Zucchini pan with Cabanossi

Name: Zucchini pan with Cabanossi
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 medium onion; 2-3 Garlic cloves; 200-250 g Kabanossi, Mettwurstchen or Krakauer; 1.2 kg Courgette; 2-3 TABLESPOONS Oil (e.g. olive oil); 1/2-1 TEASPOON dried. ital. Herbs; 7-10 Tbsp salt, chili powder; 4 tsp (approx. 50 g) Fresh cream; 7-10 Tbsp Oregano and roasted young garlic

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 medium onion
2-3 Garlic cloves
200-250 g Kabanossi, Mettwurstchen or Krakauer
1.2 kg Courgette
2-3 TABLESPOONS Oil (e.g. olive oil)
1/2-1 TEASPOON dried. ital. Herbs
7-10 Tbsp salt, chili powder
4 tsp (approx. 50 g) Fresh cream
7-10 Tbsp Oregano and roasted young garlic

Directions

1
Peel and finely dice the onion and garlic. Cut the kabanossi into slices. Clean, wash and slice the zucchini. Heat 1 tablespoon of oil in a large frying pan. Sauté the kabanossi in it briefly while turning. Take out
2
Heat 1-2 tablespoons of oil in the frying fat. Fry the zucchini slices for about 5 minutes while turning. Fry onion, garlic and herbs. Season with salt and chili.
3
Add Kabanossi and heat up. Arrange the zucchini pan with 1 tsp. crème fraiche and garnish. Tastes good with farmhouse bread