1To core the zucchini, I cut off the top end and use a small teaspoon to hollow out the insides. Leave the walls about 1/4 inch thick. Be careful not to poke a hole in them if possible. Discard the pulp.
2In a large bowl, mix together first 15 ingredients, (this will be the stuffing). Fill the zucchini with the stuffing, be careful not to overfill as the rice will expand as it cooks. In a large, heavy bottomed pot, combine the sauce ingredients and bring to a boil while stirring. Lower the heat and simmer for a few minutes to let the flavors marry.
3Very carefully float the stuffed zucchini in the broth and simmer, covered for about 45-50 minutes till the rice and meat is done. Serve with a little sauce over and garnish with fresh mint and parsley on top. You can serve with couscous or rice.