Sausage-stuffed Zucchini Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 medium: Zucchini,
6 small: Linked sausage,
1/2 tsp: Cayenne,
1/4 cup: Peanut oil,
3/4 tsp: Anise seeds,
3/4 cup: Water,
1 tsp: Turmeric,
1 tsp: Cumin,
1/2 tsp: Paprika,
1 tsp: Fresh coriander, chopped
Fine,
3 Cloves: garlic,
1/4 cup: Tomatoes, peeled, seeded
And diced,
Salt,
Directions:
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 cold.
This dish: Courgettes farcies marocaine
Source from luhu.jp
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 cold.
This dish: Courgettes farcies marocaine
Source from luhu.jp