Preheat your oven to 180°C (350°F). In a large bowl, combine the rice, ground beef or lamb, finely chopped onion, parsley, mint, cinnamon, allspice, salt, pepper, and olive oil. Mix the ingredients well using your hands or a spoon to ensure that everything is evenly distributed. This will be the flavourful stuffing for the zucchinis.

Prepare the zucchinis by washing them thoroughly. Carefully hollow out the centre of each zucchini using a corer or a small knife. Be gentle to avoid puncturing the sides of the zucchinis, leaving about 1/2 cm of thickness for the walls. Set aside the removed zucchini pulp for later use in soups or stews.

Stuff each hollowed zucchini with the rice and meat mixture, leaving a little room at the top (about 1 cm) to allow the rice to expand during cooking. Avoid overstuffing to prevent the zucchinis from bursting as they cook.

In a large pot, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the tomato sauce, water, salt, and pepper. Stir well to combine and bring the sauce to a gentle simmer. This tomato-based sauce will cook the stuffed zucchinis and impart a rich flavour to the dish.

Gently place the stuffed zucchinis in the pot, ensuring they are tightly packed but not overcrowded. If necessary, you can layer them. The sauce should cover the zucchinis halfway; add more water or tomato sauce if needed to ensure they are well covered.

Cover the pot with a lid and simmer the zucchinis over low heat for 30-40 minutes. Check occasionally to ensure the sauce does not dry out, and add more water if needed. The zucchinis should become tender, and the rice should be fully cooked.

Once the zucchinis are cooked through, remove the pot from heat. Allow the dish to rest for 5-10 minutes to let the flavors settle. The sauce should be thickened slightly and flavourful.

Serve the Kousa Mahshi warm, spooning the rich tomato sauce over the stuffed zucchinis. Garnish with additional chopped parsley or mint for freshness. This dish pairs wonderfully with a side of yogurt or a simple salad, and warm pita bread is perfect for soaking up the flavourful sauce.