Stuffed Zucchini (Zeytinyagli Kabak Dolmasi)

Stuffed Zucchini (Zeytinyagli Kabak Dolmasi)
Stuffed Zucchini (Zeytinyagli Kabak Dolmasi) 

2 lb zucchini
1½ cups rice
1 medium onion, chopped finely
½ cup parsley, chopped
1 Tbsp dried mint
1 tsp salt to taste
½ tsp black pepper
1/3 cup olive oil
1 Tbsp tomato paste
2-3 tomatoes, sliced (for covering tops)
Hot water
Wash the rice and drain. Chop the onions finely and mix all the ingredients but hot water and the zucchinis. Then, wash the zucchinis and make scratches or parallel marks with fork or you may peel them in stripes. Cut the stems. If the zucchinis were long enough cut them in half lengthwise. Then, scrape inside of each piece of zucchini using a small spoon, making them hollow. You may sprinkle with salt inside.
Then, stuff each hollow zucchini with the rice stuffing, leaving about ¼ inch part on top. Cover each stuffed zucchini either with a slice of tomato or stems of the zucchinis. Place them in a pot leaving no room in between. Add hot water about 1 inch to cover the zucchinis and cook over medium-low heat about 30 minutes or until the rice is cooked. Take them over serving plate and serve with either plain or garlic yogurt. You may garnish with dill.

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