Slow Cooker Stewed Potatoes and Zucchini

A simple, quick, versatile side dish for any occasion! Stewed potatoes with zucchini in a slow cooker is not only a very tasty, but also a healthy dish. During the season, zucchini is found in almost every home, so collecting the necessary ingredients will not be difficult.
cook time: 1h
Isla Thatcher
Slow Cooker Stewed Potatoes and Zucchini

Nutrition Facts (per serving)

75
Calories
2g
Fat
14g
Carbs
2g
Protein

Ingredients (3 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Olive oil 20 g
Salt to taste
Potato 5 pc
Zucchini 300 g
Carrot 1 pc
Dry spices to taste

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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 is ready! Bon appetit!

Additional rubrics

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