Round zucchini stuffed with basmati rice and sausage

Put on the fire a pot full of water large enough to contain all the zucchini and wait until it starts to boil. In the meantime, we wash the zucchini and cut the top half centimeter under the stalk thus obtaining, of the lids. With the help of a dig or a spoon, svuotiamole and put aside the pulp. We deprive the sausage of gut and tagliamola to chunks putting this aside too. We clean and cut the shallots and let them wither over a pan with a tablespoon of oil. At this point the water will be boiling. Dive inside the zucchini, together with the lid of the same, let them sink and sbollentiamole for 15 '. Let's prepare, now the condiment. As soon as the shallot has withered, let's brown the sausage for a couple of minutes then add the pulp of zucchini. Let's Cook 5 ' and smudge with wine. Add the curry and fix salt so we let it bake for another 10 '. Zucchini will be ready now. Scoliamole, let's keep the water aside and put it to dry upside down in a dry and clean dish towel. We control the cooking of the condiment and, if ready, we turn off the fire. The time has come to prepare the rice. Put it in the pot and copriamolo with the cooking water of zucchini that will have to exceed it by about an inch. Add the turmeric and salt and light the fire. Let's turn it from time to time to prevent it from sticking. The rice should be ready as soon as it has absorbed all the water, if not, 's still a little until it is completely cooked. At this point we can transfer it to the frying pan with the condiment and mix it with the other ingredients and parmesan. The zucchini will now be practically dry and, above all, cold. We can fill them, with the help of a spoon, and place them on a slightly greased pan of oil. We place in the pan also the lids of zucchini and we supply at 180 ° for 20 '. Bake and serve.