Sausage-Stuffed Zucchini

This hearty dish combines tender zucchini boats stuffed with savory, browned sausage links and simmered in a fragrant, spiced sauce. The unique blend of anise seeds, cumin, turmeric, and paprika creates a warm, aromatic profile that complements the rich pork flavors beautifully. The zucchini becomes soft and succulent as it absorbs the liquid, while the sausage remains juicy and flavorful. It is a satisfying meal that feels both comforting and exotic, perfect for a weeknight dinner or a light summer supper. Simple to assemble with pantry staples, this recipe offers a delicious twist on traditional stuffed vegetables.

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 616.4

Description

This hearty dish combines tender zucchini boats stuffed with savory, browned sausage links and simmered in a fragrant, spiced sauce. The unique blend of anise seeds, cumin, turmeric, and paprika creates a warm, aromatic profile that complements the rich pork flavors beautifully. The zucchini becomes soft and succulent as it absorbs the liquid, while the sausage remains juicy and flavorful. It is a satisfying meal that feels both comforting and exotic, perfect for a weeknight dinner or a light summer supper. Simple to assemble with pantry staples, this recipe offers a delicious twist on traditional stuffed vegetables.

Directions

1
Trim off the ends of each zucchini.
2
Cut the center portions of each zucchini into 2-inch lengths.
3
Cut the remaining ends into 1/2-inch rounds.
4
Using a knife or melon baller, hollow out the centers of each zucchini length to create a cavity large enough to hold one small sausage link; reserve the hollowed-out pulp.
5
Roll the sausage links in cayenne pepper to coat.
6
Heat peanut oil in a large skillet over medium heat and add the sausages.
7
Cook the sausages, turning often, until browned and cooked through.
8
Sprinkle the sausages with anise seeds, coating them evenly.
9
Stuff one sausage link inside each hollowed-out zucchini piece.
10
Place the stuffed zucchini pieces back into the skillet.
11
Add the small zucchini rounds and the reserved hollowed-out pulp to the skillet.
12
In a small bowl, combine water, turmeric, cumin, paprika, coriander, garlic, tomatoes, and salt to taste.
13
Pour the liquid mixture over the zucchini in the skillet.
14
Cook uncovered for about 5 minutes, turning the zucchini pieces occasionally.
15
Cover the skillet closely and continue cooking for 30 minutes.
16
Turn the pieces often in the cooking liquid to ensure even cooking.
17
If the water reduces too quickly, add up to 1/2 cup more water.
18
Cook until the zucchini is very tender and the sauce has reduced to about 1/3 cup.
19
Remove and discard the garlic cloves.
20
Serve hot or cold.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 616.4kcal

% Daily Value *
Total Fat 50.8g79%
Saturated Fat 14.9g75%
Cholesterol 78.0mg26%
Sodium 1217.9mg51%
Total Carbohydrate 7.2g3%
Dietary Fiber 2.0g8%
Sugars 2.5g
Protein 31.7g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sausage, zucchini, stuffed, anise, cumin, turmeric, paprika, cayenne, coriander, main course, summer dinner, spiced, skillet, healthy, gluten free, moroccan style

Read it online: https://www.chefs-mate.com/recipe/sausage-stuffed-zucchini/