1. in a large bowl, combine the stuffing ingredients of rice, ground beef, dry spices, salt and vegetable oil. mix by hand until combine. 2. use a knife to remove the top of zucchini, then hollow out by using the kitchen tools for hollowing the vegetables. 3. insert the corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms, then twist the corer and pull out the zucchini cores. scrape the sides of the zucchini until you have hollowed each out making a gap for the stuffing, wash the zucchini to make sure it's clean and empty. 4. stuff the zucchini with the filling (rice and meat), about 3/4 of the way (don't over stuff or crowd the rice stuffing or it will break) 5. for the grape leaves, take one leaf, shiny side down, and place about 1 tsp of the rice stuffing at the end of the leaf, fold both sides of the leaf towards the center, roll up from the broad bottom to the top. 6. use a string to tie every 10 leaves while cooking. 7. place the zucchinis and the grape leaves in a large pot pan, cover it with water, add 1 tbap salt, tomato sauce and tomatoes. place a plate on the top of the grape leaves, cover the pot pan with a lid. cook for 50 minutes on medium-high heat to simmer, until the zucchinis and grape leaves are tender and rice stuffing are fully cooked. 8. transfer to a serving platter, top with the sauce, serve immediately.