Core your zucchinis.
Fry minced meat in 2tbsp olive oil, once browned add the spices and the rice (make sure you wash the rice before with warm water). Fry them around for a few mins and remove from fire.
In a separate pan, using 1tbsp olive oil, fry your pine nuts until golden brown (careful as they burn easily). Add half to the meat and rice mixture.
While the meat mixture cools, strain the yogurt into a large pot, add the egg and the corn flour. Turn on the heat to low and KEEP STIRRING until the sides start to bubble (10 min), DO NOT STOP STIRRING.
Once yogurt is done, turn off fire and stuff your zucchinis with the meat mixture.
Place stuffed zucchinis in a pot and cover with boiling water. Let them simmer for 30 min or until the zucchinis are soft and the rice is cooked.
Meanwhile, fry the garlic and dry mint in 1tbsp olive oil and add to the yogurt.
Once zucchinis are done, remove from the pot and add them to the yogurt. Decorate with pine nuts and some more dry mint. Serve with rice.