Courgette and frankfurter gratin
26 Jul 2017
by Dinna
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Background
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
- 1 medium courgette
- 2 frankfurters
- 1 clove of garlic, minced
- 1 Tbsp olive oil
- 4 Tbsp soured cream (or single cream)
- 2 Tbsp fresh herb (such as parsley, thyme, chive or basil)
- 1 Mozzarella ball or 50g grated hard cheese
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Main - One Pot - Quick & Easy - Supper
- Cuisines: - Mid&East European
- Ingredients: - Other Vegetables - Pork
- Health and Diet: - Combination - Egg Free - Gluten Free - Low Carb - Nut Free - Paleo - Sugar Free
- Skill Levels: - Easy
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