Cut off the stems of zucchini. Cut the zucchini in half crosswise and hollow out the insides with a coring tool (you can use an apple corer). Aim to scoop out as much flesh as possible, but try not to cut the outer skin of zucchini. 

Mix the stuffing ingredients thoroughly in a bowl.

Fill the cored zucchini with this mixture. Fill them with your hands but loosely, not pressing down too hard. There must be enough space for the rice to rise. Leave about ½ inch ( about 1 cm) of space at the top.

Place a wedge of tomato on top of each stuffed zucchini. This is to seal the filling in the zucchini. It will prevent the filling from coming outside. Arrange the stuffed zucchini in a pot.

In a saucepan, combine olive oil, tomato paste, crushed garlic, and mint. Heat it for a minute, stirring occasionally. Add in warm water, mix well and bring it to a boil. Remove from heat.

Pour all of the sauce in the pan where you put the stuffed zucchini. They will cook in this sauce. Cook it covered over medium heat until it starts to boil.

Once it boils, reduce the heat and let it simmer covered for about 45 minutes or until the zucchini and rice are soft.