Courgette and frankfurter gratin
This courgette and frankfurter gratin is perfect for those who are on a high-protein, low-carb diet. You can use other cooked sausages too, instead of wurst. I sometime add a boiled egg to the mixture, sliced and layered between the courgette and sausage. Serve with a crispy salad.
Ingredients
Method
- Preheat the oven to 190°C.
- Cut the courgette into thin slices (vertically), then cut in half. Do the same with the frankfurters.
- Put a layer of courgette in the bottom of a small baking dish.
- Mix the garlic with the oil and one pinch of salt.
- Brush the courgette slices with the garlic oil. Add a layer of the frankfurters then spoon over half of the soured cream and spread it pout evenly. Season with pepper.
- Repeat, then cover the top with sliced mozzarella or grated cheese.
- Bake in the oven for about 30-35 minutes, until the top is golden and the courgette has cooked through.
- Serve warm.