Did you know?
Zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called "zucchini" were developed in Italy, many generations after their introduction from the "New World"

Source: wikipedia.com

1. Chop necks of zucchini. Use the special zucchini corer to empty inside of the zucchinis, leaving only the skin and a thin layer of pulp.
2. Wash rice and mix  with the minced meat adding salt, pepper and allspice to taste.
3. Fill the zucchinis with the rice mix leaving some space to allow expansion of rice.
4. Arrange the stuffed zucchinis in the cooking pot.
5. Pour yogurt In a separate pot,  break the egg into the Yogurt,  dissolve the starch in a little water and add to the Yogurt.
6. Place yogurt pot on fire. Continue stirring contents till boiling point.
7. Place zucchini pot on fire, pour boiling  yogurt and let boil with the Zucchini, adding the dried mint.
8. Lower fire to the minimum and let simmer for nearly half an our or until the yogurt  sauce thickens.
9. Remove pot from fire and jerk sideways to release  contents from bottom and sides of the pot.
10. Place serving plate on top of the pot and turn upside-down. Serve hot