For the recipe you will need:
bulgur – 50g
zucchini (large) – 4 pcs.
minced meat (mutton) – 450g
onion (finely chopped) – 1 pc.
garlic (finely chopped) – 2 cloves
zira (ground) – 1 tsp
coriander (ground) – 1 tsp
parsley – 2 tbsp.
mint (chopped) – 2 tbsp.
olive oil – 1 tbsp.
tomatoes (canned) – 2 cans (400g each)
sugar – 1 tsp
To cook Moroccan zucchini with lamb you need:

Put the bulgur in a bowl and pour 200 ml of boiling water over it. Leave for 15 min. Throw through a sieve. Cut the zucchini in half lengthwise. Scoop out the indentation with a spoon and discard the pulp. Place the lamb in a bowl, stir in half the onion and garlic, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and half the parsley and mint. Add bulgur and season. Mix.

Preheat oven to 190C. Divide mixture between zucchini halves. Spread out in one layer in a ceramic dish.

Heat oil and fry remaining onion until soft. Add the remaining garlic, cumin and coriander, cook for 1 minute. Add tomatoes, sugar, remaining parsley and mint, season to taste. Spread over zucchini and bake for 50 minutes.