Hollow out the zucchini, removing the inner flesh to create a space for stuffing.

In a pan with one tablespoon of vegetable oil, sauté the ground meat with the chopped onions, salt, mixed spices, and cinnamon for about 5 minutes.

Mix the rice with the cooked meat mixture and use it to stuff the hollowed zucchini.

Boil the stuffed zucchini in one cup of water until they are cooked but be careful not to overcook them.

For the sauce, add the cornstarch to the yogurt and cook it over medium heat, stirring constantly until it thickens.

Add the dried mint, salt, and crushed garlic to the yogurt sauce and let it cook for another minute.

Add the boiled stuffed zucchini to the yogurt sauce and serve the dish hot.