– Begin by washing the zucchini thoroughly.

– Trim off the ends and cut them into uniform pieces, around 4-5 inches long.

– Carefully scoop out the flesh of each zucchini, leaving a hollow space for the stuffing.

– Place the hollowed-out zucchini in a large bowl of water with sliced lemon to prevent browning.

– In a mixing bowl, combine the ground meat, short grain rice, black pepper, 7 spice, chopped onion, parsley, mint, salt, and a drizzle of mild olive oil.

– Mix well until all the ingredients are evenly distributed and the mixture is well combined.

– Take each hollowed-out zucchini and generously stuff it with the meat and rice mixture.

– Gently press the stuffing into the zucchini to ensure it is tightly packed.

– In a large pot, whisk together the plain yoghurt, cornflour, and the optional rice.

– Add the zucchini water and salt, then place the pot over medium heat.

– Stir the mixture constantly to prevent the yoghurt from curdling.

– Once the sauce comes to a gentle boil, carefully add the stuffed zucchini.

– Reduce the heat to low, cover the pot, and let it simmer for about 30-45 minutes, or until the zucchini are tender and the rice is cooked.

– In a small saucepan, melt some slightly salted butter.

– Add the chopped garlic and sauté until golden brown.

– Sprinkle in the dried mint and stir for a few seconds.

– Pour the butter mixture over the cooked zucchini in yoghurt sauce.

– Garnish with chopped cilantro and lightly toasted pine nuts.