Scoop out the insides of the zuchinni with a special digging tool. If you don't have one of these, well good luck to you. As an appetiser, perhaps 2 normal size zuchinni per person (we only get little fat ones here).
To make the filling:
Combine 2.5 cups of normal rice
a good handful of parsley
a small amount of minced beef (maybe 100g) or leave out for vegetarians
finely chop 1 onion, tomato and some garlic cloves
a smattering of black pepper, cumin, cinnamon and salt
Stuff the hollowed out zuchinnis about half way with the mixture, making sure not to pack it in too tight (you have to allow the rice room to expand. Using the end of the zuchinni you first chopped off, stuff that into the top to keep the mixture safe and sound.
To make the yoghurt sauce:
We used 750mL of Ayran (here's a link on how to make it) and about 500mL of water (Considering we made 36 small zuchinnis and another saucepan with cabbage, you probably won't need this much). Firstly, add the water to a saucepan with 1 teaspoon of corn starch, and allow it to dissolve. Add in the yoghurt. Bring it to the boil and add some salt and corriander, and then turn the heat down. While that simmers for a minute or two, arrange your zuchinnis in a saucepan, packing them in tightly.
Pour the yoghurt mix over you zuchinnis and get a saucepan lid or plate that's smaller than the pan you're using to place on top of the zuchinni to keep the little guys from floating around.
Cook for approx 30-45 mins or until the zuchinni is soft and squishy. Spoon the gloopy yoghurt mixture onto the zuchinni and serve.
We also made some more with cabbage leaves using the same mixtures. Remove the cabbage leaves and rinse, then place in boiling water for a couple of minutes until the hard, bottom part of the leaf is bendy. Chop that out and slice the leaf in two, and then place a small amount of mixture in the middle of the leaf. Roll it up tightly, and again, make sure to leave room at the ends for the rice to expand. Follow the same steps as above and serve with lemon juice.