Wash zucchini, cut off both their ends and without peeling, carve out their insides with a knife. In a pan with a little oil, fry the onion. Then add the minced meat.
After the minced meat is fried, add the rice and when it turns glassy, add the insides of the zucchini, the grated carrots and a spoon of tomato paste. Stir and saute for 5 minutes. Before removing from the heat, sprinkle it with vegetable seasoning, black pepper, paprika, finely chopped dill and stir.
With this mixture, fill the zucchini and dip their ends in flour. Arrange the zucchini in an oven dish. Top them halfway up with warm water. Bake for 30 minutes in a preheated oven.
When serving, you can garnish with a sauce made from the yogurt with garlic and dill. If you're cooking them in a pot, at the end you can make a thickening agent from 1 cup yogurt, beaten with 2 eggs and some of the sauce in which the zucchini was boiled.
Add the mixture gradually, to prevent it from curdling.