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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 190°C.
  2. Cut the courgette into thin slices (vertically), then cut in half. Do the same with the frankfurters.
  3. Put a layer of courgette in the bottom of a small baking dish.
  4. Mix the garlic with the oil and one pinch of salt.
  5. 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.
  6. Repeat, then cover the top with sliced mozzarella or grated cheese.
  7. Bake in the oven for about 30-35 minutes, until the top is golden and the courgette has cooked through.
  8. Serve warm.