| 1 | Trim off the ends of each zucchini. |
| 2 | Cut the center portions of each zucchini into 2-in. |
| 3 | Lenghts. |
| 4 | Cut the remaining ends into ?in. |
| 5 | Rounds. |
| 6 | Using a knife or a melon baller, hollow out the centers of each lenght of zucchini. |
| 7 | The hollowed-out portions should be just large enough to hold 1 small link of sausage; reserve the hollowed-out pulp. |
| 8 | Roll the link sausages in the cayenne. |
| 9 | Heat the oil in a skillet and add the sausages. |
| 10 | Cook, turning often, until browned and cooked through. |
| 11 | Sprinkle with anise seed, coating the sausages evenly. |
| 12 | Stuff 1 sausage inside each piece of zucchini. |
| 13 | Put the stuffed pieces back into the skillet. |
| 14 | Add the small zucchini rounds and hollowed-out pulp. |
| 15 | Combine the water, turmeric, cumin, paprika, coriander, garlic, tomato and salt to taste and pour over the zucchini. |
| 16 | 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. |
| 17 | If, as the zucchini cook, the water becomes too little, add up to ?cup more. |
| 18 | When ready, the zucchini should be very tender and the sauce cooked downed to about 1/3 cup. |
| 19 | Remove and discard the garlic cloves. |
| 20 | Serve hot or cold. |
| 21 | This dish: courgettes farcies marocaine |
