 pc.;
zucchini – 1 pc.;
ham – 250 g;
butter – 25 g;
flour – 2 tbsp;
salt - to taste.

Remove the puff pastry from the freezer. It is sold rolled up, you need to wait for it to defrost and carefully unroll the sheet. There is no need to force this when the dough is still frozen, it may crack.
It is advisable to take the zucchini young; if you have a small vegetable, then put 2 zucchini per serving. You don’t have to cut off the soft skin; there are no seeds inside yet either. Therefore, wash the zucchini and immediately cut it into thin slices.
The ham needs to be cut into strips.
Mix the egg, sour cream and salt in a separate container, lightly beat the mixture with a whisk.
Sprinkle flour on the table to roll out our dough. Separate it from the film and cut it into 2 parts with a sharp knife. One needs to be rolled out to form a circle, the diameter of which will be larger than the diameter of the bottom of the multicooker bowl. We need to make small sides from this piece of dough.
Grease the walls and bottom of the mold with butter and place our sheet of dough into the container.
We form high sides - 5 cm.
Place the filling on the dough - zucchini in circles, tightly, maybe in 2 layers.
Fill the zucchini with egg wash.
Place the ham on top of the zucchini layer so that there are no gaps.
Lightly press down the filling.
Roll out the rest of our dough. You should get a circle with a diameter smaller than the previous one.
Place the dough over the filling and pinch the edges tightly.
We insert the mold into the device, turn on the “Baking” mode (the lid must be closed). Cooking time for zucchini pie in a slow cooker is 1 hour.
When the time is up, you need to open the lid, remove the container with the pie from the appliance and leave it on the table so that the zucchini pie cooked in the multicooker cools a little.
Now very carefully remove the cake from the mold, turn it over and put it back into the slow cooker. Cooking mode – “Baking”, time – 40 minutes.
During this time, the zucchini pie in the multicooker will be well baked and can be removed from the appliance along with the mold.
After 10 minutes, very carefully remove the cake from the pan and cut into portions.

This pie can be served for breakfast or for a tea party with friends. Zucchini pie prepared in a slow cooker according to this recipe will turn out very tasty, tender and satisfying. One piece is enough to satisfy your hunger.

Zucchini cheese pie in a slow cooker

Try making a fragrant and very satisfying zucchini pie using this recipe. The pie can be eaten hot or cold, and the dish can be served as a snack.

Products:

eggs – 3 pcs.;
Feta cheese - 100 g;
butter – 150 g;
young zucchini – 2 pcs.;
cream (fat content 33%) – 150 ml;
garlic – 2 cloves;
salt, ground black pepper, nutmeg - to taste;
sunflower oil – 2 tbsp;
flour – 200 g.

How to make zucchini pie in a slow cooker:

We need to prepare the “chopped” dough in a blender. Sift the flour, add salt and cut the cold butter into pieces. We pass all the products through a blender - the output is flour and butter crumbs.
Add 1 yolk to the crumbs and turn on the blender again.
If you see that the dough is thick, add a few tablespoons of cold water.
Now it’s important to stop in time so that the dough does not become too dense. It shouldn't be slippery. Wrap it in a bag and put it in the refrigerator. While we prepare the filling, the dough will have time to cool.
Zucchini should be cut into cubes, garlic should be passed through a press.
Pour vegetable oil into the multicooker bowl, fry the vegetables in the “Frying” mode (set the time to 10 minutes). It's okay if the zucchini is hard, it will have time to bake into the pie.
Roll out the cold dough like this: place a sheet of baking paper and dough on the table and cover with a second sheet of parchment.
Place the dough in the mold (grease with oil). Prick the dough with a fork so that the cake bakes evenly.
Next we need peas or beans to bake the crust. You can use special culinary weights. Set the “Baking” program for 20 minutes and close the multicooker lid.
When the crust is baked, the beans (or peas) need to be removed.
Spread the slightly cooled filling onto the dough and smooth it out so that it is evenly distributed.
Prepare the filling from eggs, cream, salt and spices. Pour the mixture over our filling and place cheese cubes on top.
Place the mold into the multicooker again, turn on the “Baking” mode, and the cooking time for the zucchini pie in the multicooker is 40 minutes.
The finished cake must be carefully removed from the mold and wait until it has cooled completely.

Zucchini pie made in the slow cooker is best eaten chilled the next day. Bon appetit!

Zucchini pie with minced meat in a slow cooker

Zucchini is a product that goes perfectly with any food. During zucchini season, you can prepare many delicious dishes in a slow cooker. Try expanding the scope and instead of cutlets, make a zucchini pie in a slow cooker with minced meat.

Ingredients:

zucchini – 2 pcs.;
minced meat (pork or beef) – 200 g;
egg – 1 pc.;
salt, ground black pepper - to taste;
onion – 1 pc.;
carrots – 1 pc.;
flour – 300 g;
kefir or sour cream – 100 g;
butter – 50 g;
soda or baking powder - 1 tsp.

Combine the minced meat with chopped onion and finely grated carrots.
Add sour cream, salt and spices to the mixture.
Zucchini can be grated on a coarse grater or chopped in a blender.
Place the soda in the kefir, mix and leave for 5 minutes.
Combine the ingredients, add butter (soft) and flour. Knead into a homogeneous dough that already contains filling. This pie can be called “filled”.
Grease the bottom and walls of the multicooker bowl with butter, lay out half the portion of dough.
Spread the minced meat over the surface in an even layer.
Pour in the second portion of dough and you can close the lid of the multicooker.
We set the cooking mode, this is traditional for all multicookers - “Baking”, the cooking time for zucchini pie in a multicooker is 50 minutes.
It is important to understand when the cake is completely baked. If you are not sure that the pie did not have time to cook in 50 minutes, the time can be extended by another 20 minutes.
A hot pie will have a runny consistency - this is normal.

Zucchini pie in a slow cooker can be served hot. And if it spends the night in the refrigerator, then in the morning the zucchini pie cooked in a slow cooker will be even tastier. It is best to serve the pie with sour cream or white sauce. Bon appetit!

Zucchini and mushroom pie in a slow cooker

Zucchini is a vegetable that happily accepts the taste of other foods. Just if you add a handful of porcini mushrooms to the zucchini filling, the taste of the pie will be different - you will get a hearty and aromatic zucchini pie cooked in a slow cooker.

Baking products:

zucchini (preferably fresh and young, frozen) – 1 pc.;
onion – 1 pc.;
champignons (or porcini mushrooms) – 5 pcs.;
fresh parsley – 5 pcs.;
grated cheese – 1 cup;
olive oil – 1 tbsp;
salt and pepper to taste.

Products for preparing the dough:

dry yeast – 0.5 tsp;
milk – 1 glass;
flour – 2 cups;
vegetable oil – 1 tbsp;
sugar – 1 tbsp;
salt - to taste.

Making zucchini pie in a slow cooker:

Knead the dough from milk, yeast, sugar, salt, vegetable oil and flour. Yeast must be dissolved in warm milk in advance.
Knead soft dough (like dumplings). Leave it on the table.
Now let's get to the filling: cut the zucchini into 2 halves, if you have a grill, fry both halves on the grill, and then cut into cubes.
Mushrooms need to be washed, peeled and cut into large pieces.
In the “Frying” mode, fry the mushrooms and onions in vegetable oil.
Combine zucchini, onions and mushrooms. Add salt and pepper.
Roll out the dough into a thin layer (half a centimeter). Place the sheet in the mold (pre-lubricate with oil).
Place the filling, chopped fresh parsley and grated cheese on top of the dough.
Turn on the “Baking” mode and set the time to 40 minutes.

Serve the pie warm with hot milk or sour milk. Help yourself!

Zucchini pie in a slow cooker. Video

Zucchini is an amazing vegetable. What can they cook with it: first courses, second courses, appetizers, and jam…. And today we invite you to prepare a very tasty zucchini pie in a slow cooker. Try one of our recipes and surprise your loved ones with an amazing dish!

“Hearty” zucchini pie in a slow cooker

Ingredients:

Eggs – 2 pcs.
Zucchini - 0.5 kg.
Onions – 1 pc.
Salt – 1 tsp.
Sugar – 1 tsp.
Flour – 2 multi-cups.
Boiled sausage – 150 gr.
Baking powder – 1.5 tsp.
Vegetable oil.
Butter.

Preparation:

Peel the zucchini, chop finely and let sit for 10 minutes.
Finely chop the onion and sauté in a frying pan in vegetable oil.
Beat eggs with salt and sugar. Gradually add baking powder and flour. Stir so that there are no lumps.
Squeeze the juice out of the zucchini. Mix them with onions and add to the dough.
Add finely chopped sausage. Mix well.
Grease the multicooker bowl with butter. Transfer the dough there. Set the “Baking” mode for 40 minutes.
Turn the cake over and bake it on the “Baking” for another 30 minutes. Check readiness with a toothpick.

Let's serve! Bon appetit!

Chocolate zucchini pie in a slow cooker

Ingredients:

Grated zucchini - 1.5 cups.
Sugar – 1 glass.
Vanillin – 1 sachet.
Flour – 1.5 cups.
Eggs – 2 pcs.
Vegetable oil – 7 tbsp.
Baking powder for dough – 1 sachet.
Cocoa – 2 tbsp.
Sour cream (thick) or yogurt – 2 tbsp. with a slide.
Salt.

Preparation:

Clean the zucchini. Grate on a coarse grater.
Beat the eggs into a fluffy white foam with sugar.
Add sunflower oil. Beat again.
Mix all other dry ingredients in a separate bowl.
Gradually add to the egg-butter mixture.
Add grated zucchini and sour cream. Mix. The dough should not be too thick.
Grease the multicooker bowl with butter and cook in the “Baking” mode for 60 minutes.

A delicious and tender zucchini pie in a slow cooker is ready! Surprise your loved ones, who probably won’t even guess what it’s made of! Enjoy your tea!!!

If suddenly you don’t like cocoa, then you don’t have to add it - and then you will get an amazingly delicious zucchini pie in a slow cooker.

Zucchini is a strange vegetable. At first you treat them with some suspicion, but once you try them, you become a fan. Recipes for zucchini in a slow cooker are especially varied, because you want to put zucchini in everything, including even sweet chocolate pies. Thanks to their neutral taste and special ability to absorb moisture and swell, zucchini becomes an indispensable vegetable when it comes to summer casseroles or light soups. Roasted with garlic, zucchini takes on a mushroom flavor. Italian noodles with them taste excellent. And no more additives are needed! Once in the pancake dough, zucchini adds tenderness to it, and they make the stew more juicy. Cut into five or six pieces, they make excellent cups for mushroom julienne. In general, we invite you to our community of zucchini lovers. We will be glad to receive your recipes.

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