Vegetable casserole in a slow cooker prepared according to this recipe turns out to be simply magical, tasty, juicy, fragrant and at the same time completely light.
It can also be cooked in the oven, baked on both sides and it will be another dish – vegetable gratin.

Compound:

  • Potatoes (medium) – 8 pcs;

  • Zucchini – 1 piece (small);

  • Tomatoes (medium) – 5 pcs;

  • Onion (medium) – 2 pcs;

  • Garlic 4 cloves;

  • Apple juice – 2 table.
    spoons

  • Breadcrumbs – 1 cup (200 grams);

  • Cheese (grated for layering) – 2/3 cup;

  • Fresh dill – 4 table.
    spoons

  • Vegetable oil – 2 table.
    spoons

  • Salt to taste

  • You can pepper if you wish.

Cooking:

All vegetables are washed and cut into slices, onion rings, garlic must be chopped.
Mix breadcrumbs (white) with vegetable oil, apple juice, garlic and cheese.
Lubricate the multicooker pan with oil.

We put vegetables in layers in a slow cooker.
1 layer – potato slices (half of the total).
Layer 2 – onion rings.
3 layer – tomato slices.
4 layer – zucchini.
5 layer – the remaining potatoes.

Salt all the layers a little, pepper the tomatoes and coat with the cheese mixture.
We cook in the “Multi-cook” mode for 1 hour 30 minutes, set the temperature to 120 degrees.

Ten minutes before the end of the cooking process, you can sprinkle with additional grated cheese.
When serving, you can garnish with fresh chopped parsley or dill.

Enjoy your meal.