Sausage-stuffed Zucchini

---------- Recipe via Meal-Master (tm) v8.02

Title: SAUSAGE-STUFFED ZUCCHINI
Categories: Pork, Meats, Vegetables, From cook4u
Yield: 6 servings

3 md Zucchini
6 sm Linked sausage
1/2 ts Cayenne
1/4 c Peanut oil
3/4 ts Anise seeds
3/4 c Water
1 ts Turmeric
1 ts Cumin
1/2 ts Paprika
1 ts Fresh coriander, chopped
Fine
3 Cloves garlic
1/4 c Tomatoes, peeled, seeded
And diced
Salt

1. Trim off the ends of each zucchini. Cut the center
portions of each zucchini into 2-in. lenghts. Cut the
remaining ends into 1/2-in. rounds. 2. Using a knife
or a melon baller, hollow out the centers of each
lenght of zucchini. The hollowed-out portions should
be just large enough to hold 1 small link of sausage;
reserve the hollowed-out pulp. 3. Roll the link
sausages in the cayenne. 4. Heat the oil in a skillet
and add the sausages. Cook, turning often, until
browned and cooked through. Sprinkle with anise seed,
coating the sausages evenly. 5. Stuff 1 sausage inside
each piece of zucchini. Put the stuffed pieces back
into the skillet. Add the small zucchini rounds and
hollowed-out pulp. 6. Combine the water, turmeric,
cumin, paprika, coriander, garlic, tomato and salt to
taste and pour over the zucchini. Cook, turning the
zucchini pieces, about 5 min. Cover closely and
continue cooking 30 min. Turn the pieces often in the
cooking liquid so that they cook evenly. If, as the
zucchini cook, the water becomes too little, add up to
1/2 cup more. When ready, the zucchini should be very
tender and the sauce cooked downed to about 1/3 cup.
7. Remove and discard the garlic cloves. Serve hot or
cold.

This dish: Courgettes farcies marocaine

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