Zucchini Stuffed With Sausage

Name: Zucchini Stuffed With Sausage
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 3 medium-size zucchini, about 1 pound; 6 small link sausages; ½ teaspoon cayenne pepper; ¼ cup peanut oil; ¼ teaspoon ground anise seeds; ¾ cup water, approximately; 1 teaspoon turmeric; 1 teaspoon ground cumin; ½ teaspoon paprika; Salt to taste, if desired; 1 teaspoon finely chopped fresh coriander; 3 whole cloves garlic, peeled; ¼ cup peeled, seeded, diced tomato

By Craig Claiborne

Published October 13, 1981

Total Time: 50 minutes
Rating: 3(18)
Comments: Read comments

Featured in: A MASTERY OF MOROCCAN CUISINE

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Ingredients

Yield:6 servings

3 medium-size zucchini, about 1 pound
6 small link sausages
½ teaspoon cayenne pepper
¼ cup peanut oil
¼ teaspoon ground anise seeds
¾ cup water, approximately
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon paprika
Salt to taste, if desired
1 teaspoon finely chopped fresh coriander
3 whole cloves garlic, peeled
¼ cup peeled, seeded, diced tomato

Ingredient Substitution Guide

Preparation

Step 1
Trim off the ends of each zucchini. Cut the center portions of each zucchini into two two-inch lengths. Cut the remaining ends into half-inch rounds.
Step 2
Using a knife or potato scoop, hollow out the centers of each two-inch length of zucchini. The hollowed-out portions should be just large enough to hold one small link sausage, reserve the hollowed-out pulp.
Step 3
Roll the link sausages in the cayenne pepper.
Step 4
Heat the oil in a skillet and add the sausages. Cook, turning often, until browned and cooked through. Sprinkle with anise, coating them evenly.
Step 5
Stuff one sausage inside each piece of zucchini. Put the stuffed pieces back into the skillet. Add the small rounds and hollowed-out pulp.
Step 6
Combine the three-quarters cup of water, turmeric, cumin, paprika and salt. Pour it over the zucchini. Cook, turning the zucchini pieces, about five minutes. Cover closely and continue cooking 30 minutes. 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 half a cup more. When ready, the zucchini should be very tender and the sauce cooked down to about one-third cup. Serve hot or cold.