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Bockwurst and zucchini pan

updated

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Ingredients for 2 servings:

  • 2 frankfurters
  • 2 m.-large zucchini
  • 4 m.-sized tomatoes
  • 1 small onion(s)
  • 1 clove(s) garlic
  • some tomato paste
  • some paprika paste
  • 1 pinch of cinnamon
  • 2 tsp curry powder
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the zucchini and cut into thin slices. Wash the tomatoes and dice them. Peel and dice the onion. Dice the garlic. Slice the frankfurters. Sauté the frankfurters, garlic, and onion until crispy, then briefly sauté the tomato and bell pepper paste. Reduce the heat, add the zucchini, and simmer. Once the zucchini are tender, add the tomatoes and simmer for a while. Add the spices and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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