1) Core the zucchini with an apple or zucchini corer. Keep the cores for another use. Drizzle the insides of the zucchini with the oil and season with salt and pepper. 2) In a bowl, combine the beef, rice, half of the mint, half of the garlic, the salt and allspice. Season with pepper. Stuff each zucchini with the meat mixture. 3) In a large skillet, combine the broth, strained tomatoes and the remaining garlic. Arrange the stuffed zucchini in the skillet. Bring to a boil. Cover and cook over medium heat for 25 minutes, turning the zucchini halfway through cooking. Add more broth or water to thin the sauce, if needed. 4) Garnish with the remaining mint and serve with yogurt, if desired.   | NOTE | Cousa or white squash are pale green, shorter and more oval than standard zucchini. Find them at farmers’ markets in the summer or at certain Middle Eastern grocery stores year-round.