Recipe - Sausage-Stuffed Zucchini

3 md Zucchini
6 small Linked sausage
One half teaspoon Cayenne
One fourth cup Peanut oil
Three fourths teaspoon Anise seeds
Three fourths cup Water
1 teaspoon Turmeric
1 teaspoon Cumin
One half teaspoon Paprika
1 teaspoon Fresh coriander, chopped
Fine
3 Cloves garlic
One fourth cup Tomatoes, peeled, seeded
And minced
Salt

1. Trim off the ends of each zucchini. Cut the center portions of each
zucchini into 2in. lenghts. Cut the remaining ends into 1/2in. rounds. 2.
Using a knife or a melon baller, hollow out the centers of each lenght of
zucchini. The hollowedout portions should be just large enough to hold 1
small link of sausage; reserve the hollowedout 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 hollowedout 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini