Wash the zucchini, cut them in half and then empty them.
Rinse the rice in cold water, drain it and mix it in a large bowl with ground beef, salt, pepper, cinnamon and a teaspoon of oil.
Fill the zucchini with the filling, but do not overdo it, so that the filling will not overflow.
Put 3 tablespoons of oil on the bottom of a non-stick pan, then gently place the courgettes and dried apricots in it.
Brown the courgettes a few minutes over medium heat, then add sugar, tamarind, lemon juice, cherry tomatoes, tomato paste and salt.
Cover the zucchini with plenty of water and bring to the boil. Some people at this point cover the zucchini with a dish, but unless your pot is disproportionately large the zucchini should stay in place, close to each other. When the water boils, lower the heat and let the zucchini cook for an hour and a half, until the sauce has thickened.