Wash zucchini and trim the ends. Using a zucchini corer or small spoon, carefully hollow out the center of each zucchini, leaving about 1/4-inch thick walls. Reserve the flesh for another use.

In a large mixing bowl, combine ground lamb, minced garlic, chopped parsley, chopped mint, salt, black pepper, cumin, cinnamon, and a drizzle of olive oil. Mix thoroughly until well combined.

Stuff each hollowed zucchini with the lamb mixture, filling them about three-quarters full to allow room for expansion during cooking.

In a large Dutch oven or wide pot, heat olive oil over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.

Add tomato sauce, tomato paste, water, salt, and a pinch of sugar to the pot. Stir well to combine and bring to a gentle simmer.

Carefully arrange the stuffed zucchini in the pot in a single layer if possible, or stack them gently. Spoon some sauce over the zucchini.

Cover the pot with a lid and reduce heat to low. Simmer for 40-45 minutes, or until the zucchini are tender and the filling is cooked through. Occasionally baste the zucchini with the sauce.

Taste the sauce and adjust seasoning with additional salt or lemon juice if desired.

Remove from heat and let rest for 5 minutes. Garnish with fresh mint leaves before serving.