Sausage-Stuffed Zucchini

1. 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. 2. 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. 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. Serving Size: 6

This dish: Courgettes farcies marocaine From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini