Categories: Tomato, Garlic, Zucchini, Vegetables, Sausage, Pork, Stuffed
3 medium zucchini
6 small linked sausage
1/2 teaspoon of Cayenne
1/4 cup of peanut oil
3/4 teaspoon of Anise seeds
3/4 cup of water
1 teaspoon of Turmeric
1 teaspoon of Cumin
1/2 teaspoon of Paprika
1 teaspoon of Fresh coriander, chopped fine
3 Cloves garlic
1/4 cup of tomatoes, peeled, seeded and diced
Trim off the ends of each zucchini. Cut the center portions of each zucchini into 2-in. lengths. Cut the remaining ends into 1/2-in. Rounds.
Using a knife or a melon baller, hollow out the centers of each length of zucchini. The hollowed-out portions should be just large enough to hold 1 small link of sausage; reserve the hollowed-out pulp.
Roll the link sausages in the cayenne.
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.
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.
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.
Remove and discard the garlic cloves. Serve hot or cold. Serving Size: 6
This dish: Courgettes farcies marocaine From Geminis MASSIVE MealMaster collection at
Sausage Stuffed Zucchini 2
6 medium sized zucchini, washed and ends trimmed
1 quart 94 cups) of lightly salted water
1/2 pound of mild Italian sausage
1 medium sized yellow onion, minced fine
1/3 cup of chopped fresh basil
1/4 cup of chopped parsley
1/4 teaspoon of crumbled leaf marjoram
1/2 cup of freshly grated Parmesan cheese
1/4 cup of fine dry bread crumbs
1 large egg
1/2 teaspoon of salt
a pinch of pepper
Halve zucchini lengthwise. Parboil in lightly salted water about
10 - 12 minutes. When crisp tender, drain and scrape out the central
seedy portions. When crisp tender, drain and scrape out the central
seedy portions, leaving walls 1/8 to 1/4 inch thick. Chop the scooped
out zucchini very fine and reserve.
Slit sausage casings and scoop meat into a heavy skillet on low heat.
Break meat up and sauté slowly 5 to 8 minutes until no pink remains. do
not brown but continue stirring until fine and crumbly. Add onion,
basil, parsley and marjoram. Turn heat lover, cover and simmer slowly 5
to 8 minutes until onions are limp. Remove from heat, mix in zucchini,
cheese, bread crumbs, egg, salt and pepper. Mix lightly with a fork.
Fill seeds with stuffing, arrange on an ungreased baking sheet, letting
sides touch for support. Bake, uncovered 350 for 30 minutes.