Stewed potatoes with zucchini in a slow cooker

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to stew potatoes and zucchini in a slow cooker? Prepare the necessary ingredients for this. Peel the potatoes and rinse them to remove dirt. If the zucchini has a hard peel, then it needs to be peeled. But it is better to use young zucchini with soft skin. Without the skin, the zucchini will be completely stewed and turn into a shapeless mass.

2. STEP 2

   

   Peel the onion, rinse and finely chop. Turn the multicooker to “Saute” mode and pour a little olive oil into the bowl. Fry the chopped onion for 3-5 minutes until it becomes translucent.

3. STEP 3

   

   Cut the potatoes into small pieces and place in a bowl. Switch the multicooker to the "Stew" mode for 35 minutes. Close the bowl.

4. STEP 4

   

   Meanwhile, cut the zucchini into large pieces. Cut the carrots into slices or cubes. Garlic can be finely chopped or passed through a press.

5. STEP 5

   

   About 15 minutes after the start of stewing, add the zucchini and carrots to the bowl. Add a little salt to taste. If desired, you can add some chopped herbs. If you like a thinner dish, add a little water.

6. STEP 6

   

   After the time has elapsed, the multicooker will beep. Do not open the bowl. Leave the dish on the keep warm mode for another 30 minutes. Stewed potatoes with zucchini are ready! Bon appetit!

Comments on the recipe

Lubov♀

08.11.2023

4.5

It’s a great dish and I try to make it in season as often as possible. Although I have a slow cooker, out of habit I cook stew on the stove using this recipe.

Testomania

08.11.2023

4.8

In the summer heat, I don’t really want to stand at the stove, so the recipe for stewed potatoes with zucchini in a slow cooker came in handy not only because of my passion for vegetable dishes, but also because of the method of preparing this dish. I lightly fried the onions right in the slow cooker and threw in the potatoes. Despite the "stew" mode, my potatoes began to stick to the bottom of the bowl, so I added a little boiling water. I immediately threw in the grated carrots. I simmered it for 20 minutes, and then another 10 minutes with the zucchini. At the end of cooking, sprinkled with finely chopped herbs, closed the lid tightly and left to brew for half an hour, as the author recommends. Everything turned out great, young seasonal vegetables cooked in a slow cooker are tasty and healthy. Thanks for the recipe!

Inga

08.11.2023

4.6

I do almost the same thing, but sometimes at the end I add a clove or two of garlic and the result is simply delicious. A good recipe for a quick and tasty dish, especially when the family is not small) Thanks to the author, I’ll try your recipe)))

NikaForever

08.11.2023

5

I love garlic! Thanks for the tip, I'll definitely try it