Cut the zucchinis in half and carefully hollow them out leaving an 1/8-inch rim around the zucchini and about 1/2 inch on the bottom (use a dull butter knife or apple corer) then set the hollowed zucchinis to the side.
COOKING BROTH
Heat the olive oil in a large pot over medium heat and add the onion, tomatoes, and garlic and cook, stirring occasionally, for about 5 minutes
Stir in the salt, pepper, tomato paste, and vegetable broth the reduce the heat to low and simmer, stirring occasionally, while you stuff your zucchini.
FILLING
In a large bowl combine the ground beef, rice, parsley, mint, salt, pepper, and allspice and stir well.
Fill each hollowed zucchini 3/4 of the way full, be careful not to over stuff because the rice will expand.
Once all the zucchini are stuffed lay them down over the onions and tomatoes in the pot.
Cover with water, turn the heat to medium-high and bring to a boil. Once at a boil reduce the heat to low and simmer, covered, for 1 hour.
After an hour check and make sure the rice is cooked, If the rice is under-cooked cover the pot and simmer for 10-15 minutes longer. Once the rice is tender turn off the heat and allow to sit for 15 minutes.
SERVING
Serve the zucchini with the tomato sauce and top with yogurt then sprinkle with the parsely and mint garnish.
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