---------- Recipe via Meal-Master (tm) v8.02
  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
       3    Cloves garlic
     1/4 c  Tomatoes, peeled, seeded
            And diced
   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
   This dish: Courgettes farcies marocaine