Zucchini baked with tomatoes in a multicooker
Description
The recipe won't take much time. Preparing zucchini baked with tomatoes in a multicooker is simple and requires little effort from you. Unless your multicooker's manufacturer specifies special requirements, try baking the tomatoes as I do—wrapped in a bag or foil. This way, the multicooker bowl will stay clean, and the tomatoes won't burn. Serve hot.
Instructions
- 1
Step 1
1. Wash the vegetables and dry them. Cut the tomatoes into wedges, removing the skin. If the zucchini is old, you can peel it as well. Slice the zucchini into rounds.
- 2
Step 2
2. To prevent tomato juice from burning in the multicooker, I bake the vegetables in foil or in a bag. Place the vegetables in a bag, add vegetable oil, minced garlic, and spices. Then shake the bag—no need to tie it. Put it into the multicooker bowl.
- 3
Step 3
3. In "Stewing" mode, cook for 10-15 minutes, then switch to "Baking" mode and continue cooking until the tomatoes darken and the zucchini become golden and tender. Garnish with fresh herbs and serve!